Though they’ve garnered the praise of national publications such as Bon Appètit and Nylon Magazine, the chefs at Pazzo Gelato are all about the local community. Each morning, they frolic through the city’s farmer’s markets to find seasonal inspiration, using organic ingredients whenever possible and steering clear of high-fructose corn syrup. Patrons can mix-and-match decadent combinations such as Madagascar vanilla and sea salt caramel or pistachio and red velvet. Vegan sorbettos include flavors such as toasted coconut and dark chocolate orange. All cool creations can be scooped into the shop’s biodegradable cups and waffle cones, or gently lobbed into a cup of espresso and whipped cream for the shop’s signature pazzogato. At the espresso bar, staffers pour aromatic cups of Intelligentsia coffee, loose-leaf tea, and drinking chocolate. The combination of cool and hot menu options makes the patio comfortable in summer, fall, and apocalyptic weather.
Red, blue, and yellow globes of light dangle from a white ceiling, bathing Frog Frozen Yogurt Bar in a cheery, summery glow even as the darkness of the evening creeps across the sky outside. All day and late into the night, patrons sidle up to the frozen-yogurt bar to fill their cups and bowler hats with swirls of frozen yogurt from a choice of 10 or more rotating flavors, earning it fans at Grub Street Los Angeles for both its treats and décor. Beneath the glass awning of the toppings bar, containers holding dozens of vibrantly hued nibbles, including chopped fruit, sprinkles, and chocolates, wait to be scooped atop the frozen treat’s peaks.
Sister bakers Kassandra Workman and Rachel Crystal arise early each morning to craft Sugar Babies Cupcakery's range of reasonably portioned desserts. The sisters' signature treat, mini cupcakes stand at around half the stature of their full-size brethren in palate-stunning flavors such as the meat-crowned pancakes and bacon and the PB&J, which hides a juicy grape-jelly interior. Cake pops and miniature cheesecakes join the frosting-swirled morsels in biodegradable and chemical-free boxes, which depart for confection-craving locales from the carnation-pink bakery or hijack milk deliveries aboard the roaming cupcake truck.
Two-time winners of the Los Angeles Cupcake Challenge, SugarJones's expert confectioners fill stomachs with dollops of scrumptious desserts. Flaky crusts envelop cinnamon- and caramel-infused apples in each handheld tart, perfectly sized for cooling on car windowsills. Customers can devour made-to-order tarts by way of scheduled pickups or have the savory morsels delivered for an additional fee. Ten take-and-bake varieties let quasi-chefs warm up the treats at home inside the familiar confines of the family’s monogrammed oven.
Organic ingredients, kosher certification, and owner Desiree Adl-Revivo’s cupcake passion combine to create each hourly batch of Famous Cupcakes' cupcakes. More than 15 flavors, from classic to seasonal to specialty (vary daily), grace the menu. The indecisive can experiment with a sampler dozen, which includes red velvet, Va-va-va-nilla, Chocolicious, and 24-karat. Place an order online at least 45 minutes in advance. The cupcakes stay fresh for four days, can be frozen for 30 days, and keep for decades if buried underground in a styrofoam container.
A snoball is a fluffy cup of shaved ice, which is then merged with a burst of flavor, a splash of color, and a granule of North Pole snow for magic purposes. With more than 40 flavors, Nola Ice’s snoball menu makes summertime customers shiver amid the many possibilities. Those who like piña coladas or getting cooled down by a boat drink can savor a non-alcoholic flavor from the bar such as margarita or classic Mardi Gras king cake. Little kids can stick to their bread-and-butter with bubble-gum or cotton-candy flavors, while kids at heart can sophisticate their snoball by maturely requesting bananas foster or wedding cake.