The coffee drinks at Adeline's are crafted from JJ Bean coffee beans roasted that week. Customers can order decadent caramel macchiatos and cappuccinos to complement the shop's selection of freshly baked goods, including a vegan brownie. At lunchtime, carnivorous and vegetarian hankerings can be quelled with African stews and house-made jerk pork. Diners settle into a room replete with warm shades of brown, from the stained concrete floor to the painted brick walls to the plush leather couch in the corner. They can curl up with a book or fight oncoming naps with shots of espresso rather than slapping themselves in the face.
After baking cookies at the Cookies of Course storefront for 29 years, Alan Boysen recently turned to delivery as a means to supply his customers with fresh-baked treats. Despite losing their beloved retail space to a renoviction, the Cookies of Course crew now serves up more than 20 styles of cookie from their delivery Prius, ferrying everything from tubs of cookie batter to dozens of peanut butter chocolate chip treats straight to doors. A rotating menu of cookies du jour keeps customers guessing with options such as peanut butter milk chocolate and Kona cookies made with coconut, macadamias, milk chocolate chips, and ground organic coffee beans. Staff can even accommodate orders with a day's notice if placed before 8 a.m., and deliver treats for a forgotten birthday or impromptu Cookie Monster shrine.
After building a loyal fanbase at the farmers' market, Bonchaz set up its own shop in 2010, unveiling a tasty array of baked goods, savoury baguette sandwiches, and aromatic french-press coffee. Taking its name from a Mexican-French milk-bun pastry, the café outfits its signature treat in an array of decadent flavours kissed with a hint of coffee and lovingly torched to a golden-brown crust. The speedy kitchen staff rolls out the fluffy pastries alongside an ever-changing lineup of soups as well as sandwiches filled with smoked salmon, pulled pork, and smooth, creamy hummus.
From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon a frosty foundation of creamy chocolate or vanilla soft serve, which swirls idyllically into cones, cups, overturned top hats, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal a surprise filling of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Rich chocolate butter cream, Black Forest cherries, and just a dash of kirsch brandy. Separately, these ingredients might be nothing more than a gingerbread man's abandoned DIY project. But in the ovens of The Valley Bakery, they transform into a decedent sponge cake known as the Schwartzwalder Torte. Over more than half a century, the European-style bakery has fine-tuned recipes for dozens of cakes and desserts—from apple turnovers to more than 25 kinds of cookies. Birthdays and weddings give the bakers even more opportunities to exhibit their virtuosity. Atop multiple tiers of European butter cream cake, they use icing to paint murals of flowers, hearts, shamrocks, and other designs. The bakers also have a savory side, which they show off with multigrain breads and meat pies.
One million probiotic cultures per gram sounds like a lot. That's the amount of the healthful stuff you'll ingest when eating frozen yogurt made from powdered mix. But when eating fro-yo made from fresh yogurt, as it's made at Qoola Frozen Yogurt Bar, you'll be consuming as many as 700 million probiotic cultures per gram. It's an astonishing increase, one that's complemented by other conscientious methods: Qoola uses only all-natural, Canadian-sourced ingredients, blending yogurt that's certified kosher and free of fats and smooth-talking ice cream.
Qoola's low-calorie concoctions helps patrons feel better about indulging a bit at the topping bar, where they can opt for lighter scoops of fresh fruit and flax seeds, or go all-out with crumbled candy bars and chocolate chips. As committed to the health of the planet as it is to the health of its customers, Qoola uses biodegradable, compostable, and recyclable containers and utensils, and keeps its facility bright and sparkling with energy-efficient lighting and natural cleaning supplies. Qoola also proudly gives back to the community by supporting a number of charitable organizations.