Fresh, high-quality ingredients are the keys to Yogurtology's appeal, allowing guests to indulge in dessert while doing good for their bodies. In addition to diligently preparing fruit toppings daily, the staff members hand-cut each hunk of candy bar, creating delectably bite-size pieces that can be scattered over yogurt along with gummy candies, flakes of coconut, and more than 60 other garnishes, many of which are gluten-free and are carefully kept from commingling with the other ingredients. The resident "yogurtologists" also apply their attention to detail to the shop's atmosphere, replenishing and cleaning up the toppings bar throughout the day, helping to maintain a crisp, neat vibe.
Of course, toppings are only half the story. The stars at Yogurtology are the frozen yogurts, which range from classics to inventive flavors like pomegranate raspberry, Tart Nouveau, and award-winning Oatmeal Cookie. The self-serve machines offer up two no-sugar-added and two dairy-free options daily in order to accommodate dietary restrictions, and the shop shows respect to man's best friend by carrying cups of organic "doggie" yogurt.
Although Barista Cafe has been making headlines with its scantily clad servers—women dressed in bikini-like ensembles—the menu's fresh, healthful cuisine remains the backbone of the business. Instead of frying or dipping ingredients in a natural lake of frosting, the café’s cooks fold them into nutritious meals at breakfast, lunch, and dinner. The Jump Start, a smorgasbord of eggs, ham, bacon, green chilies, pepper jack cheese, and salsa, gets mornings underway when paired with a steaming cup of coffee. For later meals, efficient service and to-go options ensure ample time to devour salads, sandwiches, and wraps, such as the Hawaiian Tropic, which is stuffed with grilled chicken, pineapple, and a housemade soy-dijon sauce.
After making a few pilgrimages to frozen-yogurt shops across the country, the founders of Yogurtopia came up with their own recipe for success. They only wanted to use high-quality frozen yogurt and toppings that emphasized both good taste and health.
Now, the shop?s creamy frozen treats swirl from self-serve machines in more than 90 flavors, such as nonfat swiss chocolate, low-fat cookies 'n' cream, and no-sugar-added wild strawberry. A bountiful toppings bar cascades fresh fruit, nuts, and candy options such as rainbow sprinkles, gummy bears, and Butterfingers on top of the frosty swirls.
Made from scratch, Lox Stock & Bagel's 28 fresh-baked bagels range from cheddar jalapeño and pumpernickel to cinnamon raisin and chocolate chip. For nearly 20 years, the eatery’s team has been pulling them out of the oven, topping them with whipped cream cheese, and stacking them with grilled chicken breast, Nova lox, and other sandwich meats. Their catering services can fuel special events with sprawling bagel spreads, and their gift baskets make a great way to surprise a friend, especially if you deliver one at night with a foghorn.
From its humble beginnings in Kankakee, Illinois, in 1938, Dairy Queen has grown from a delicious experiment in soft-serve ice cream to a household name with more than 5,900 restaurants around the world. The shop's signature frozen delights are built upon a frosty foundation of creamy chocolate or vanilla soft serve, which swirls idyllically into cones, cups, overturned top hats, sundaes, Peanut Buster parfaits, and the chain's iconic Blizzard treats, blended with crumbled candy and other mix-ins. Ice-cream cakes cleverly conceal a surprise filling of fudge and chocolate crunch between layers of vanilla and chocolate ice cream, providing sweet, sliceable sustenance for birthday parties and other special occasions.
Fruit rules the roost on the other side of the slushy emporium, where Orange Julius blends its signature frothy drinks crafted from fruit juice, ice, and a "magic” powdered sweetener that explains why they disappear from most customers’ cups minutes after the first delicious sip. Real fruit purée forms the basis for the shop's smoothies, which also come in diet-friendly light versions that boast 150 calories or fewer.
When they emerge from the La Dolce Pesca kitchen, the wedding cakes, cupcakes, and cookies are almost too pretty to eat. This makes sense, as the bakery's seasoned pastry chefs handle their culinary creations as though they were works of art, decorating them with elegant fondant flowers, dazzling swirls, and whimsical patterns. Their gorgeous baked goods have made appearances at many a wedding, baby shower, and bar mitzvah, as well as in the glossy pages of Arizona Foothills and Arizona Bride Magazine.
The chefs customize cakes and pastries to order, taking time to meet with the customers beforehand to discuss preferences and administer tastings. They invite clients to choose from a variety of cake flavors, fillings, and frostings, or to choose from a selection of gourmet layer cakes, such as the German chocolate with coconut pecan frosting or the lemon mousse with candied lemon zest. The chefs can also tailor cakes to accommodate clients with wide variety of unique dietary concerns, such a birthday boy with a gluten allergy or a groom who turns into a frog whenever he eats a pecan.