Nestled below a fanciful awning bearing stripes of pink grapefruit and fudge, the bakers at Sweet & Social welcome sugar-craving smiles to explore the treats holding down the dessert sampler. To create a platter of fresh-baked delights, first select four cupcakes from the flavors du jour, with offerings ranging from classic red velvet to more creative concoctions with equally creative names. The Curious George wraps banana custard in a warm blanket of vanilla cake, then throws on a hat of chocolate ganache to hide its bald head smothered with peanut-butter-buttercream re-growth serum. The 14 Karat cupcake offers to accessorize any drab orange jumpsuit, hiding golden carrot in a vanilla-cream-cheese chest among walnut jewels. After juggling a foursome of frosted crumb bundles, rest your hands atop two soft chocolate brownies and refuel with two black-and-white cookies.
Consuming between 9 and 13 servings of vegetables and fruits each day can seem like a daunting task. But Robeks turns what could be a chore into a delicious pastime with blended smoothies that incorporate bananas, blueberries, strawberries, mangos, and other fresh fruits. Elsewhere on the menu, fresh salads, tasty muffins and cookies, and gourmet sandwiches help customers adhere to a healthy lifestyle without hiring an apple tree as a personal trainer.
Variety is often dubbed the spice of life, but at Trilogy Bake Shop, it might be the sugar. The bakery whips up specially flavored cupcakes each day, delighting taste buds with fresh combinations such as carrot cake with coconut lime frosting and vanilla cake with seasonal jam. Alongside these revolving miniatures, Trilogy offers handheld treats including blueberry muffins, almond croissants, and oatmeal ginger cookies. But the bakers' sweet creativity might be best displayed through their other innovative desserts, as they layer Hawaiian sweet bread with vanilla bean gelato and customize cakes with birthday wishes or tasteful limericks.
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.
A Best of Westchester winner in 2003, 2004, and 2005 with votes from readers and editors of Westchester Magazine, Slave to the Grind's owners Andrew and Carol Marshall have remained focused on brewing great coffee since 1993. Within the coffee house's retro interior, eight different brewed coffees stand ready to pour into cups staged on a mahogany and stained glass bar back salvaged from the burned-down Hotel Gramatan. With more than 50 bean varieties to choose from, visitors can also pick up bags to brew at home, including certified Kona coffee beans, cultivated on the slopes of Hawaiian volcanoes that regularly erupt with delicious cream and sugar.