Cold Stone's ice cream, made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
With a name inspired by the idea of a healthy baking revolution, The Flour Uprising’s bakers Annette Pratt and Linda Spyke battle the stereotype that healthy food isn't delicious. Each day, they churn organic and Michigan-farmed ingredients into healthy traditional, vegan, and gluten-free breads and treats. As the rich, energizing aroma of fair-trade coffee fills the café, they roll out and stir up whole-grain breads, gluten-free cupcakes, and vegan brownies. Annette and Linda also cook up weekly lunches that include soups, sandwiches, and fresh buns stuffed with meats, veggies, or Russian nesting buns.
The first choice at Yogurt Loft is probably the hardest. As a self-serve dessert stop, the store invites patrons to peruse its current selection of probiotic-rich yogurts, which might include crowd favorites such as dark chocolate, nonfat cheesecake, and strawberry with real chunks of fruit. Once customers decide on a yogurt flavor, they can visit the toppings station and load their frosty treat with candies, fruits, and other sweets to create a truly personalized sundae.
When Mike Busley walked into Julian Pie Company, he found something unexpected—a sense of purpose. Returning with a dream of opening his own café with his wife, Denise, Mike convinced Julian’s owner to show them how to make pie so flavorful that it could alter a person’s life, just as it had theirs. The couple found themselves armed with newfound know-how, leading them to quit their careers in defense and medical sales, have a tough but healthy breakup talk with San Diego, and venture to Michigan to open Grand Traverse Pie Company.
Though now a franchise throughout Michigan and Indiana, Mike and Denise continue to run the original shop, and each location adheres to their vision of favoring ingredients from Michigan growers. Each day, chefs bake more than 25 flavors of pie, which have received attention from publications such as O, The Oprah Magazine. They also prepare an extensive selection of comfort fare for breakfast, second breakfast, lunch, and dinner.