Darlene Delaney and Sue Bisesi are best friends and cousins who also describe themselves as the Lucy and Ethel of the cupcake industry. That's because they each bring a special skill set to SuzieCakes, the bakery they opened together after months of planning from opposite coasts. Darlene pilots the business side of the operation and researches new products, and Sue expertly mixes the batter and buttercream frosting for the shop’s signature cakes and cupcakes. Today, the team is united in their “neighborhood boutique cupcakery,” where customers can peruse a menu of nearly 100 flavors with deliciously creative twists. Examples include a chinese-five-spice cake with brown-butter frosting, and the Balsamic Blast, a cake that melds sweet strawberries and strawberry-balsamic buttercream with the gentle bite of a balsamic-reduction glaze. Cake pops, whoopee pies, and buttercream truffles are also ideal for commemorating special occasions, and frosting shots deliver sweet buttercream pick-me-ups perfect after hard days spent stealing John Wayne’s footprints.
Although Queen Zuri New Orleans Delicacies stands more than 1,000 miles from the Big Easy, the shop manages to capture the sweetness of New Orleans life with an assortment of southern-inspired desserts. Red velvet cake,?banana pudding, and pralines are a few specialties, along with exquisite?wedding cakes tailored to individual tastes. There's a savory side to the shop, too: customers can slurp?New Orleans?style gumbo and crab chowder. And according to?one?Shelton Herald contributor,?owner Kim Soto?"has tried to re-create New Orleans with the interior design as well.?Photos of Crescent City scenes hang on the wall and New Orleans music plays on the sound system."
At Frazzio Premium Frozen Yogurt Café, guests pour their own cool treats, blending frozen-yogurt flavors and customizing them with a selection of 33 toppings. Many of Frazzio's flavors are low fat or nonfat, including choices such as pomegranate raspberry, cake batter, dulce de leche, and key lime.
Tapping into the storied tradition of Lebanese baking, Zen Bakeries lets customers sample the fruits of a wood-fired brick oven in the form of artisanal flatbread and pita treats. Patrons can choose from either white or whole wheat for nearly all of the baked morsels. The shop's kitchen wizards mix and knead both varieties daily, ensuring that outdated dough such as yesterday's pita and two-dollar bills have no place in this world. Early risers can stop by for a freshly baked egg-and-cheese pita pie ($3.50) or side with sweet in its epic battle against savory by ordering an eye-opening Nutella-and-banana pita pie ($1.50–$3.50).
At berrychill, personalized cups of frozen yogurt are the sweet reward for an already easy task: pulling levers that dispense your favorite flavors. The family-owned fro-yo parlor is all about self-serve goodness, but adds a chance for creativity with fruit and candy toppings galore. The frozen yogurt flavors here change often, affording visitors a diverse array of tastes, but on a given day might include chocolate, espresso, or vanilla along with sugar- and fat-free options. After piling yogurt with candy, fruit, and sprinkles, each custom creation is ready to enjoy with a spoon or mini shovel or can be blended and heaped with whipped cream as a Chiller.
Stockbridge's Gourmet Cheesecakes & Café's more than 45 varieties of cheesecake have won Connecticut Magazine's Best Cheesecake in Connecticut award for nine consecutive years and been featured in The New York Times. But even though its vast number of cheesecake and its selection of scones, cookies, and pastries would suggest otherwise, Stockbridge's is not just a bakery. The eatery also offers dishes to sate appetites for every meal, such as omelets, sandwiches, salads, and burgers. And unlike traditional bakeries and DMVs, Stockbridge's has a BYOB policy.