Stepping into The Sweet Tooth Fairy shop is like walking into another era: round tables and high-backed chairs surround an old-fashioned soda fountain, and oldies music plays softly nearby. Pale-blue walls and white crown molding stand behind a glass case full of sweet treats, which are baked daily and earned proprietor Megan Faulkner Brown two appearances on The Rachael Ray Show—one when she was still baking in her basement kitchen, and the next three years later, when her business had grown to nine locations.
Megan uses the "most ordinary" ingredients to whip up her extraordinary pastries, which include chocolate-chip and iced oatmeal cookies, brownies, lemon bars, and a variety of cupcakes and full-grown cakes. Signature cakebites don coats of chocolate or white chocolate flecked with sprinkles. Flavors of baked goods rotate monthly, with some favorites available on a daily basis. Gluten-free options are available, as are frosting shots designed to save time usually spent licking every drop of frosting off the top of a full-size cake.
The team at Sub Zero Ice Cream creates delectable desserts using a flash-freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream?s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose an original taste by blending any two flavors together. First, choose the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, before adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies.
TCBY (a.k.a. The Country's Best Yogurt) prepares a menu of low-fat and fat-free yogurt containing benevolent bacterial cultures that assist the body with digestion and nutrient absorption. Both locations tout silky, probiotic-packed soft-serve ($0.39/oz.) in flavors such as golden vanilla and white-chocolate mousse that customers can sprinkle with strawberries, gummy bears, granola, diced peaches, or a host of other toppings. Celebrate successfully evading a baby raincloud with one of TCBY's smoothies (valid at Fashion Place, only), which contain real-dairy frozen yogurt blended with bushels of fresh fruit and feature potent potions such as Strawberry Bananza and Berrilicious ($4.50–$4.99). Prices and selection vary from store to store.
Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America. Each day, the shop's scoopers mix up fresh batches of ice cream and sorbet, which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, the staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out premade treats, such as ice-cream cakes and baked goods.
Annie Defa learned a lot in her 10 years in the coffee-shop industry, including how to select the choicest beans from among thousands. She puts this knack into action on a weekly basis, consulting with her local roaster to supply the shop with the aromatic blends she brews into steaming mugs or transforms into specialty drinks. She and her crew also bake up croissants, cookies, and muffins fresh each morning. In the summertime, an outdoor patio supplements the café’s intimate indoor space, and free WiFi ensures that clients stay up-to-date with emails, news, and the latest styles of cappuccino-foam mustaches.