The warm aroma of freshly baked waffle cones envelops every nook and cranny of Marble Slab Creamery, revving up guests' senses with the promise of impending decadence. As the hand-rolled cones tan in their ovens, the store's staff bustles about the premises whipping up fresh batches of super-premium ice cream in the onsite creamery and helping patrons select a flavour from a list of more than 50 options. This chef-driven dedication to gourmet ice cream began in 1983 with the company's founding in Houston, Texas, when two French chefs were enlisted to create a recipe for Marble Slab Creamery's signature sweet-cream ice cream. Today, staffers utilize the frozen-slab technique of ice-cream architecture, scooping each customer's choice of ice cream and mixins onto a chilled marble slab to mix the separate elements into one customized mélange.
Though specializing in cone-based ice-cream treats, Marble Slab Creamery also offers other scream-worthy confections including cakes, shakes, and ice cream cupcakes. Catering is available at many locations.
Named for a legendary cryptid creature said to wander the slopes of the Himalayas, Yeti Yogurt serves up snowy bowls of frozen yogurt in a range of fruity and indulgent flavors. Each item is priced based on weight. Creamy dollops of yogurt range in flavor from the tartness of Greek lemon and raspberry to the earthy hominess of oatmeal cookie or salted caramel pretzel. Non-dairy sorbets deliver a refreshing icy burst of fruity taste, while no sugar added selections help patrons enjoy dessert without extra sucrose. A colorful array of 60 toppings wait to perch themselves on the frozen peaks of yogurt, with bins full of chocolate candies, nuts, espresso beans, and fresh-cut fruit.
The chocolatiers at Choco Tasting Club spread knowledge and passion for gourmet treats with tastings, workshops, and club activities. Guests learn to differentiate chocolates by their origins and flavours, sampling award-winning varieties from around the world in the company of fellow chocolate aficionados.
Blackbird Bakery's European-style shop crafts its bread-based wares and drinks from fresh, natural components, sourcing its ingredients from local growers whenever possible. The bakery's two expert chef owners craft an ever-changing menu of sweetly dispositioned cakes and pastries—including some imbued with local Schramm vodka—as well as savoury pies, rolls, and sandwiches. Pad stomachs against even the sharpest cheeses with whole-wheat sourdough or organic potato bread ($5 each), formed from local Across the Creek potatoes picked at the peak of an identity crisis. Danishes stuffed with Tahitian-vanilla cream and fresh berries ($3) flip a coin for palate dominance against almond croissants filled with cream and topped with toasted almonds ($3). Customers propel food rafts to their port of call with mochas made from Pemberton Valley Coffee Co. beans ($3.50) or with a wide selection of Namasthé teas ($2).