Coffee. Pomegranate raspberry. Sea-salt caramel pretzel. When customers pull one of the silver levers protruding from Yummy Yogurt’s citrus-hued walls, frozen yogurt in these and other flavors pours down, filling their cups. With a flavor for seemingly everyone, the self-serve frozen-yogurt shop carries a rotating array of 24 yogurts every week, including dairy-free, sugar-free, low-fat, and fat-free varieties. Visitors can crown their yogurt with their choice of 50 toppings, then eat their concoction in the eatery’s spherical, egg-like chairs.
Mara's Cafe & Bakery began as a humble mom-and-pop operation in 1984, the shared vision of Mara Magley and her husband, Glenn. Mara developed many of the café's proprietary dessert recipes, which are rooted in family traditions and feature fresh ingredients such as pure bourbon vanilla and Philadelphia cream cheese. Glenn, on the other hand, set about creating a signature line of coffee products. A java aficionado, Glenn chose state-of-the-art equipment—Fresh Roast Systems technology—to roast blends and single-origin beans from Ethiopia, Tanzania, and Guatemala. The advanced machine elicits the optimal flavor from each batch of beans by allowing baristas to adjust the roasting time, temperature, and volume of the "It's Time for the Percolator" remix playing in the background.
In 2004, sons Ian and Devan joined the family business and helped expand the menu to include items such as sandwiches, salads, and wraps. The team's hard work and commitment to quality ingredients has earned the restaurant numerous awards: in 2012 alone, it was named the Best Coffee Shop in Morris/Essex Health & Life magazine's Readers' Choice Awards, one of the Best Coffeehouses in New Jersey by readers of New Jersey Monthly magazine, and one of the Best Bakeries in the Daily Record's Best of Morris County Readers’ Choice Awards.
Since 1848, Applegate Farm has existed under many guises, but its purpose has always remained the same: to provide fresh dairy products for local families. Originally home to the Sitger family and their golden guernsey milk, the farm has changed hands several times since the late 1800s and survived through the Civil War, both World Wars, and all six Star Wars. It experimented with its first ice-cream cone in the late 1920s under the guidance of owner Julian Tinkham, who also had the good foresight to preserve the farm's historic structures so that future generations could visit the 19th-century farmhouse that once helped slaves to freedom or count the number of tiles in an authentic 1919 tile silo—one of only three built in the state.
Since then, the farm has expanded and operates under the current leadership of the Street family, who hold themselves to the same dedication to quality that has sustained the dairy for more than 164 years. The range of ice-cream flavors changes seasonally but usually includes at least 63 distinctive varieties ranging from orange pineapple and toasted almond to vanilla peanut butter and Graham Central Station—which won top prize at the New Jersey State Ice Cream Festival. No-sugar-added and dairy-free treats can also be found in scoopable form, along with ice-cream cakes, ice-cream pies, ice-cream sandwich breads, and other things that are best when sliced.
Within its dozens of locations across the country, YoFresh Yogurt Cafe offers all-natural frozen yogurt and a range of toppings including sprinkles, fruits, and other treats. Their health-friendly yogurt is packed with probiotics that promote digestive health, and is low in fat and free from cholesterol. Pretzel or cookie cones embrace yogurts in flavors such as carrot cake, peppermint, and peach, many of which are gluten-free, and all of which are made without artificial sweeteners. Scores of toppings crown each cone, including coconut, blackberries, peanut butter cups, and Cocoa Puffs.
Realizing the neighborhood was already buzzing with great restaurants and a nearby community theater, owner Jun Yoon knew the only way to improve on it was to add a memorable dessert destination to the equation. With his desire to be part of an enlivened community, he opened his café’s doors to serve frozen yogurt, cakes, truffles, and organic, fair-trade Counter Culture coffee. Within the 26-seat sweets shop, Jun doles out dollops of the Italian ice-cream treat called tartufo, as well as belgian waffles, crepes, salads, and sandwiches. He specifically designed the menu to make it an ideal spot for stopping in before the theater, after dinner, during lunch, or on the way to a castle storming. Jun also welcomes the community to his friendly confines for parties and private events.
Holidays, anniversaries, graduations, birthdays—name an occasion, and chances are, David’s Cookies has a treat to match. By the mid 1980s, David’s Cookies had become an international presence, with more than 250 shops around the world doling out fresh batches of cookies, brownies, cheesecakes, and other baked goods. Instead of promoting a chocolate chip cookie to the United Nations, the company maintains that global reach via the web, where visitors can browse David’s vast inventory by the types of treats they want or the type of occasion they’re celebrating.