Big Daddy Bagels' friendly staff mixes, boils, and bakes more than 15 New York–style bagels ($0.85 each) and concocts 17 cream cheese varietals ($2.35–$3.25) daily. The New Yorker piles on plain cream cheese, lox, capers, red onion, and tomato ($6.99), and the Boulderite Wrap houses black bean hummus, avocado, red onion, cucumber, tomato, and sprouts ($6.50) in a culinary inn. Freshly baked muffins ($1.75), cinnamon rolls ($2.25), and jumbo cookies ($1.75) support a cast of custom smoothies ($2.99), packed with a choice of two fruits, a juice, and optional protein powder ($.99). The chronically fatigued can boost brain waves or steam open envelopes at Big Daddy's full espresso bar, which serves an Americano ($1 for 12 oz.), cappuccino, ($2.25 for 12 oz.), and iced mocha ($3.25).
Locally owned and operated, Shamane's specializes in scratch-made sweetness structured with local and organic ingredients. Like a sailboat or a paper airplane, the shop runs on 100% wind energy, and the bakery extends its green ethos with an in-progress, in-house garden that grows with berries, fruits, and veggies. Cupcakes, which are available in chocolate, vanilla, red velvet, lemon, and coconut flavors, are good for any occasion, from a house-warming party to a party inside an icehouse, and Shamane's whips up its baked delicacies with an artist's touch. Degustators can also choose from a selection of homemade, gourmet cookies, including chocolate chip, peanut butter chocolate chip, oatmeal cranberry, and gingersnap.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all crowned with signature cream cheese frosting.
Boulder Baked's chefs don't make pizzas, but they do deliver their fare in pizza boxes. When the phone trills and someone orders a Sweet Sixteen, they arrange dough balls in a four-by-four matrix, packing them so tightly that the cookies merge into rounded rectangles. This is just one option—the cooks also create classic and gluten-free desserts such as pies, cupcakes, and brownies. They bake each treat to order, and can tuck almost any delicacy into care packages for students or shopping-mall Santas.