At locations in more than a dozen states, U-Swirl delivers more than 40 flavors of frozen yogurt packed with live and active cultures and designed in low-fat, non-fat, and sugar-free varieties. Self-serve machines line the shop’s lime green walls, ready for customers to dispense heaping swirls of old favorites, such as cookie & cream and fruit sorbet, or seasonal innovations, including eggnog in the winter and fireworks in the summer. Next, patrons head to the toppings bar and crown their frozen treats with as much fresh fruit, cereal, and candy as they can handle before weighing cups and paying by the ounce.
Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America. Each day, the shop's scoopers mix up fresh batches of ice cream and sorbet, which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out pre-made treats, such as ice-cream cakes and baked goods.
Chef/owner Ronald LeBaron whips up classic down-home breakfasts in a family friendly atmosphere at LeBaron's Honker Cafe. Omelets, chicken-fried steak and eggs, and other homestyle breakfasts are served all day, but in the mornings, it's the jumbo homemade cinnamon rolls that entice early risers first. Sweet smells of swirled dough and glassy icing mingle through the air while Ron stacks plates with fluffy pancakes, Texas-size French toast, and three-egg omelets stuffed with choice ingredients. Later in the day, chef Natasha steps in the kitchen where she creates mouth-watering dinner specials, such as her slow-roasted root-beer barbecue tri-tip served with twice-baked mashed potatoes, corn, and scallion fritters. Guests may top off any meal with a wedge of homemade-baked pie.
It isn't hard to have a line surrounding Hot Shots Brew Crew, seeing as the barn-red caf? isn't much larger than a garden shed. However, the flavor and variety it packs per square foot keeps customers lining up at the shop's walkup and drive-thru windows. Baristas craft seasonal lattes and coffees made with Tully's Espresso and classic and sugar-free DaVinci syrups. The crowning glory of each drink, however, is the towering spiral of whipped cream dusted with a sprinkling of cinnamon. Though the shop is only option for breakfast, lunch, and emergency snack drills, they stock hearty dishes such as frosting-smeared cinnamon rolls and bagel sandwiches dripping with savory fillings like pepper jack cheese, ham, and pastrami.
Since she was a kid, Donna Leigh has always loved creating new types of sweets especially frosting?a delectable she's been well-trained on from both her Grandma Rudy and Aunt Trudy. Her love of spending time with family baking and seeing faces light up while enjoying her treats led Leigh toward the kitchen, where she's been quelling her own hankerings for sweets since high school. This enthusiasm for baked goods eventually evolved into a business, Babecakes Cupcakery. Here, Leigh and her team craft an impressive array of unique cupcake flavors, from classic funfetti to inventive Cracker Jack cupcakes and "drumstick" with chocolate-dipped icing, and peanuts.
The staff at Cool Beans Java fosters a warm, welcoming atmosphere at their café. To kick-start customers' days or help them wake up from their afternoon naps, baristas blend steamed milk and flavored syrups with just-brewed espresso made from beans roasted locally. And to complement drinks, the staff bakes pastries in-house and stocks frozen yogurt from TCBY.