Stillanos Pikos has gone from watching stock prices fall on Wall Street to watching cakes rise in the ovens at Fusion Bakery & Patisserie. The bakery owner—who is originally from the Greek island of Rhodes—found his original career in finance to be less than fulfilling. After resisting the urge to follow in the footsteps of his family's food business, Pikos decided to enroll in the Connecticut Culinary School. He worked at an exclusive hotel restaurant before assisting friends with their bakeries, which gave rise to the development of Fusion Bakery & Patisserie. Jeff Mill of The Middletown Press notes that the name represents "a combination of European and American desserts,” and that the establishment "is a throwback to a time not so long ago when every town had a bakery, and often more than one."
Pikos and fellow pastry chef Jen McGuinness bake cinnamon rolls, brownies, danishes, baklava, and scones from scratch every morning. They prepare decadent wedding and specialty cakes, including The Very Best Carrot Cake with cream-cheese frosting and optional nuts. As reported by Cassandra Day of Middletown Patch, the bakery ran a "Where's Ginger?" holiday promotion in which patrons guessed the location of a gingerbread man shown in photos around town to win a free pound of cookies and a year of icing-based vinyl siding repairs.
Sanremo Bakery conquers appetites with traditional Italian dishes and pastries. The family-owned business opens at 7 a.m. every day of the week, powering up morning customers with its breakfast pizza composed of eggs, home fries, bacon, and cheddar. Chefs prepare more than 10 other specialty pizzas for lunch and dinner, as well as pasta trays of lasagna, eggplant parmigiana, and ravioli that are large enough to feed 15–25 people or one Italian lumberjack.
With the help of her grandmother, My Dream Cupcake's founder Julie L. learned to bake mouthwatering cupcakes at age 6. She discovered a natural passion for baking, and over the years, family and friends gushed with praise for her handheld treats. Since 2010, she's shared her gift with the public, crafting made-to-order cupcakes using quality chocolates, vanilla bean, and farm-fresh eggs. She eschews shortenings, oils, and prepackaged mixes, which ensures her desserts are free of trans fats and preservatives. In addition to their decadent taste, many of her desserts look almost too appealing to eat, such as her ornate children's birthday cakes and the cupcakes she frosts to look like hydrangeas and roses.
A broken-down ice-cream truck and a stint as an army refrigeration consultant during World War II led Tom Carvel to start franchising his very own chain of ice-cream shops in 1947. Today, more than 500 Carvel Ice Cream locations around the globe cool palates with soft-serve, hand-dipped scoops, ice-cream cakes, and other frozen confections.
The chefs at River's Edge Bistro culled their recipes from the culinary traditions of the 21 countries that surround the Mediterranean Sea. They make hummus from scratch and flame-broil skewered chicken and shrimp doused with classic Mediterranean spices. Lamb gyro tucks into a pita with a dollop of tzatziki sauce, and crispy falafel balls are drizzled with tahini sauce.
Alexandra and Romeo fell in love in France over cups of flour and sugar as Romeo completed his professional boulanger and patissier training. Today, the couple recreates quintessential French flavors in their West Hartford bakery-caf?, where the menu kicks off with breakfasts of pain au chocolat and almond croissants. For lunch, chefs build sandwiches such as Le Brie with cheese and butter, and the Eiffel, whose roasted chicken breast, carrots, and cucumber stands 324 meters tall. Desserts such as macarons and chocolate-hazelnut mousse cake pair with a cappuccino or caf? au lait to round out each meal.
La Petite France also rolls out its portable crepe cart to special events throughout the area, where French-speaking chefs (upon request) whip up sweet or savory crepes for parties of 20 or more.