Stepping into The Sweet Tooth Fairy shop is like walking into another era: round tables and high-backed chairs surround an old-fashioned soda fountain, and oldies music plays softly nearby. Pale-blue walls and white crown molding stand behind a glass case full of sweet treats, which are baked daily and earned proprietor Megan Faulkner Brown two appearances on The Rachael Ray Show—one when she was still baking in her basement kitchen, and the next three years later, when her business had grown to nine locations.
Megan uses the "most ordinary" ingredients to whip up her extraordinary pastries, which include chocolate-chip and iced oatmeal cookies, brownies, lemon bars, and a variety of cupcakes and full-grown cakes. Signature cakebites don coats of chocolate or white chocolate flecked with sprinkles. Flavors of baked goods rotate monthly, with some favorites available on a daily basis. Gluten-free options are available, as are frosting shots designed to save time usually spent licking every drop of frosting off the top of a full-size cake.
At age 13, Jean-Jacques Grossi discovered his passion for baking. He traveled through France, apprenticing and working at renowned bakeries and restaurants, before making his home in Salt Lake City, where he spent the next 20 years delighting residents with breads, pastries, and café-style dishes. Now the executive chef of Gourmandise, Jean-Jacques serves seasonal sandwiches, expertly crafted pastries, and hearty breakfasts, all made from scratch. A covered patio welcomes diners to feast alfresco in the warmer months, and an open WiFi network encourages guests to immediately blog about the menu's font.
Walking into Juicy Berry, customers might be struck by one particular design element?hundreds of bare bulbs hang from the ceiling, effectively turning the restaurant into one large minimalist chandelier. In the bulbs' ethereal purple glow, visitors pick from a rotating selection of yogurt flavors, from wild berry to white-chocolate mousse. Each yogurt dollop comes with a choice of toppings, such as cookie crumbles and kiwi chunks, which complete the personalized sundae.
Elizabeth's English Bakery crafts subtly sweet scones, iced cookies, and tarts, all the same treats that entrance the British Isles. They also make homemade savory fare, as well as items customers can take and bake at home. While serving both takeaway and catering orders, customers can also relax with a hot cuppa and enjoy a scone in the bakery.
Since 1997, experienced baker and German national Markus Vosen has vended an assortment of fresh baked goods free of artificial flavors and preservatives from his authentic German bakery. Slices of Italian rustique ($2.45), rye ($3.25), or french baguette ($2.50) can be dipped in oil and vinegar or be covered with fancy fromages. Diners can also delight in sampling Vosen’s foreign-sounding sweets, such as bienenstich, a cake with honeyed almonds ($3.25), mohnstriezel, a poppyseed pastry ($6), and cheesecake, a cheese-based cake ($3.25). Vosen’s also proffers alluring loaves of bread baked daily, including seven-grain ($6.50), sunflower ($5), and more, ideal for bearing breakfast marmalades or carrying around as an accessory in a chic brown paper bag.
Mrs. Fields' sugary delectables have lifted the spirits of mall shoppers and fortified dessert-deprived food courts for more than 30 years. The baroness of baked goods has since expanded her confectionary kingdom to the online realm, selling carefully crafted gift packages filled with cookies from her secret cyber-bakery. Choose from dozens of Valentine's gift sets, such as a dozen long-stemmed cookie roses ($49.99) and a sweet-tooth tingling three hearts Valentine cookie cake ($34.99). The For My Sweetheart Box comes with 60 bite-sized cookies, two frosted heart-shaped cookies, and 2.5 ounces of salt water taffy ($42.99), which you can save for special occasions or just cram into your mouth while trying to whistle Tchaikovsky's 1812 Overture. A fresh-baked box of cookies will put a chocolate-covered smile on your sweetheart's face and make up for last year's barely edible diamond ring.