From a total of 12 shops on both sides of the Atlantic, Potomac Bead Company supplies the artistically inclined with everything they need to craft DIY accessories, ranging from the elegantly simple to the intricate and ornate. Beads, wiring, ribbons, and other materials are peddled wholesale, while regular jewelry-making classes educate first-timers, preventing them from accidentally crafting a magical Lasso of Truth instead of a necklace. Though the teachers recommend starting at the most basic level and working up, customers may attend any class, taking advantage of literally endless possibilities for personalized bangles, chokers, and earrings.
With wholesome, home-spun dishes prepared daily, Tabora Farm and Orchard cultivates a back-to-basics feel that extends beyond its 19th-century barn confines. Start the day with a sweet, delicate pastry, such as a pinwheel or a turnover ($1.29 each), still less indulgent than being spoon-fed oatmeal by a corgi butler. Pies come in 13 flavors, enveloping raspberries, blackberries, cherries, and strawberries inside doughy first-class packages ($11.99 each). Remind spoons to be patient when stocking freezers with homemade ice cream in classic and palate-bending palate flavors such as lavender, chocolate maple bacon, and rosemary lemon thyme ($2.99 for a scoop, $4.99 for a pint). Commune with your food source via an extensive schedule of U-pick options, including green beans, blueberries, cucumbers, apples, and more. Lunchtime browsers can avail themselves of farm-fresh meat roasted on-site and crowned with fresh bread, lettuce, and tomatoes in sandwich form ($6.50+), and Fresh-made mac 'n' cheese, pickles, and salads can round out or give self-improvement tips to any meal.
Originally founded in Southern India, Hot Breads - Bakery and Indian Cafe began establishing locations internationally, and now boasts more than 80 cafes worldwide. The stores' menus combine Indian cuisine with traditional bistro and bakery fare, all made from scratch onsite. The staff rises early to bake fresh batches of breads and pastries, as well as a more savory lunch menu. Additionally, cooks can accommodate gluten-free diets at lunchtime with their lentil-laden rice crepes and vegetable soups. Bakers can also custom-design cakes for weddings, birthdays, graduations, and stooge-grade food fights, artistically frosting mango- and chocolate truffle–flavored cakes. They can tailor desserts to accommodate dietary restrictions with egg-free and nut-free recipes.
Peruvian and Mexican cuisine is prepared with a gourmet touch at Quinoa, whose dining room's wood and earth tones provide an understated stage on which dishes' bright colors pop. Operated by the owners of El Tule in Lambertville, New Jersey, the menu highlights many flavorful classics: ceviche, taboule quinoa with Peruvian botija olives, quesadillas, and lomo saltado mar y tierra?steak and shellfish in Peruvian sauce. Chefs hope to issue satisfying, flavorful interpretations on these traditional favorites, and also to introduce Peruvian and Mexican cuisines to palates as yet unacquainted with them. To that end, their menu practically doubles as a glossary, with definitions and brief history lessons providing context on unfamiliar dishes.
Pizzas at Baked On Main are served hot, bubbling, and square. The unusually shaped pies are topped with equally unconventional ingredients?the Thai Chili Pepper, for instance, sports a piquant sauce with pineapple and bacon, while the meaty Main Street Favorite includes pepperoni, italian sausage, and ham. Those uniquely gourmet touches also extend to rustic flatbreads, which can be customized with additions such as caramelized onions and spinach, and freshly carved gyros harvested straight from the gyro patch. And the eatery doesn't skimp on the sides, either, loading mac 'n' cheese with bacon, garlic bread with cheese, and caesar salads with chicken.
Cooks typically rely on tried-and-true recipes when they bake cakes. In the kitchen of Sweet Ruminations, a dessert boutique rather than a traditional full-service bakery, baker Amanda Boutcher combines diverse influences: she may craft a tart inspired by the scent of a grandmother’s kitchen, or a pie that celebrates the tender memory of being pied in the face by a stranger. She works with customers to design desserts that suit their own tastes and spring from their own memories. Then, using fruit from local orchards and milk from local, grass-fed cows, she brings the treats to life in gluten and gluten-free varieties.
Patrons can also stop by Sweet Ruminations to sample ready-made sweets: macaroons, cream puffs, and cupcakes are just a few options. Distance is no object to Boutcher, who travels to locations such as the English East Midlands countryside to cater events.