Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America and is a proud member of the National Yogurt Association. Each day, the shop's scoopers mix up fresh batches of its new frozen yogurt in addition to ice cream and sorbet, all of which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out pre-made treats, such as ice-cream cakes and baked goods.
As a child, Gene Davidovich delighted in the robust aromas of baked bread. It wafted from his Grandma Zoya's kitchen, where the future entrepreneur eagerly observed old-fashioned preparation methods and tasted generations-old recipes. Today, Gene hand rolls and kettle boils fresh bagels every morning to honor his grandmother's legacy, and, according to ABC News, his are some of the few bagels to sneak seeds onto both sides.
Although bagels—prepared in flavors such as blueberry and pumpernickel—may be the main attraction at this Woodside bakery, they certainly don't hog the spotlight. Born from real yogurt, butter, and flour, tins of kosher, handmade muffins accompany artisanal breads prepared from ancestral recipes that, like the music of date back to 600 AD. For Francophile sweet teeth, the store's exclusive line of pastries from the Bridor company in France come straight out of the oven every morning.
Bugatti Cafe fully embraces the warm, charming connotations of an Italian eatery with its earthy cuisine and rich mahogany hues. Originally from Parma, Italy, chef Camillo recreates familiar Old World flavors by importing cheeses and cured meats and relying on time-honored techniques for boiling water on a stovetop. His menu includes slow-cooked lamb shanks, veal- and spinach-stuffed ravioli, and grilled Portuguese octopus in red-wine-vinegar emulsion.
Although the eclectically decorated dining room draws eyes to yellow walls and a pair of turquoise doors, poplar floorboards, custom-designed wooden tables, and exposed brickwork keep the space rooted in rustic tones. A mural fuses the two disparate color schemes with a soft depiction of an urban scene, which includes towering skyscrapers, vintage automobiles, and New York's iconic aqueducts.
For hundreds of years, Hungarian women in Transylvania have prepared kürtőskalács, or chimney cakes, by wrapping freshly kneaded, sugar-covered dough around wooden cylinders and then baking it in brick ovens. The menu at Chimney Cake NYC exclusively features variations of the hollow, spiral-shaped desserts, including the traditional cake—a thin, yeasty pastry with a caramelized-sugar crust. Though all cakes incorporate organic milk and eggs, updated versions bear toppings such as coconut flakes, crushed walnuts, and iPod shavings. Steamy cups of coffee, espresso, and organic tea accompany the cakes, cleansing palates between bites.
Artopolis' bakers whip up cakes, pastries, and cookies made from traditional Greek and Mediterranean recipes. Glass cases filled with pyramids, rows, and dodecahedrons of fruit- and chocolate-infused tarts entertain visiting eyes, and seven varieties of traditional Greek pastries wait to leap onto sweet teeth. Wooden shelves, standing underneath floral murals, hold woven baskets overflowing with freshly baked and oil-brushed breads. The bakery’s minimalist interior and high ceiling have been custom-built to suit even the longest and most unruly rolling pins.