Blends Soft Serve Creations sets their frozen treats apart and puts the power of invention in the hands of the people by offering them the chance to blend individual flavors into their own new creation. Patrons can choose a base of ice cream or frozen yogurt or opt for a smoothie or fruit-juice freeze to sip through a straw. Next, they can infuse the treat with one or a combination of 30 available flavors, including watermelon, cinnamon spice, and peach, and top it off with candy and fruit mix-ins. Blends also lists its recommendations for tasty treats that have passed flavor-quality and brain-freeze-probability tests, including cake-batter ice cream topped with vanilla-wafer crumbles and sprinkles, and fruit punch with cherry and orange flavors, highlighted by cherry, strawberry, and raspberry mix-ins.
Though they’ve garnered the praise of national publications such as Bon Appètit and Nylon Magazine, the chefs at Pazzo Gelato are all about the local community. Each morning, they frolic through the city’s farmer’s markets to find seasonal inspiration, using organic ingredients whenever possible and steering clear of high-fructose corn syrup. Patrons can mix-and-match decadent combinations such as Madagascar vanilla and sea salt caramel or pistachio and red velvet. Vegan sorbettos include flavors such as toasted coconut and dark chocolate orange. All cool creations can be scooped into the shop’s biodegradable cups and waffle cones, or gently lobbed into a cup of espresso and whipped cream for the shop’s signature pazzogato. At the espresso bar, staffers pour aromatic cups of Intelligentsia coffee, loose-leaf tea, and drinking chocolate. The combination of cool and hot menu options makes the patio comfortable in summer, fall, and apocalyptic weather.
The last words you might think you'd hear from a baker are "easy sugar." At Sweet Dreamery Desserts, however, owner Andrea insists on putting the cake at center stage, not the frosting. Inspired by her mother, who baked authentic goodies for the family's Belizean restaurant, Andrea set out on her own baking journey at the tender age of 8, putting her two Easy-Bake ovens to work. Today, the ovens are bigger and the recipes are more refined, but there's a bit of that early passion in everything she does. Andrea and her staff bake cakes, cupcakes, and cake pops to order, creating them all from scratch in small batches to preserve the home-baked taste and the friendships struck between like-minded chocolate chips. They use no preservatives or artificial additives in the batter, just wholesome, natural ingredients such as real vanilla extract and salt-free butter.
The hardest workers at Bagel Broker aren't allowed a lunch break or time to sleep—they bake bagels continuously throughout the day. However, because they're ovens, they aren't aware of their own work ethic. They produce 18 varieties of bagels, from plain to pumpernickel to the popular cheese onion, whose doughy rings satisfy even "New York transplants," according to Epicurious. Guests can decorate their bagels with whipped cream cheese and several types of spreads, or opt for heartier sandwich options, such as breakfast combinations of eggs and meat or slices of nova lox. The Tarnol family—owners of the shop since its 1987 inception—steers clear of added fats, preservatives, and oils when creating the signature food. The shop also compiles catering platters for group functions such as corporate complaining parties.
Beyond Bread Bakery & Cafe lures in passersby with the enticing aromas of fresh-baked breads and brewing coffee, only to ensnare their unsuspecting palates with a menu of savory sandwiches and café treats. In addition to fluffy challahs, baguettes and ciabatta rolls, Beyond Bread’s artisanal pastry chef draws on 40 years of experience to craft fine desserts and cakes. A glass display case casts the tiered silhouettes of baked goods and pastries onto the café’s sunny patio, which is delineated by a sturdy fence constructed from yesterday’s baguettes. Cups of espresso and cappuccino clink as early-morning patrons munch on bagels and pancakes and late-risers enjoy lunches of wraps, sandwiches, or flavorful curries.