Mirta Gambini and her daughters, Marianna and Maria, each have different skills: pastry baking, fine arts, and interior design, but Chantilly Patisserie sees them bringing their talents together for a unified confectionary. The pastry baking is self-explanatory. Every morning, the bakers craft European-style sweets by hand, from cupcakes to tarts and macaroons. The fine arts can be seen in the elaborate presentation and decorating, especially with special occasion cakes. The underwater treasure chest, replica of a Monopoly board, and triceratops complete with horns, spikes, and jungle vegetation, are all masterpieces worthy of any edible museum. Finally, a sharp sense of interior design can be seen in the shop itself. The walls are a rich cream with dark coffee trim, their muted tones allowing the colorful treats to pop at hungry eyes.
With every cake and cookie that Jolei Desserts founder Jorge Tua makes, his ultimate goal is to match the culinary prowess of his former babysitter and baking guru, Nina. Eschewing classical training for life experience, Jorge built his bakery from the ground up and opened his hard-won labor of love in November 2011. Since that fall day, Jorge can be found bustling about his kitchen happily popping his dulcet confections into and out of ovens or cheerfully deploying his gift of gab upon customers in the front of the shop. Championing the cause of decadent eats made from scratch, Jorge vehemently shuns artificial flavors and preservatives for wholesome ingredients forged by nature rather than man or margarine-making elf. Along with his dedication to old-timey baking practices, Jorge, terrified of becoming known as the “boring neighborhood baker”, challenges himself to switch up his roster of baked goods daily to exercise his culinary creativity while supplying his regular crew of sweet-toothed patrons with sugary surprises each morning.
Much like its name, Sugar & Spice combines two temptingly complementary culinary ventures: a gourmet restaurant focused on modern American takes on seafood and beef, and a full onsite bakeshop. Chefs rise early, preparing brunch dishes such as peppercorn-crusted tuna and shaved-black-truffle omelets. At dinner, they plate arrangements of new york strip steak, daily fish catches, and five-cheese mac 'n' cheese, and grind and blend their burgers in house to ensure none contain rare vintage baseball cards. Inside the bakery, cake-makers and designers build 50 flavors of cupcakes and more than 50 cake combinations, as well as custom wedding cakes, fruit and chocolate pies, and decadent cookies. Sugar & Spice also provides catering services and have supplied meals for special events such as backyard barbecues, film shoots, and other large gatherings.
There's literally no sweeter war won than cupcake war. Just ask Ruthie and Ron Bzdewka, who in 2008 founded House of Cupcakes in Princeton, New Jersey after taking home top honors from the second season of Food Network's Cupcake Wars. The owners' cupcakes are even more in demand than they were before their victory on the show, which is why they now fling them at celebrities during special events including the MTV Music Awards. The secret to Ruthie and Ron's success: their grandma's cupcake recipe, which is the basis for increasing selection of more than 45 unique flavors, such as the award-winning Espresso Brownie, Salted Caramel, and Coconut Vanilla Snowball.
Not limiting their expertise to cupcake orders, baked goods-lovers can delight their palette with the tastes of other creations, including push-pops, cake-pops, cookies, mini-cupcakes, gourmet banana pudding, and brownies. Gourmet handmade ice cream sandwiches are also available, and are made from scratch with a choice from 15 different cookies, brownies, and 30+ ice cream flavors. Their large selection can be produced into custom orders for any event, such as color-coordinated cupcakes for weddings, logo-emblazoned pull-apart cakes for corporate outings, and tailored treats for baby showers or birthdays.
Craving 4 Cupcake's batter-crafting experts bake up pans of fluffy miniature cakes before topping them with sumptuously creamy frostings. One dozen full-size cupcakes puff out from their crinkled wrappers to tease taste buds, while a dozen of their diminutive friends are perfectly suited for a quick snack or sucking through straws. Bakers stir up 15 kinds of cake in such flavors as peanut butter, carrot, and red velvet, the latter drawing its name from the fact that it’s just as comfortable to sleep on as the fabric. Swirls of white chocolate ganache and cream-cheese frosting are found atop cakes, and the Oreo flavor confuses taste buds with conflicting cookie and cake tones.