Bishop's Orchards was established in 1871, when the first of six Bishop generations began filling shoreline bellies with fresh-from-the-farm fruits and vegetables. Today, having withstood 140 years worth of technology changes and weather disasters, the orchard continues to thrive, currently growing crops on more than 320 total acres—313 of which are family-owned. In 2005, the orchard stretched its homegrown empire into potable territories with the birth of a winery, which produces more than 15 wines using the farm's fruit. Not to be outdone, the orchard's market is still a year-round source for fresh produce more than a century after it sprouted into a humble roadside stand from a single appleseed.
Ever since Liberato and Guiseppina Dell’Amura opened their small Wooster Street bakery in New Haven’s Little Italy in 1922, the business has stayed in the family. Son and daughter Fortunato and Mae—followed by granddaughters Jo-Ann, Dolores, Marie, and Leona and great grandson Salvatore—have all taken on the family tradition of baking cookies, biscotti, and traditional Italian pastries daily.
In-store cases and trays are filled with traditional pastries such as cannoli, bigne donuts, and éclairs. The team can also wrap, box, and ship assortments of 24 types of Italian cookies and nine flavors of biscotti, as well as treats such as chocolate-dipped caramel apples, pretzels, and marshmallow pops. The team also hand-decorates sugar cookies in shapes such as shirts, shoes, and crowns in case an emperor is celebrating the first time he wore clothes.
Rita’s Italian Ice has won over many customers with its gelati, a top-selling treat that sandwiches a layer of italian ice between two layers of frozen custard. Infused with fresh fruit, the shop’s ices evoke Italian desserts much more pleasantly than pasta drizzled in hot fudge, and silky frozen custards and cream slide effortlessly down throats. Blendinis commingle frozen custard with chunky mix-ins for a hearty summer snack, and Mistos combine italian ice and custard in drink form. The shop not only supports cooling patrons down during heat waves but also supports other causes, such as the American Cancer Society’s Relay for Life, for which it hosts frequent fundraisers.
For nearly half a century, Eddy's Bake Shop's bakers have kept pantries stocked with savory breads and sweet pastries, donuts, and cupcakes, and wedding banquet tables laden with multi-tiered cakes. Expert bakers whip up loaves of their well-loved rye bread fresh each day, and craft cookies from traditional Old-World recipes.
Sunlight filters through white lace curtains into Tea with Tracy's tearoom, casting delicate shadows across wooden tables, straight-backed dining chairs, and three-tiered serving plates stocked with sandwiches and sweets. This Victorian elegance befits Tracy's location in the center of Seymour's historic antiques district, and a menu that steeps more than 100 different flavors of tea, including English breakfast, white peach, and hot cinnamon spice from Harney & Sons Fine Teas.
To accompany whistling kettles, cooks also bake sweets such as scones, banana bread, and Swedish brownies, or fill crust-less tea sandwiches with curried egg salad, English cucumbers, and mint-infused cream cheese. In addition to its refined finger foods, the shop also prepares visitors to host their own gatherings by selling elegant china alongside tins of aromatic tea.
Darlene Delaney and Sue Bisesi are best friends and cousins who also describe themselves as the Lucy and Ethel of the cupcake industry. That's because they each bring a special skill set to SuzieCakes, the bakery they opened together after months of planning from opposite coasts. Darlene pilots the business side of the operation and researches new products, and Sue expertly mixes the batter and buttercream frosting for the shop’s signature cakes and cupcakes. Today, the team is united in their “neighborhood boutique cupcakery,” where customers can peruse a menu of nearly 100 flavors with deliciously creative twists. Examples include a chinese-five-spice cake with brown-butter frosting, and the Balsamic Blast, a cake that melds sweet strawberries and strawberry-balsamic buttercream with the gentle bite of a balsamic-reduction glaze. Cake pops, whoopee pies, and buttercream truffles are also ideal for commemorating special occasions, and frosting shots deliver sweet buttercream pick-me-ups perfect after hard days spent stealing John Wayne’s footprints.