Touting more than 80 flavors of low-calorie, flavor-packed frozen yogurt, Tutti Frutti earned a feature on CNBC and has continued to expand since opening its first shop in 2007. In Milpitas, Tutti Frutti partakes in programs throughout the community as members of the Milpitas Chamber of Commerce. Inside each store, self-service yogurt machines unleash velvety-soft yogurt into accommodating cups or empty purses. Their constantly rotating flavors include royal red velvet, pomegranate, or choco-peanut-butter. Most flavors fall within the range of 20–25 calories per ounce, with dairy-free options and no-sugar-added concoctions also available. A toppings bar allows eaters to further customize yogurt creations with a spoonful of fresh fruits or a sprinkling of nuts. Their flavors contain ample amounts of probiotics, known for potential health benefits that may include strengthening immune systems and lowering cholesterol and blood pressure. In addition, Tutti Frutti offers a selection of soy-based yogurts as a non-dairy choice for vegans and partners with Nutrition & Education International to donate 10% of soy-product proceeds to help fight hunger in Afghanistan.
The original Beard Papa’s began filling the airs of Osaka, Japan, with the warm, wafting smells of its original-recipe cream puffs. A double-layer puff featuring piecrust on the outside and a mixture of vanilla custard cream and whipped cream on the inside, the successful little treats have led the bakery to expand to more than 300 locations throughout Southeast Asia, Russia, the United States, and the moon. The venerable bakery has also graduated to other pint-size desserts and Asian-influenced treats, including mochi ice cream and mango ice showers, a fusion of shaved ice, layered sweet sauce, and mango chunks.
The baristas of The Coffee Adventure Company top cups off with three types of java bought directly from producers and whet appetites with a menu of breakfast classics, grilled paninis, pastries, and Filipino dishes. Patrons can kick-start brains with fresh Filipino coffee, warming their hands on an 8-ounce ($1.65), 12-ounce ($1.85), or 16-ounce cup ($1.95) of imported joe before diving into the breakfast menu, dished out until 11 a.m. Savory classics such as an egg-cradling breakfast muffin can arrive bare or shrouded in a blanket of bacon or ham ($2.19–$2.95), and traditional silog plates bundle zesty meats such as adobo chicken or tocino pork with zucchini, eggs, rice, and a complimentary cup of coffee or tea ($6.99). Lunch-inclined diners chomp on paninis such as the tuna artichoke with provolone cheese, made powerful by a surfeit of sacrificial artichoke hearts ($5.95), or the grilled Adobo Salvador pan de sal, whose seasoned chicken rides a vessel of spanish round bread to bear its grizzled wisdom on taste buds that ignore history's lessons ($5.95 for two pieces).
Drawing upon years of culinary scholarship and experience, Simpleicious's chefs, Melodie Hack and Dayna Pawlowski, sculpt their signature gourmet oatmeal-chocolate-chip cookies from scratch. The pastrysmiths line ovens with mouthwatering morsels by the dozen, then lightly dust them with sea salt. Completed cookies taste simultaneously salty and sweet, while their chewy interiors and crisp exteriors make them ideal as quick snacks or as bookmarks for hard-to-finish novels.