The ovens at Bowman Bakery, Inc., work almost as hard as the skilled bakers and pastry chef who churn out a full spread of from-scratch sweets. Their headlining dessert, the cheesecake, comes in close to 65 varieties, such as pumpkin pecan crunch, cherry jubilee, chocolate chip cookie dough, and marshmallow. The menu also includes fudge-filled cupcakes, cookies, turnovers, muffins, and 85 different donut flavors, which rotate regularly. Even the bread at Bowman—banana nut, blueberry, apple streusel—comes in sweet flavors.
Inside an historic home built in 1850, cooks at The Cafe 51 build sandwiches on grilled, housemade breads and stir pots of soup. Patrons may sip mugs of coffee or dig into crisp salads crowned with grilled Alaskan salmon while seated at vintage-style tables and chairs.
Incredible Yogurt is independent and locally owned, letting its broad, rotating selection of flavors branch out into different territories. On any given day, flavors can range from chocolate caramel corn and peach to black raspberry and sugar-free blueberry cheesecake. The shop complements its frozen treats with sandwiches and warm soups.
Ken and Judy Zinszer began their days as restaurateurs at New Castle’s Zinszer’s Deli in the early '80s. A baking mishap wound up producing a batch of irresistible cookies, and Ken and Judy sensed an opportunity. Shifting their focus to baking full-time, they opened Zinszer Bakery & Cookies in Anderson in 1987. Their signature item remains the Zinszer cookie, an all-natural treat made in styles including white-chocolate-chip nut, double chocolate chip, and lemon cooler. Every month the bakers change out one flavor for a new one, so customers will always have new options to eat or use as roofs on damaged gingerbread houses. They also bake items for gifts and events such as baklava, cookie and brownie boxes, and decorated cookie cakes and cheesecakes.
Founded in 1958 as a single pancake house in the Midwestern United States, Perkins Family Restaurant & Bakery has since expanded into more than 440 locations across North America. Under each iconic green roof and striped awnings, friendly servers dish out freshly made comfort foods, including breakfast items?served all day?such as three-egg omelets and pancakes covered in Perkins' house syrup. More than 90 items fill out the lunch and dinner menus, from ground-chuck burgers cooked medium-well to triple-decker club sandwiches loaded with slices of Butterball turkey.
Husk prefers its corn sweet and its farms close by. Grown just minutes from Husk HQ, the sweet ears hail from four sustainably-minded Indiana farms: Weaver's Produce, Stout's Melody Acres, Eli Creek Farms, and Wilson Farms. Each supplier has a story to tell?about their humble origins; about the generations of kin who operate them; about the values that make them tick; and about the tiny looms on which they weave their husks.
Though these stories might be different, these farms are all integral to Husk's overall mission of growing and selling corn locally.They represent a return to a community-oriented business style, much like the one that powered Indiana's food supply prior to 20th-century industry. A unique part of their business involves harvesting Indiana sweet corn while it's still in season, then preserving it through a labor-intensive process, so that it's summer flavor can be enjoyed year-round.