The aromas of warming butter and sugar have called to mind the Heitzman legacy since 1891, when Jacob Heitzman baked and iced his first cake. It didn't take long for his airy desserts to build a fan base, one that grew each time the bakery added to the menu with new items, such as butter kuchen and strawberry whipped-cream cake.
Today, a full-scale deli joins the original baked goods at the Heitzman Traditional Bakery and Deli. On the sweet side of the shop, spice cakes burst with raisins, pecans, and fresh jam, protected from poking fingers by a caramel coating. Fresh-made pies, signature butter kuchens, and loaf cakes teem with fruits and nuts, and specialty cakes come in classic variations such as german chocolate and red velvet. The deli satisfies savory teeth with kettle-boiled bagels from Dooley's Bagels, as well as a selection of fresh soups and sandwiches. Salads bring together morsels of chicken, tuna, and fruit cut by hand, and catering trays carry turkey and ham dinners, box lunches, and casseroles to family meetings and business sing-alongs.
While training at New York City?s French Culinary Institute, pastry chef Claudia DeLatorre learned that making incredible desserts often involves many steps but rarely many preservatives. At her bakery, Cake Flour, creations range from simple savories such as egg biscuits and roasted vegetable sandwiches to fancy, French-inspired sweets such as macarons, tarts and opera cakes. Creations are free of trans fats, preservatives, and always culled from the finest regional and global ingredients.
Determined to serve the most memorable baked goods her customers have ever tasted, Claudia and her team craft each goodie from scratch, kneading the bread dough and mixing rich ganache to glaze a flourless chocolate cake that?s been featured on the Food Network. In addition to building individual confections for Cake Flour?s bakery case, Claudia designs custom wedding cakes and tailors treats to the needs of vegan and gluten-free diners.
Armed with just a single, generations-old cookie recipe, Great American Cookies opened its first store in 1977, and the rest is history. Today, the franchise boasts locations in malls across the country and nabbed a coveted spot on Entrepreneur magazine’s 2012 list of Top 500 Franchises in the baked-goods category. The shop’s reputation grew, and so did its menu as chefs churned out a mouthwatering roster of gourmet-cookie recipes, each created and carefully tested in Atlanta. The tempting options now include snickerdoodle, peanut butter with M&M’s, and chewy pecan supreme, as well as freshly baked fudge and cheesecake brownies and cookie sandwiches stuffed with frosting. The real showstoppers, however, are the giant chocolate-chip cookie cakes, which can be customized with sweet, celebratory messages or shopping lists penned in colorful icing.
A mere scone's throw from the boutiques, art galleries, and upscale restaurants of Frankfort Avenue, Nancy Haner Grantz lures diners with aromas of Columbia River Coffees and fresh-baked muffins. Inside her shop, more than 13 bagel varieties—including spinach feta and rosemary parmesan—join forces with unique cream cheeses of jalapeño and honey walnut. Flavorful sandwiches and whole-wheat wraps complement Nancy's homemade soups, which are served hot during the winter season, chilled during summer months, and frozen during Ice Ages.
Caramanda's skilled bakers can whip up freshly baked cupcakes in maple pecan and caramel banana cream or sumptuous butterscotch and peanut butter chunk cookies for carryout. The bakery also employs skilled 3D cake-makers, who can morph fondant into a dragon for a birthday, or create a pair of wearable cake gloves for an upcoming boxing match.
The Crescent Hill ice cream stand and hotdogerie serves up 12 flavorful frank creations, offered with a choice of a kosher, Kowalski, vegetarian, or vegan rod-shaped bun filler. Stop in for a junk yard dog ($3.25) after a long day at the cricket grounds, and savor the sauerkraut- and swiss-covered creation while children scream for the Tijuana dog ($3.75), smothered in guacamole, bacon, and tomatoes. All the gourmet dogs are presented on a choice of white or wheat bun and are adorned with tasty toppings. Match your double dose of savory with a Conez sweet: ice cream is available in kiddie ($1.00), half ($1.95), single ($2.65), and double scoops ($3.85). Generously heaped into a cup, bowl, or cone (add $1.05 for bowls and waffle cones), this frozen superhero springs into action, satisfying sweet cravings and melting all over the tongues of injustice. For dessert elitists, Conez offers further-evolved sugary selections, such as the Sundae's Best, with vanilla ice cream, Ghirardelli chocolate sauce, caramel sauce, walnuts, whipped cream, and a cherry all atop a Ghirardelli brownie ($6.25).