Coffee & Treats in Milwaukie

Amanda Rhoads took a course on ice cream from the University of Wisconsin before she set about correcting what she considered to be a grave ice-cream shortage in Portland. Now, from her cream-colored truck, she scoops up creative flavors, such as lavender honey almond and salted caramel, into freshly baked waffle cones. She churns out small batches according to the season’s freshest produce, resulting in summer’s strawberry balsamic, autumn’s sweet-potato pie, and winter’s straight-up snowman. Along with a strict preference for local and organic ingredients, she eagerly accommodates dietary requirements with gluten-free cones and a select menu of dairy-free sorbets. To share the meticulous care that goes into each batch of melty milk, Amanda sets her truck up at local farmer’s markets and food-truck hubs.

When Debbi Fields opened the first Mrs. Fields in 1977, it wasn’t all sunshine and cookies. Between her lack of business experience and the unorthodox business model—selling only cookies—not many people believed in her. More than 30 years and a global franchise later, it’s safe to say the doubters are eating their words, at least when they're not busy stuffing their faces with one of Debbi's signature semisweet chocolate chip or oatmeal raisin and walnut cookies.

The wild popularity of Mrs. Fields's cookies can be attributed to the richness of their basic ingredients: real butter, whole eggs, and special blends of chocolate. Classic flavors include chewy fudge, peanut butter, and white chocolate macadamia, and seasonal flavors complement the lineup throughout the year. Select varieties can also be made into cookie cakes of various sizes and shapes that add a delicious twist to any celebration or milk-truck spill.

It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.

Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.

It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.

Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.

Executive chef and owner Torrance Wade leads Taste-T's Cheesecakes’ artisans as they make each dessert to order, from cookies to full-sized and mini cheesecakes. For classic cheesecakes, they whip up graham-cracker crusts using real butter, then slather on a creamy topping made from marshmallows and cream cheese. Innovative flavors include drunken peach cobbler, a french-vanilla-cream cheesecake covered in peach cobbler and baked with peach schnapps inside a drunken oven. Customers can order custom cheesecakes or a host of cheesecake bites to equip parties, or steer into McCormick Pier Cafe, Theo's, or Hamburger Mary's to pick up a slice.