Chefs at The Village Mediterranean Restaurant & Pastries prepare a full menu of Mediterranean specialties including lamb, beef, and shrimp kebabs and eight kinds of savory pie bundled in housemade dough. But the restaurant is probably most popular for its traditional Middle Eastern pastries. An in-house pastry chef prepares more than 100 different desserts from scratch. Sticky triangles of cashew, walnut, and almond baklava form one pillar of the pastry roster, while maamoul walnut cookies and namoura—squares of semolina cake soaked in sugar syrup and topped with almonds—are available by the platter should you need to host a party or lure a nest of honeybees away from your stuffed Winnie-the-Pooh.
Yogurt City Place pairs sweet frozen-yogurt treats with savory sandwiches and salads to create light lunches that aim to satisfy every taste bud. Pair a ham-and-swiss or chicken-caesar sandwich with a personalized frozen-yogurt sundae. Or, if you need a stronger injection of fruits and veggies, sidle over to the juice bar?there, you can build your own blended smoothies and juices from a selection that includes peaches, mangoes, broccoli, spinach, and ginger.
When Don and Katy Kilwin opened their candy shop and bakery in 1947 in Petoskey, Michigan, they couldn't have known that it would one day become a chocolate-covered empire of more than 80 stores spread across 16 states. From the moment Don made his first batch of marble-slab Mackinac Island fudge, kids and parents have watched in awe as candysmiths turn waves of chocolate, ribbons of copper-kettle caramel, and dashes of nuts, sea salt, and toffee into treats that would make Mr. Wonka green with envy. The current head chef, Bill Hoffman, learned his candy-making craft from a student of Mr. Kilwin himself, and thus carries on the tradition of creating gourmet Kilwin-style candy. Today, he and the rest of the Kilwins cooks create their brittles, taffy, fudges, and ice cream the old-fashioned way, often using heritage equipment and describing their finished products as “swell” or “the cat’s pajamas.”
The DQ Treat Center offers a cool respite for shoppers tired of fitting-room lines and surly sales clerks. Celebrating its 25th year, the signature Blizzard's chunky charms are as inescapable as ever, with classic candies such as Butterfinger, Oreos, and Snickers and other flavor options including georgia mud fudge blended to unmatched thickness with creamy soft serve ($2.29+). The peanut buster parfait slathers vanilla ice cream in fudge and peanuts for an appealingly layered delight ($3.39+). This location harnesses the relentless power of the DQ Blizzard alongside the brightly colored grace and dignity of Orange Julius smoothies and fruit drinks to create a sweet treat superpower.
The gourmet treats at Häagen-Dazs delight discerning palates with a variety of frozen goodies in indulgent flavors. Made from top-quality ingredients, Haagen-Dazs ice creams and sorbets confidently fill cups and top cones ($4.20-$6.00) or blend into shakes ($6.25) and smoothies ($6.50) in an attempt to lose taste-bud tails. Each Dazzler's three scoops of ice cream settle under whipped-cream peaks, with flavors including Dulce Split, Mint Chip, and Rocky Road ($6.95). Patrons select toppings, sauces, and ice-cream flavors to form customizable sundaes ($5.50-$6.95), or deploy straws to taste a Sorbet Sipper ($5.95), which is made of sorbet and then sipped.
Cake Creations owner and master pastry chef Yami Fernandez-Rubio whips up made-to-order cupcakes in a variety of gourmet flavors from the confines of her family-owned-and-operated bakery. Choose up to two of the different flavor combinations to make up your dozen, including best sellers such as red velvet with cream-cheese frosting, as rich and smooth as a pile of gold in a silk smoking jacket, or guava cake with guava cream-cheese frosting. Traditionalists will enjoy six vanilla-bean cakes with sweet vanilla buttercream paired with six chocolate cakes topped with bitter chocolate frosting, both of whose incompatible personalities make them no less delicious. Take advantage of the seasonally available pumpkin-spice cupcake with cream-cheese frosting, which will return to live in hibernation with the Great Pumpkin once the first frost settles on the land.