Mojo Frozen Yogurt's decor plays to the colorful nature of its fruit toppings, from the paper lamps that hang above the main counter to the undulating waves of color that run along its back wall. Once you've gotten an eyeful, cups at the curved row of self-serve machines beg to be filled with frozen yogurt, stealling attention from attendants who hand-scoop ice cream sundaes and banana splits. The shop even creates custom ice cream cakes and cheesecakes that help send congratulations. There are goodies here for people with dietary restrictions too, as the shop fills out its menu with sugar-free frozen yogurts, dairy-free sorbets, and calorie-free empty cups.
With more than 845 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as Peach Perfection and Strawberry Whirl to more indulgent creamy treats, including Peanut Butter Moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate. The lunch hour presents toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
In addition to providing healthy eats to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative fights childhood obesity while encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
For Khadijah Frederick, choosing a name for her confectionary business was a no-brainer. Wah-Wah's Cakes?pronounced "whoa-whoa"?was named after her mother, Carolyn "Mommy Wah-Wah" Frederick, who taught her how to bake and decorate cakes.
Khadijah came back to baking later in her life, using it as a creative outlet from her 9-to-5 job. She eventually decided to go full time, making custom cakes, cupcakes, and cookies and using a variety of flavors, including yellow cake, bananas foster, chocolate lava, and gluten-free chocolate and vanilla options. Her past work includes an Elmo birthday cake and a Mother's Day bouquet of cupcakes made to look like roses. She also crafts cakes that look like other foods, such as hot dogs or pizza, to send taste buds into existential crises.
Wah-Wah's Cakes is not a retail bakery. It is a custom cake and cupcake studio operating out of a private kitchen. They do not have products for retail sales, each order is custom made.
As good as Crepes & Delices is, it could secretly have a portal straight to Paris. This creperie prepares authentic sweet and savory crepes that taste like they just arrived from France. Instead of that laws-of-physics-bending journey, the creperie?s chef whip them up in an open kitchen the second they are ordered, delivering fresh, thin crepes topped with seasonal flavors. Savory crepes comes with toppings such as gorgonzola, ham, chicken, goat cheese, and smoked salmon. After you dig through each of the crepe?s delicate flavors, turn to the sweet side of the menu, where you?ll find everything from salted caramel and Nutella to strawberries and white chocolate. Everything can be washed down with cups of espresso, Nutella mocha cafe, and white hot chocolate. ?
When Marla D'Urso decided to open a bakery, she knew who she wanted to work with: two of her former classmates from the Institute of Culinary Education. Kiyomi Toda-Burke and Sandra Palmer joined her at her Chelsea storefront, combining their baking and pastry skills like the rings of the Planeteers to summon everything from biscotti and dark-chocolate brownies to cookies and inside-out s'mores. Perhaps more surprising, even, are their signature items: spongy, handcrafted marshmallows naturally flavored with a dash of vanilla, raspberry, or mango. These have been recognized by the local media as well as O, The Oprah Magazine, The Today Show, and Good Morning America. Marshmallow flavors are not limited to just the three signature zings but also include other options such as rosemary chocolate and cinnamon.
Befitting their surroundings in the heart of The Plaza Food Hall, the pastry mavens ensure that their creations catch the eye as well as the appetite. Blooming flowers, intricate bows, and geometric shapes adorn small squares of layered almond cake, which accessorize nicely with a damask-patterned apron or the metallic gleam of a candy dish.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers' market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-size nuggets, or using it to build historically accurate Austrian villages. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex?s Lemonade Stand Foundation, which raises funds to fight childhood cancer. They also reach out to the community through fundraising opportunities.