The bakers and pastry chefs at Baked and Sconed are committed to creating mouthwatering treats. Just a quick look at the bakery's namesake scones makes that clear?cranberry-orange glazed, applesauce cinnamon-chip, maple bacon, and vanilla bean are just a few of the delicious possibilities. But the sweets here aren't limited to scones. Freshly baked goodness also comes in the form of cookies, muffins, cheesecakes, and seasonally inspired cupcakes.
In 1937, something hot, delicious, and glazed rolled through the sleepy town of Winston-Salem, North Carolina. Seventy-seven years later, Vernon Rudolph's secret doughnut recipe lives on within the hundreds of Krispy Kreme locations scattered across the globe as well as within the Smithsonian Institution National Museum of American History, where Krispy Kreme is heralded as a 20th-century American icon.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme?s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "Hot Doughnuts Now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as chocolate ice Kreme, glazed raspberry, and glazed chocolate cake, each round dainty pairs with piping-hot coffee for a compact snack easily tucked into a pocket or clown shoe.
When German baker William Entenmann came to America in the late 1800s and landed his first job in a bread bakery, he probably didn’t realize that he’d soon create one of America’s favorite brands of freshly baked goods. He opened his first Entenmann’s in Brooklyn in 1898, lugging sweets from door to door by way of a horse-drawn wagon. Today, though the mode of transportation has changed, the bakery’s donuts, crumb cakes, dessert cakes, bite-size muffins, and other baked goods continue to perform their dessert duties from supermarkets and bakery outlets across the United States.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers??homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry?s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry?s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
When it comes to listening to their elders, kids could take a page out of Matthew Benigno’s book. Spearheading the second generation of Potitos’ ownership with his wife Cristina, Matthew takes care to follow the recipes of his in-laws, Carmen and Maria Potito—the original owners—as well as the work ethic he gleaned from his own mother and grandfather. "We basically stick to our roots of being Old World Italian. Everything is made from scratch at the bakery, fresh every day," he explained to a reporter from the South Philly Review, “We are keeping the tradition alive." Those traditions have paid off. Potitos won the South Philly Review's Readers’ Choice award in four categories including best zeppoli, best specialty cakes, and best cannoli, which Matthew and his team craft by filing homemade pastry shells with a choice of chocolate-chip-flecked ricotta, vanilla or chocolate italian cream, or lasagna. Other tasty, traditional specialties include an airy italian crème cake soaked in rum and covered in peanuts, and sfogliatelle—a flaky, seashell-shaped pastry filled with sweet-ricotta cheese and candied fruit.
Back in the ’20s, the Christen family introduced its recipes to Philadelphia with the opening of the Swiss Pastry Shop. The shop operated for decades but closed in 2007, causing hazelnut-withdrawal symptoms for loyal customers, such as the Hausman family. Thankfully, several years ago, Jim Hausman convinced the shop's pastry chef, Donna Canzanese, to keep the ovens burning and opened Swiss Haus to carry on Philadelphia’s butter, cream, and sugar traditions.
Today, at Swiss Haus, you’ll be treated to classic European recipes that have been Philadelphia institutions for more than 85 years. These are the cakes of Old-World lore, whose crumbs marked the way home through deep, dark forests. The hazelnut sponge cake, for example, with thick swiss vanilla buttercream and swiss-chocolate shavings, mingles with pastry compatriots: rum cake with vanilla-almond cream and mocha cake with swiss mocha buttercream and crushed cashew nuts. If your pastry ambitions run smaller, Swiss Haus also has a comfortable, welcoming café area where you can enjoy a cup of coffee or tea paired with one of the smaller pastries, such as the Mozart––a hazelnut-meringue treat with chocolate buttercream, cake, and white-chocolate mousse––or cookies, of which there are 30 varieties.