Guests fill dishes with swirling medleys of frozen yogurt and toppings, taking advantage of the confectionery agency afforded by the self-serve stations at Polar Bear Yogurt. The kosher, locally sourced fro-yo comes in nonfat, lowfat, sugar-free, non-dairy sorbet, and original tart varieties, with flavors that rotate on a seasonal basis but may include wild berry, Irish mint, Dutch chocolate, or red velvet cake—known for its smooth texture and use for celebrity walkways in the North Pole. Polar Bear Yogurt complements its dollops of subzero sweetness with iced coffee, Italian sodas, pies, and grilled paninis. In addition, the fro-yo emporium pays homage to the mammal from which it draws its name with technically inedible polar bear stuffed animals.
We are conveniently located in the heart of Wilsonville, Oregon. With our inviting atmosphere filled with warm and fun interior setting, we are certain our customers will always have a great experience. We offer many different flavors of yogurt with a variety of toppings to choose from.
More than 25 breads, made from fresh, natural wheat flour, fill the racks at House of Bread, ready to be toted home and eaten, or sliced for the bakery's hearty sandwiches. The stone-milled flour combines with honey, which serves as a natural sweetener, and natural ingredients to create mouth-watering loaves of challah, raspberry swirl, gluten-free rice bread, and over 20 others. A rotating schedule of breads, muffins, and scones keeps the menu as fresh as the pastries.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 13 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day lava-powered ovens warm up batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, pecan praline, and white-chocolate raspberry remain constants on the menu, and a new flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all frosted with a signature blend of cream cheese and butter.
Though architectural flourishes once called attention to their Gilded Age opulence, these days the entrance and lobby of the historic Cook’s Hotel bear the egalitarian trappings of a turn-of-the-century ice-cream parlor. These welcoming sights are just one part of Serendipity Ice Cream’s core mission. Operating as a division of Mid-Valley Rehabilitation—a nonprofit dedicated to providing employment, residential, and transportation services to adults with disabilities—the parlor gives the center’s clients the chance to get real-world work experience and independence. Here, staffers scoop 24 classic and seasonal flavors of Oregon-made ice cream into handmade waffle cones, sundaes, floats, shakes, and banana splits. Sugar-free ice cream and dairy-free sorbets attend to special diets alongside treats such as soups and made-from-scratch cookies baked fresh daily. In addition to the sky-high cones and friendly service, old-fashioned candy, glass-bottled retro sodas, and teenagers who settle their differences by dancing add to the parlor’s period feel.