Pattibakes’ founder Patti Wicks whips up handmade treats with all-natural, preservative-free ingredients. Sweet-toothed visitors can select from boxes of six classic chocolate or carrot cupcakes topped with cream-cheese frostings. A three-part sampler of tastes—including chocolate, carrot, and lemon raspberry—is also available, bringing variety and, when consumed in unison, singing a three-part harmony of your tongue’s favorite Frank Sinatra ditty. For mini cupcakes or small boxes of other flavor combinations, clients must call ahead.
More than 70 varieties of baked goods erupt with aromas from the Siblings Bakery ovens every day. Passersby catch whiffs of snickerdoodles, apple bars, and crumbly scones, then stop in and find artfully decorated cupcakes and soft cranberry-orange muffins. The bakery is home to an expert cake designer who has been in the business for more than 35 years. With the bakery's help, visitors solicit a custom 3-D wedding cake. They can also bring in a photo of a cherished friend, relative, or cake to be reproduced atop a brand-new cake.
Family-owned since 1994, Old New York Deli & Bakery Co. specializes in doughy delectables and homemade schmears warmed and whipped on-site. The bagel emporium molds mouth-ready rings out of five preservative-free ingredients before boiling them and heating each in a 500-degree hearth that replicates Brooklyn's climate. The menu showcases 17 varieties of taste-bud-tempting, toroidal treats, including honey-oat raisin, pumpernickel, cranberry, chocolate chip, and sun-dried tomato. Festoon chewy bagels with a spread of one of nine homemade cream cheeses. Spice seekers can snatch a tub of jalapeño-cheddar, and ordinary Janes can opt for dollops devoid of forceful flavors, such as original or low fat.
Stephanie Caughell forged her career without compromise. Growing up, she wanted to be both an artist and a chef, so she followed her passions to pastry school, then to the kitchens of renowned dessert masters. Incorporating tips from celebrity chefs such as Anthony Bourdain and Mario Batali, Stephanie creates eye-catching cakes and cupcakes from scratch for her shop, Gimme Some Sugar.
Stephanie preps sweet treats for any occasion—whether it's a walk-in cupcake craving or a large wedding. Her versatility is reflected in each cake's presentation: some are elegant towers with petals or ivy winding down the sides, whereas others are carved into fairytale castles, designer handbags, or even Homer Simpson. They come in flavors such as cinnamon swirl and confetti, and hide cream fillings within their decadent tiers and hidden sub-frosting crawlspaces.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers’ exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location’s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
Great Harvest specializes in baking tasty delicacies and healthy, homemade breads ($4.50–$8.50 per loaf) that are high in fiber, free of preservatives, and crafted with freshly milled flour every day. The bread selection changes each day of the week according to a monthly schedule; previous offerings include golden honey wheat and Dakota bread. Gluten-free and high-fiber breads are available in a variety of flavors, including gluten-free cinnamon-chip bread. For carb connoisseurs that prefer breaded delights that are easily juggled, Great Harvest bakes scones, muffins, cookies, cinnamon rolls, and bars.