City News caters to stogie-savvy shoppers with its well-stocked humidor, filled with a wide selection of cigars from a variety of brands. Patrons looking for sturdy materials can build a smokeable bunker out of Brick House Robusto cigars ($6.50), and imported Lochem ($12.50) lip logs, hand-rolled by master cigar-makers in Nicaragua, please choosy palettes. Puff on selections from Davidoff Marrakech ($18.50) and the Avo Heritage series ($9.50), or pair a bold Ashton VSG ($17.50) with a special brandy or a very special Brandy single.
With the help of her grandmother, My Dream Cupcake's founder Julie L. learned to bake mouthwatering cupcakes at age 6. She discovered a natural passion for baking, and over the years, family and friends gushed with praise for her handheld treats. Since 2010, she's shared her gift with the public, crafting made-to-order cupcakes using quality chocolates, vanilla bean, and farm-fresh eggs. She eschews shortenings, oils, and prepackaged mixes, which ensures her desserts are free of trans fats and preservatives. In addition to their decadent taste, many of her desserts look almost too appealing to eat, such as her ornate children's birthday cakes and the cupcakes she frosts to look like hydrangeas and roses.
Stillanos Pikos has gone from watching stock prices fall on Wall Street to watching cakes rise in the ovens at Fusion Bakery & Patisserie. The bakery owner—who is originally from the Greek island of Rhodes—found his original career in finance to be less than fulfilling. After resisting the urge to follow in the footsteps of his family's food business, Pikos decided to enroll in the Connecticut Culinary School. He worked at an exclusive hotel restaurant before assisting friends with their bakeries, which gave rise to the development of Fusion Bakery & Patisserie. Jeff Mill of The Middletown Press notes that the name represents "a combination of European and American desserts,” and that the establishment "is a throwback to a time not so long ago when every town had a bakery, and often more than one."
Pikos and fellow pastry chef Jen McGuinness bake cinnamon rolls, brownies, danishes, baklava, and scones from scratch every morning. They prepare decadent wedding and specialty cakes, including The Very Best Carrot Cake with cream-cheese frosting and optional nuts. As reported by Cassandra Day of Middletown Patch, the bakery ran a "Where's Ginger?" holiday promotion in which patrons guessed the location of a gingerbread man shown in photos around town to win a free pound of cookies and a year of icing-based vinyl siding repairs.
Our master-bakers blend over 60 years of tradition into every hand-made tin & tray. The result? Old-fashioned taste that you only find in cookies baked from scratch. Celebrations, corporate gifts, care packages, old-world butter cookies are perfect for the occasion.
DeCiantis Ice Cream's scoopers dole out helpings of more than 40 flavors of ice cream mixed on-site & appease appetites with a menu of baked goods, sandwiches, and pizza. Sucrose-seeking customers can pile cones, cups, or elegant vases with ice-cream flavors including toasted-walnut fudge, blueberry cheesecake, and orange pineapple ($2.50–$4.35), or dress sundaes ($4.35 for a small, $4.90 for a large) in silky hot-fudge or caramel sashes. To remain in the judgmental food pyramid's good graces, diners can opt for sugar-free ice cream ($2.95–$4.90)—including maple walnut, coffee, and lemon—or soft-serve ice cream ($2.70–$3.50), which graces bellies in delectable 95 percent fat-free varieties. Diners pining for savory satisfaction can sink fangs into slices of Boar's Head meat sandwiches, such as the roast beef ($5.75) or pastrami ($5.75), or enchant taste buds with the mediterranean pizza's ($4.75) seductive Greek accent.