The staff at Orange Leaf Frozen Yogurt rejects the oft-touted claim that Americans don?t care about nutrition. The problem, they say, has more to do with selection than anything else; most low-calorie sweets don?t hold a candle to a fudge brownie or a warm slice of apple pie. They kept this in mind when crafting their frozen-yogurt recipes, working tireless to develop a healthy?and equally delicious?alternative to the dessert status quo by turning to decadent confections and just-picked fruits for inspiration.
Their experiments thus far have yielded more than 60 frozen yogurt flavors, which take turns pumping through the self-serve machines that line their colorful shop?s wall. Before taking a seat in a bright orange chair, guests fill their dishes with cool, low-fat swirls of chocolate cheesecake, strawberry banana, and a classic tart that bites as pleasantly as a teething kitten. Juicy pears, crunchy granola, and gooey chocolate sauce headline a smorgasbord of at least 30 toppings ready to scooped or poured into cups before their final weigh-in.
Chef Michelle Stalling studied the culinary arts at the University of Houston, but her education began way before college. Hailing from a long line of bakers and chefs, Chef Michelle practically has frosting running through her veins and cake batter dripping like sap out of her family tree. At All About Cakes, she harnesses her experience and inherited passion for pastries to create sweet, decadent, and beautiful customized treats. Her cupcakes come in flavors such as butter pecan with French buttercream, bananas foster with caramel cream, and German chocolate. Sheet cakes and round cakes likewise include many options: tres leches and red velvet flavors, Bavarian cream fillings, and chocolate ganache icing are just a few examples.
Chef Michelle also bakes tiered and sculpted cakes with detail in fondant and customizable designs that make them almost as beautiful to look at as they are fun to faceplant into. Other treats include French macaroons, tuxedo-dipped strawberries, and dessert bars.
With 12 varieties of frozen yogurt that rotate daily, creating a custom treat at YoFresh Yogurt Cafe can be a little daunting. So the staff encourages guests to try samples before fully committing to one flavor. After deciding what yogurt they want as their base, patrons head to the topping station—a colorful conglomeration of buffet-style bins and wall-mounted dispensers—to finish off their creamy treat with any combination of more than 65 fruit and candy toppings.
The staff does more than help customers choose frozen-yogurt flavors. It dishes out coffees, bubble teas, and smoothies, as well as a selection of fresh pastries. Every Tuesday and Friday at 7 p.m., YoFresh invites customers to show off their sweet teeth while singing karaoke. It boldly stipulates that talent is not required to participate in the event, so long as you have a bit of enthusiasm and more sass than a cat in heels.
When childhood friends Dena Tripp and Debra Shwetz decided to open a bakery, they took the time to get it right. After six months of recipe testing, the two revealed a bundt-cake recipe with the richness of real butter and a taste lauded by Food and Wine, celebrity diners, and marksmen tired of destroying perfectly good crêpes at target practice. At each of the store’s locations across 12 states, bakers whip up fresh bundt cakes every day in variations ranging from bite-sized to 10-inch rounds. Cakes can be artfully customized for occasions including birthdays, anniversaries, or corporate events.
At their core, Aly's Apples are just like any other. In this case, it's what's on the outside that really counts. Their self-professed "over the top" gourmet caramel apples put boring old caramel apples to shame. Each day, they're hand dipped in smooth homemade caramel before receiving drizzles of chocolate and toppings that range from dark chocolate and pecans to marshmallows, M&Ms, and english toffee molded into a kitchen sink.
Sugar Shack Bakery’s chefs have created confections to suit a range of customer cravings since the storefront opened in October of 2010. Inside the bakery, decadent magenta roses perch atop cupcakes, tempting customers or taunting conventional roses, who strain to photosynthesize sugar. More elaborate edible decorations—including dainty ribbons and colorful pastel frostings—deck custom wedding and event cakes, imbuing them with the unique vision of each client.