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.
Since 1935, freshly baked goods have lined the glass cases at Glaus Bakery, beckoning passersby with glistening icing and sweet fillings. Inside the shop, steam rises off of piping-hot bread delivered straight from the oven as hands and feet clamor for chocolate-rum-and-pineapple cakes, a customer favorite. Icing-topped danishes and turnovers and classic pastries, such as éclairs and napoleons, join the tempting roster of dainties cooked up by chefs who also craft made-to-order cakes for special occasions.
You'd be remiss if you skipped over Mini's Cupcakes due to their size alone. These miniature cupcakes were created by Leslie Fiet, who, after hundreds of experimental recipes, finally hit the right balance of sweetness to win Food Network's Cupcake Wars. In the frosting and cake, she uses simple ingredients, such as cream cheese, unbleached flour, and vanilla-bean paste, rather than artificial ingredients with long, cumbersome names, such as cellulose monoglycerides or John Jacob Jingleheimer Schmidt. All cupcakes are miniature in size, so customers can get a quick sugar fix or sample several flavors guilt-free.
Each day, the staff of K's and D Bakery starts from scratch, whipping up an encyclopedic list of both sweet and savory goodies. Fresh donuts sweeten the display cases every morning, and bakers pull fresh bread from the oven several times throughout the day. Unlike a chef with only a cat-shaped cake pan, K's and D's team crafts several types of custom cakes, decorating them with toys and photos for birthdays or blanketing them with fondant for weddings.
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.
Fillings & Emulsion's chef and founder Adalberto Diaz plies his trade with well-honed expertise and years of professional experience, earning the title of Pastry Chef of the Year in 2012 from the American Culinary Federation. The skilled dessert-smith hand makes buttery loaves of brioche, creamy custards, crunchy baguettes and sourdoughs, and otherworldly French macaron cookies from fresh ingredients.