Ice cream with a side of science. That's the specialty at Sub Zero Ice Cream and Yogurt, where the treat-makers use -321-degree nitrogen to instantly freeze liquid into frosty scoops of ice cream or misshapen snowmen.
Each Sub Zero location specializes in completely customizable treats. Guests start by picking their premium and low fat ice cream base, custard, yogurt, non-dairy, or vegan?and then move onto flavors. Visitors choose from multiple flavors to blend together like hazelnut, Irish cream, and coffee, though specialty flavors rotate in each month as well, with mix-ins such as fresh fruit, nuts, and candy. Finally, Sub Zero makes your treat as soft or hard you please, thanks to its hand-freezing method using liquid nitrogen.
Zen Beri's nonfat, low-fat, and no-sugar-added frozen yogurt?in flavors such as cheesecake, dark chocolate, and blueberry tart?brims with certified live active cultures. Its self-serve machines bestow gobs of these sweet treats, as well as dairy-free sorbets, on bowls. Guests can then heap on more than 50 toppings, such as candies, fruits, and nuts, to customize their dessert creations. Staff members also skillfully craft tempting sundaes, smoothies, and coffee drinks from Zen Beri's signature frozen-treats menu, or a gourmet cupcake prepared daily in more than 10 flavors. They can also tightly pack quarts of take-home treats so that guests can indulge their sweet tooths during Willy Wonka & the Chocolate Factory marathons.
Gleaning her baking skills from her mother and grandmother, Gigi's Cupcakes' eponymous owner opened her first cupcake hub in 2008, drawing upon her entrepreneurial spirit and gift for crafting beautifully topped cupcakes. The franchised cupcakery now has 50 locations, each of which churns out 12 daily-rotating flavors that are made fresh every morning. The shop's selection of more than 40 flavors includes Canadian Maple, Southern Comfort, and Champagne—a bubbly-flavored base topped with an edible pearl. Patrons can pick out sweet treats from the daily selection or preorder them at least one day in advance online, by phone, or via singing telegram.
After spending years raising her sons at home, Lynn Crumbly opened a shop where she sold homemade fudge and retail items. She sold the shop in 1999, but she kept her fudge-making equipment, using it for an annual Christmas party for which she'd make as much as 140 pounds of fudge for her friends and family.
Now that equipment has a new home at Whistle Stop Sweet Shop, the confectionery where Lynn and her team craft fresh fudge in flavors such as maple nut or chocolate caramel sea salt, scoop gelato, and stock bins with old-fashioned hard candy. Quaint displays decorate the historic Main Street storefront, and a train circles its ceiling on a wooden track.