A greenhouse is a place for things to thrive?plants, flowers, miniature golf courses. Perhaps the last item in that group isn't as conventional as the first two, but at Trombetta's Farm, it's perfectly normal. The Marlboro location's 18-hole course snakes players across bridges, through tunnels, and past a trickling, hand-built waterfall, all beneath the sun-splashed roof of a greenhouse. Sticking with its green theme, Trombetta's Farm doubles as a garden center, showcasing vibrant annuals, perennial shrubs and trees, and herb and vegetable plants from local growers. Hanging baskets and gift plants also brighten the space. During visits, guests can even cool off by snacking on homemade ice cream, which Trombetta's has been crafting since 1978. The shop's diary specialists churn out 10 flavors of soft serve and several varieties of frozen yogurt.
Helmed by owner and pastry chef Kristen Livoti, the skilled baking team at BellaCakes creates customized cakes and cupcakes to wow guests at weddings and other special occasions. Livoti opened the boutique shop in 2008, after graduating from cooking school in Edinburgh and working as a pastry chef in New England. Now, from within their flour-filled kitchen, she and her team transform nearly any idea into a frosting-covered creation, such as cakes designed as castles, complete with turrets and grumpy handmaidens locked inside, to wedding cakes topped with vintage roses or fondant hand-painted seashells. In addition to being a nut-free shop, BellaCakes also specializes in accommodating customers with dietary restrictions by making vegan, dairy-free, and gluten-free cakes and cupcakes.
Stella of Stellas Custom Cakes grew up smelling the fresh baked scents of her mother?s pizzelles and her brother?s breads and pastries. After shifting from a career in the mortgage industry, she started baking her own cakes, frostings, fillings, and fondants from scratch in small batches. She can make individualized cakes with a variety of flavors and fillings. Customers take home flavors ranging from a strawberry cake with vanilla buttercream frosting and lemon curd filling to a marble cake with coconut buttercream.
Baked fresh, from scratch, every day. That's what makes the colorful baked goods at Bensons Bakery & Cafe taste even better than they look. In addition to spectrum of pastries on display, the locally owned, independent bakery serves a menu of breakfast and lunch fare and plenty of locally roasted coffee.
Sandwiches make use of fresh-baked bread from the Great Harvest Bread Co., while bagels are sourced from Bagel Alley. Owners and head chefs Emily Erickson and Cory Boutin are Hudson natives who bring years of industry experience to the business.
Even if you don't know your light roast from your French roast, you will after a visit to Sudbury Coffee Works. That's because the staff, led by owner Daniel Kenn, is on hand to educate customers about all things coffee, from the properties in different beans to the role that acidity plays in the finished product. Customers also have a chance to see part of the coffee-making process in action thanks to the roaster, a computer-controlled machine imported from France that warms up beans to the ideal temperature, readying them for coffee making or coffee-bean swimsuit season.
After learning about their favorite caffeinated beverage, customers can select a drink from a variety of flavors, pairing it with coffee cake, Tuscan grilled-cheese sandwiches, and salads from the menu.
Steeped in centuries of rich tradition, Italian cuisine relies on quality ingredients and simple preparations to yield beautifully bold flavors. Since 1983, the chefs of Nello’s Cafe have drawn on such traditions to fill their extensive menu with Old-World staples such as lasagna and seafood diavolo, which they serve alongside burgers and other American fare.