Founded nearly 25 years ago on a frozen foundation of nonporous, 5-degree granite, Cold Stone Creamery has blossomed into a nationally recognized ice-cream parlor distinguished by its daily creations of sweet treats. Fruit, nuts, and candy collaborate with ice-cream flavors such as french vanilla, sweet cream, and cake batter to manifest a signature sundae or a personalized creation made to match customers' tastes and 5th-birthday-party footage. Smoothies and shakes sate sippers, and fruity sorbets, nonfat ice creams, and tangy frozen yogurt satisfy the need for healthy indulgences.
Each morning, the cooks at Mary's Cuban Kitchen & Bakery bake fresh pastries filled with ham, cheese, and guava, and grill breakfast sandwiches to serve with café con leche or freshly squeezed orange juice. Later in the day, they stack Cuban-style sandwiches with ham, cheese, and crunchy pickles. There's a different specialty on each weekday: Fridays, for example, bring a tender oxtail stew.
Did you know that Coffee loses up to 70% of its flavor and aroma just 14-21 days after it's roasted. Experience the difference of fresh, roasted to order, gourmet coffee. Not only is it fresh roasted, it is also competitively priced with retail coffee that have an unknown shelf life.
Inducing bouts of gratifying brain freeze since 2000, Ollie's Frozen Custard treats overheated pipes to nectarous invigoration with freshly crafted sundaes, milkshakes, and basins of creamy custard. On-the-move snackers can choose to stack cones and dishes with one, two, or three scoops of custard ($2.24–$3.25), and milkshakes and malts provide convenience in a cup with flavors such as chocolate, strawberry, and peanut butter ($3.49). Confectionery decorators adorn a regular sundae with the customer’s choice of toppings, including chocolate chips, blueberries, pineapple, and an optional set of throw pillows ($3.99). Spoon paladins can tame temperamental tongues with pacifying bites of a banana split ($4.49). Or experience the preferred drink of whippersnappers with a drug-store-style soda that floods mouths with sudsy carbonation to the tune of Perry Como’s greatest hits ($3.49).
The Flour Pot Bakery contains a mélange of culinary influences at what appears to be a seemingly straightforward bakery. The team uses two-thirds of the 2,200 square-foot space solely for the production of handmade french, italian, and swiss breads, Jewish challa, tahitian mousse, and of course, Florida citrus brioche. Every drop of water is filtered before its added to the unbleached, unbromated, premium flour, and the crew limits the amount of sugar in its recipes, save for decadent favorites such as éclairs and triple-layer chocolate cakes. Though the shop’s case primarily displays sweet treats, lunch and breakfast has a place in the bakery as well. Croissants and the shop’s signature bread sandwich everything from eggs and ham to turkey and tuna, which customers can enjoy within the sunny café, or take to the local farmer’s market, grocer, or misguided Mars rover.