After Vernon Rudolph acquired a closely guarded yeast-raised Krispy Kreme Doughnuts recipe from a New Orleans pastry chef, he shared his appreciation for delectable disks by opening shop in 1937 and selling the first Krispy Kremes to grocery stores. The wafting aroma of glazed Krispy Kreme Doughnuts increased demand for the sweet treats and caused Rudolph to redesign his building's layout to include a walkup window, Rudolph was able to sell them directly to any passing customer who demanded a snack. Later, he joined forces with equipment engineers, creating baking equipment that guaranteed uniform shape and dough consistency.
Rudolph's departure to a pastry-filled afterlife in 1973 did not stop Krispy Kreme from expanding into a global sensation and continuing to innovate. In recent years, the company enhanced the treat-retrieving experience by introducing a Hot Light that, when illuminated, indicates when Krispy Kreme Doughnuts are fresh off the conveyor belt.
Like a dessert-driven Donatello, Whipped Bakeshop's Zoë Lukas uses flour and a free-flowing imagination to sculpt sumptuous cakes, cookies, and cupcakes that target clients' sweet teeth and soft spots. A Jack Daniels whiskey-bottle cake will wow the guests at your daughter's seventh birthday party, while a Yoda cake is a special way to show the adorkable Dagobah-dweller in your life just how much you appreciate his or her training. Sushi cakes shine like samurai steel, and taco-topped cupcakes combine two of the world's greatest foods (three, if the taco contains a cheeseburger). Lukas also ices and dices more traditional and equally tasty baked goods. Whipped Bakeshop uses only the freshest natural ingredients from butter bushes and chocolate trees for its pieces of pastry perfection.
In a bustling shopping district among footwear stores, tattoo parlors, and record shops rests Richmond Ice Cream, a parlor with heat-squelching sundaes, milkshakes, water ices, and other chilled, sweet treats. Among their talents, the staff hand-dips cones to order, ensuring that each swirl of soft-serve is deliciously armored from hungry mouths for its first five seconds of existence. The team also blends soft-serve ice cream with a medley of toppings to make cooling blizzards.
We are a small coffee shop in Queens Village serving fair trade, organic coffee and espresso. Additionally, we offer a wide variety of sandwiches, wraps, salads, parfaits and daily specials. One may never know what they will find upon entering due to our ever changing decor, music, local art and local flavor.
Philadelphia’s favorite for strawberry shortcake and much more! A local gem for over 30 years, Tiffany’s cakes and pastries are baked fresh daily and sumptuously decorated. Amazing new tres leches custard cakes, giant red velvet cupcakes, and elegantly modern wedding cakes, make Tiffanys’ perfect for any occasion.
Exhaustive Internet polling of lions, tigers, bears, and the occasional human showed that creatures of all kinds love the cupcakey treats, with 75% of eight Urbanspooners liking the patisserie, six Yelpers giving it 3.5 stars, and Citysearchers rating it four:
Miller's Twist bakes warm and buttery soft pretzels in its cozy corner in the Reading Terminal market. Pretzels come fresh from the oven crisp and salty on the outside, pillowy and warm on the inside, like a crotchety professor with a heart of gold ($1.95). A roster of dipping sauces, including melty cheese, sweet honey mustard, and hot-and-spicy mustard, make flavor-diving decisions difficult ($0.40), and a brisk small lemonade washes down salty vestiges, making the experience unperceivable to the pizzeria you're dating ($2).