Early every morning at Frosted Pink Cake Company, bakers blend bowls of fresh eggs, Madagascar bourbon vanilla beans, rich chocolates, and fruit to create a variety of small-batch cakes and cake pastries. The company was founded by pastry chef Tonja Jefferson, who decided to trade in her corporate career to follow a lifelong passion for baking. This passion shines through in her cakes, topped with custom hand-drawn designs and layered in flavors that include banana chocolate chip and black and white raspberry. On a similarly sweet branch of the family tree, the cakes’ little cupcake cousins come in classic and deluxe flavors that rotate daily and always integrate the bakery’s signature swirl of cream-cheese or buttercream frosting. Some of the more elaborate flavors include a mimicked candy bar—a chocolate cupcake filled with homemade caramel—and an italian cream cake that tops a vanilla cake with mascarpone-cream-cheese frosting, toasted coconut, and walnuts.
The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Once inside, cans of gourmet ice cream, crafted on site from Marble Slab’s original French recipe, entice the eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavor masterpiece into a house-made waffle cone.
In addition to procuring hand-held treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team that arrives at events with portable marble slabs or sundae bars in tow.
Pie Place Café & Bakery's made-from-scratch creations tempt discerning taste buds by way of seasonal rotation and ever-inventive recipes. Start stomach engines with a classic greek salad ($7.95), or a toasted-walnut and fruit salad tossed with mandarin oranges, crisp apples, and craisins ($8.95). A variety of soups are offered throughout the week, starting with broccoli and cheese on Monday and concluding with Saturday’s white chicken chili ($3.95 for a cup, $4.95 for a bowl). A bevy of alternating savory pies warm bellies with comforting options, including the chicken enchilada, which layers spicy cream sauce with chicken, cheese, avocado, and sour cream. Likewise, hearty sandwiches such as the chipotle-chicken panini unite bacon and cheese on ciabatta ($7.25), while the black-bean burger boasts its galactic share of sliced-avocado crescents ($7.25).