In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 13 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day lava-powered ovens warm up batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, pecan praline, and white-chocolate raspberry remain constants on the menu, and a new flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all frosted with a signature blend of cream cheese and butter.
Each Nothing Bundt Cakes location also houses its own stock of gifts. Patrons may come across the brightly hued handle of a confetti cake knife or opt to take home an old-fashioned tin, perfect for stowing coffee and imprisoning gingerbread men who have tried to run away. Contact the location of your choice for gift pricing and availability.
On any given day, Sarah Halterman can be found making handbags, corsets, baseball jerseys, or guitars—out of cake. Once an elementary schoolteacher, she founded Sweet Art Bakery in 2007 as an outlet for her love of custom baking. Today, she leads a team of five design assistants who help her turn 10 cake flavors such as dark chocolate, red velvet, strawberry, and spice into works of art suited to her customers' specifications and interests. She breathes life into her treats with 10 types of filling and icing, which include raspberry preserves, peanut-butter mousse, and chocolate buttercream. When not crafting custom cakes or their miniature cupcake cousins, Sarah fashions butter-citrus sugar cookies into the shapes of hats, owls, and snowmen, rolls cake balls and profiteroles, and dips strawberries in chocolate. She also leads monthly cake-decorating classes which, though geared toward beginners, also teach experienced bakers how to execute advanced kitchen moves or protect cakes from impatient guests by disguising them as scary predators.
Starting in 1982 and for years after that, the original owner of The Pantry Restaurant, Sherri Mraz, treated droves of loyal customers to hearty homestyle dishes pulled from her grandmother's favorite recipes. The food, which included classic American eats such as chicken-fried steak, patty-melt burgers, and pecan and apple pies, was so treasured that current owners Tom and Cleo Meredith continue to serve it.
When Sherri first opened it, The Pantry Restaurant was located on South Tennessee Street in historic downtown McKinney. Now, it's located in the confines of the historic Hope Hardware building, built in 1898.
The building's original brick walls and hardwood floors make the perfect backdrop for guests sipping soda-fountain milkshakes or learning old-timey cusswords such as "horse's pompadour" or "pickled peaches." The historic building also serves as a charming wedding venue, with food catered by The Pantry Restaurant.
Affectionately dubbed "a little piece of France" by Christina Rowland of Real Frisco, Cafe Trottoir et Patisserie transports taste buds with Parisian-style bistro fare for lunch, dinner, and Sunday brunch. Dishes feature simple, elegant preparations, with numerous sauces and vinaigrettes drizzled across seared tuna steaks and roasted duck breasts. Mimicking money-booth contestants, pear and goat cheese step into a salad arena, where they compete to snatch the most pecans out of a slippery shower of lavender-honey vinaigrette. The steak frites' Black Angus terres major is pan-seared with red-wine pan jus and laid on a plate of pommes frites and baby greens.
Indoor meals unfurl under brass chandeliers bearing clusters of golden lamps. In fair weather, the sun-dappled outdoor terrace surrounds tables in tall trees bookended by stucco walls and a large outdoor fireplace.
Ruby Lorraine Feagan, better known as Tootie, began her business by building one pie at a time. Her reputation gained momentum after winning a succession of baking contests throughout Texas hill country. Her signature apple pie, containing up to 6 pounds of apples, was the foundation for Tootie Pie Company. Today, Tootie and her daughter continue to ensure the quality of Tootie Pie Co. Gourmet Caf?'s 12 signature pie flavors.
Inside Tootie's caf?, the menu ranges from paninis and gourmet sandwiches to soups and breakfast items. Sips of house coffee and espresso-based mochas clear palates between bites better than vigorously shaking them Etch A Sketch?style.
Since childhood, My Delicias owner Marie Gonzalez has spent every Christmas in the kitchen. Under the guidance of her sweet-toothed grandmother, she rolled out cookie dough and frosted cakes. She worked slowly and meticulously, anticipating the looks on her family members’ faces upon seeing the season’s batch of treats.
Although Ms. Gonzalez’s fans have since expanded beyond her immediate family, the inveterate pastry chef still works with the same diligence and care. She meets with every client for a consultation, discussing his or her interests, tastes, and understanding of the Higgs boson particle before creating an original design for them. Ms. Gonzalez has frosted triple-tiered wedding cakes adorned with peacock feathers and fondant orchids as well as whimsical children’s birthday cakes that resemble pirate ships and castles. She also bakes simpler treats, such as cupcakes, cake balls, and sugar cookies. To ensure her pastries taste as good as they look, Ms. Gonzalez makes everything from scratch, shunning cake mixes and artificial flavors.