Getting protein without it being wrapped up in a fatty meat can be a challenge for any athlete. Fortunately, the smoothie-makers at Yes, It's All Good blend their fresh fruit purees with Nature's Best Perfect Whey and Isopure proteins. These fast-acting supplements help muscles rebuild if consumed after a workout, decreasing soreness and general recovery time. Staffers mix them into drinks with flavors such as banana split, and orange dreamsicle. They even concoct one called the muscle martini, a combination of vanilla flavor, supplements, and 12 ounces of skim milk that James Bond drinks when his mission is to detain The Hulk.
Each morning at Fazenda Coffee Roasters Cafe, coffee specialists roast batches of fair-trade coffee beans from growers in Africa and Latin America. The aromas blend with fresh-baked breads and pastries, filling the sun-flooded café from its hardwood floors to its brick walls to its secret underground laboratory. Featured art pieces hang throughout the café, overlooking breakfast dishes, salads, and sandwiches from the full menu. Every Sunday afternoon, live musicians play, providing diners with engaging string-instrument sounds.
Judy Rosenberg didn’t set out to be an award-winning chef or an NPR-lauded cookbook author. The owner of Rosie’s Bakery found her calling in 1974 after attending art school and gobbling desserts at some of New York’s finest bakeries, becoming inspired to forge her own batch of sweets. When the staff of a local cheesecake shop got hooked on her homemade cookies, she knew she’d found a recipe for success. Since then, she’s expanded her culinary repertoire to include fudge-nut brownies, bavarian-cream fruit tarts, and more than 14 types of muffins and scones.
Each recipe teems with real, old-fashioned ingredients, such as butter, cream, sugar, and edible monocles. Cakes come in circular layers and rectangular sheets, boasting flavors such as carrot and mocha. Filled with snickerdoodles and chocolate-chip rounds, the cookie lineup conjures more childhood memories than a psychiatrist who rides to work in an ice-cream truck.
For more than 20 years, Angora Ice has served up healthy, low fat frozen treats. Dig into signature frozen yogurt combos such as pumpkin pie, pina colada, or chunky monkey—a blend of chocolate yogurt, peanut butter, banana, butterfingers, and gorilla tears. Smoothies are crafted from organic fruit juices and fresh fruit, with a sorbet or yogurt base. Lavazza brand coffee and a selection of fresh baked goods round out the ice cream parlor’s menu.
Jenn and Donny have long accepted their elitist take on coffee. As college students and self-professed coffee snobs who both worked in the food industry, they bemoaned a lack of sophisticated brews and attentive service, finally deciding that innovation would be the best form of protest. They dreamt up their own café where the beans would be freshly micro-roasted, the cocoa would incorporate three types of chocolate, and every drink would be handmade by the same person who took your order. The resulting venue, Coffee Break Cafe, lined its menu with libations of all temperatures and caffeinated creeds.
The café's house blend hails from locales such as Sumatra, Colombia, Africa, and South America and is shipped from specialty roasters who prep the beans in small batches. Jenn and Donny's commitment to coffee quality is matched by their enthusiasm for the natural world—they stock organic and fair-trade options, as well as dairy products from a hormone-free farm. Though they stand by meticulous barista techniques, they are hardly sugar-shunning purists. They readily infuse hot and frozen drinks with dessert flavors, ranging from red velvet cupcake to cinnamon bun, crafting a far superior breakfast sweet than grapefruit pie. Bagels and pastries, delivered daily by neighborhood bakeries, balance out refreshing sips. The morning hotspot's communal spirit is reflected in hanging pictures by local artists, live music, and complimentary story readings for kids.
A decade ago, Chuck Silverston was walking the streets of Paris when he happened upon a street vendor whipping up crepes. After tasting the quintessential Parisian treat, he returned to the states and promptly opened Paris Creperie. Inside the cozy caf?, the kitchen churns out crepes brimming with savory ingredients such as brie and apples or sweet fillings such as graham cracker and cinnamon, as well as smoothies and coffee. Nutella is a mainstay on the menu, making its way into dessert crepes as well as into drinks such as hot chocolate and lattes. In the spirit of Chuck?s original street-vendor encounter, Paris Creperie also unleashes its food truck?la Tour Eiffel?among the hungry denizens of greater Boston, feeding passersby with breakfast and dinner crepes all day.