When you step up to the gleaming metal counter at Nice Modern Creamery, you're not going to find any tubs of ice cream on display. That's because each dish is made-to-order at -321 degrees using liquid nitrogen, which breaks down ice crystals to yield a texture that's more creamy than icy. Crafted with local, organic ingredients, Nice Modern Creamery's menu of flavors includes truffle chocolate and ground coffee, plus a tart yogurt. Patrons can customize their scoops with toppings that include almonds, honey, and strawberry pur?e.
Before Pam Turkin flung open the doors to the first Just Baked in 2009, she was just baking cupcakes on the weekends. But after her corporate travels took her past a growing number of cupcake shops outside of southeastern Michigan, she decided to turn her hobby into a career. She now helms 17 shops in the area, where she and her staff of dessert experts whip up eclectically flavored cupcakes such as red velvet cheesecake, chocolate chip cookie dough, and grumpy cake. In addition to the mouthwatering flavors, all of their items boast real butter, real eggs, and real milk as opposed to artificial ingredients from artificial cows and chickens.
cup.cake's brother-sister baking duo, Eva Watt and Leon Ochoa, handcraft a fresh batch of palate-friendly cupcakes daily in-house. Using the finest Michigan-made ingredients, they create a shifting menu of explosive flavor combinations that blow open vaults of hidden taste buds. Pick a polished classic or try one of the unexpected infusions, such as the minty mojito, the savory maple bacon, or the Almost Death by Chocolate ($2.75 each or $27 per dozen). For more adorable bites, order any cupcake in mini form ($1 each or $10 per dozen) and be ready to fight the urge to pinch its frosted cheeks. European palettes can also opt to partake of a scrumptious Parisian macaron, available in a variety of colors and flavors. Specially blended coffee, which is roasted locally by Chazzano Coffee, and a variety of lattes help complement cup.cake's crave-worthy creations and provide energy for hours of scholarly research into the evolutionary biology of the sprinkle.
You can check off a lot of groceries and errands from your list at Prince Valley Market. The market specializes in Mexican- and Latin-American groceries—there’s an in-house tortilleria that turns out handmade tortillas, for example. There’s a substantial produce section with locally raised veggies, as well as a bakery where you can order custom-made birthday cakes. Beyond standard grocery shopping, though, you can also take advantage of in-store convenience services such as cashing a check, buying stamps, sending packages, or converting loose coins into bills and coupons for shoulder massages.
The market is a one-stop shop for parties: colorful, custom-made cakes and treat-stuffed piñatas are available. You can even stop by the Baja Mexican Grill for a tasty lunch of carnitas, enchiladas, and rotisserie chicken.
Though it's not literally a city made out of yogurt, Yogurt City has enough flavors for residents of a small burg. The dessert eatery?whose motto is Easy, Healthy, Affordable?blankets the taste buds of its temporary residents with offerings such as angel food cake, cookies 'n' cream, pumpkin, and root beer float. Patrons choose their own from a rotating selection, later dolloping them with toppings in the form of fruit, candy, or a half-decadent mixture of the two.
Since leaving the world of banking in 2010 to open Treat Dreams, founder Scott Moloney?a self-proclaimed ?mad scientist of ice cream? according to an article in Hour Detroit?has dazzled area taste buds with his roster of more than 280 flavors. Eschewing traditional tastes for unconventional flavors and exotic combinations such as rose petal, brown-sugar ham, and pistachio wasabi, Scott handcrafts each batch of cone-dwelling treats onsite to ensure freshness and maintain artistic control over his masterpieces.
Scott strives to support the community at large by forging his icy wares from locally sourced ingredients and the carboys of Jack Frost's personal ice cellar. Eager to sate the appetites of all who pass through his doors, Scott caters to dietary restrictions by whipping up batches of lactose-free sorbets and vegan ice creams made with rice or coconut milk.