The multitalented chef behind Daisy Cake Boutique cut her sweet teeth studying confectionery at Kendall College and the French Pastry School, where she worked beside internationally acclaimed pastry chefs Jacquy Pfeiffer and Sébastian Canonne. Soon after graduating, she founded her own gourmet bakery, which rocketed to popularity as soon as locals began to stop in and sample her beautifully wrought desserts.Today, the artful swirls of buttercream and fondant icing that top Daisy Cake Boutique’s handcrafted wedding cakes and pastries continue to earn new fans. Each of the bakery’s creations boasts a distinctive and elegant design; signature flourishes include vine-like icing, whimsical polka dots, and functional hiding spaces. Guests flock to wedding or party cakes for second helpings, and boxes of cookies, cannolis, and other sweets sate appetites between desserts. The bakery’s selection of gourmet cupcakes includes flavors that range from german chocolate to peanut butter and jelly.
Every morning, the dough masters at Aracely's Bakery rise before dawn to craft house-made cupcakes, pastries, and sandwiches to bejewel their display cases. Confectionary artists transform dreams into fondant-covered reality by crafting custom cakes for birthdays, baby showers, and Eat a Portrait of Your Boss day. Meanwhile, traditional Mexican recipes lend sweetness to cakes and spice to 11 kinds of sandwiches, whose ingredients include avocado, chihuahua cheese, and secret sauce, and pack flavor into handheld meals.
In the kitchens of Blueberry Hill's five suburban outposts, cooks forgo lazy morning lounging to pull together homey assortments of timeless brunch fare. Pancakes infused with fruit or sweets are made from scratch, much like hand-knitted socks or hand-painted report cards. French-toast slices get stuffed with apple and cream cheese, smothered in fruit, or rolled in Cap'n Crunch. Fresh meats and veggies take cover under eggs in savory skillets, and a selection of sandwiches quells cravings in handheld form.
Encyclopedic in its generational stock of goodies, Sweetness satiates sweet teeth with row after row of throwback bounties. From Pop Rocks ($0.95), to Charleston Chews ($1.25), to a wide variety of PEZ dispensers ($2.25), the shop stocks edible memories for all ages and personality types. Uninhibited hands can hoard individual items such as theater-sized boxes of Raisinets and Lemonheads ($2.25 each), while foresighted foragers shovel sweets such as Atomic Fireballs, Smarties, and Jolly Ranchers ($5.25/lb.), as well as Gummis in the chewable form of bears, berries, butterflies, and marmocoons ($3.25–$4.25/lb.). Sweetness’ creative candymen can also create custom-poured chocolates. No matter what sticks to the palm, a single swing through Sweetness can easily fill the heart, stomach, and pillowcase of any autumn enthusiast.
To find many of the fresh fruits, vegetables, and herbs that underscore their Mediterranean menu, Autre Monde Cafe & Spirits' chefs only need to walk a few steps away from the kitchen—to the restaurant's own greenhouse. Although it's hard to get more local than that, many other ingredients are sourced from Cakeridge Farms in the Ohio River Valley, owned by head chefs Dan Pancake and Beth Partridge. Both worked under James Beard Award winner Tony Mantuano in Chicago before perfecting their Mediterranean cooking and wine-bottle-juggling on Spain's Costa Brava.
At Autre Monde Cafe & Spirits, Dan and Beth whip up fresh pasta, flatbreads made to order, and small plates inspired by French, Spanish, and Moroccan cuisine. A lengthy wine and spirits menu makes it easy to pair each dish with an apropos beverage, including small-batch and organic options. Diners can enjoy their meal on the restaurant's three-season patio or inside at tables crafted from fallen ash trees harvested from Cakeridge Farms.