Jenny Caso won't just pile any fruit atop her freshly baked waffles. At Fruity Waffles, she only uses 100% natural fruits free of artificial flavors and added sugar or preservatives. The diced fruits sweeten waffles alongside ingredients such as Nutella and ice cream, and pepperoni and marinara sauce add a savory flavor to the pizza waffle. When she's not using them as waffle toppings, Jenny assembles fruits into other tasty treats, such as juice, fruit salads, and smoothies. A love of fruit even extends to Fruity Waffles' outdoor seating, where each tabletop is painted like the inside of a watermelon.
Delish New York Bakery, deemed the wellspring of Orlando’s best cupcakes by City’s Best, infuses desserts with East Coast flair and bakes them in-house daily. Touch tongues to familiar vanilla and chocolate cupcakes, fill a picnic basket with the buttermilk spice rendition, or put a red-velvet cupcake in a terra cotta pot and water it twice a week. The remaining flavors in the sampler include marble, lemon, cappuccino, New Yorker in paradise, chocolate peanut butter, chocolate coconut, raspberry-filled, and cookies and cream.
Gwen Willhite founded Cookies by Design in 1983, when an unsatisfying brainstorming session about gift ideas led her to ponder one question: why should flowers and sweets remain separate? Her solution was to design the cookie bouquet, where custom, hand-decorated cookies are displayed on sticks and arranged like flowers in gift baskets. Her invention quickly became a popular gift among locals, particularly those allergic to real blooms or too bashful to look at naked cookies.
Twenty-five years later, there are more than 200 Cookies by Design locations across the country. Each shop's team of bakers creates cookie baskets with a degree of care that matches Willhite's original vision, decorating and arranging sweet shapes for birthdays, holidays, and any other special occasion.
Displays of delectable delights strut their sugary stuff behind the glass encasements at Kilwin's, where handcrafted treats tempt taste buds with fresh ingredients and a variety of flavors. The confectionary craftsmen coax reclusive sweet teeth from their enamel shells with crisp apples coated and preserved on-site or sliced servings of turtle fudge swirled with pecans and homemade caramel. Traditionalists can tantalize their tongues with the classic chocolate fudge and cut corners during jelly droughts by building creamy peanut-butter-and-fudge sandwiches. And, since fudge doesn't melt, 1-pound slabs make excellent gifts for sauna-hopping houseguests or first dates with shy charcoal grills. Call ahead for availability.
At Cake in the City, four sisters and their mom combine a passion for baking and years of experience to craft delicious sweet treats. Using recipes that date back to their youth, the ladies craft yummy desserts including gourmet cookies, apple pie, cheesecake, and Alpha bars—a blondie-esque blend of brownie and chocolate-chip flavors that the girls’ mom used to mail to them at summer camp. They also specialize in 45 different rotating cake flavors, which they mold into luscious cake pops, full-size cakes, or cupcakes in flavors such as carrot, red velvet, key lime, and banana butterscotch.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers’ exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location’s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.