At Surf Bagel, the storefront's brothers and surfing aficionados Dave and Tom Vitella boil, season, and bake their award-winning bagels daily in a beach-themed shop. The varieties of dough-circles range from classic salt, onion, and cinnamon raisin to egg, whole-wheat everything, and seasonal flavors. Let bagels ride atop a sweet wave of strawberry and raisin-apple-cinnamon cream cheese, or send savory wheat wheels on a slip-and-slide through garlic-and-herb cream cheese. The bagel boutique also brews Green Mountain coffee, blends fruit smoothies, teaches how to grow cheeses to harvest their steaks, and serves a variety of other goodies. Surf Bagel hosts surf camps and other fundraisers.
For nearly 25 years, Notting Hill Coffee's staffers have carried burlap sacks through the café's doors. Those sacks are filled to the brim with organic, fair-trade-certified, and Rainforest Alliance green coffee beans, which Amy roasts, grinds, and brews in-house. While sipping premium coffee and other steamy or chilled beverages, nibble on made-from-scratch pastries, quiche, soups, and savory sandwiches held together with slices of freshly baked bread.
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.
We are a locally woman owned business. We pride ourselves in the fact that we use fresh local ingredients and make everything from scratch. Our secret motto is "World Domination Through Gelato" and we are realizing that dream one taste at a time!