Though Andrea Ballus's wedding frustrations propelled her into reality-television fame, the camera never focused on personal drama?instead, it zoomed in on the cupcakes. As she planned her marriage, Andrea couldn't find a bakery innovative enough to cater her reception. Rather than settle for tired designs, she decided to create her own cupcakes, mixing confections in signature flavors and garnishing them with edible art. These concepts led to the first incarnation of Sift?a dessert venue whose ingenious edibles have since won first place on the Food Network's Cupcake Wars and returned to compete on Cupcake Champions.
Sift Dessert Bar's current cupcake menu pays homage to classic tastes as well as cunning combinations, from the Snickerdoodle and Samoa to the Berry Good Cheesecake?a vanilla cake atop a graham cracker crust, filled with raspberry jam and topped with cream cheese frosting. Visitors can pluck their favorites from the onsite displays or order custom servings that suit a wedding or party theme. In the past, Andrea and her staff have festooned cakes with images of cheerful dragonflies, company logos, and Pink Floyd album art as well as holiday graphics for New Year's and Christmas.
Alongside their signature item, Sift prepares a separate catalog of nostalgic desserts, including whoopie cookies, french macarons, and ice-cream sandwiches.
The culinary artisans at Polly Ann Bakery enchant epicureans with cupcakes and impressive cakes for weddings, anniversaries, and other special events. Bakers whip local eggs and creamery butter and spike them with cupcake-sized flavor including traditional vanilla, german chocolate, and carrot cake, which arrive adorned with fluffy buttercream frosting.
Stephanie Kisak Tyson rekindled her life-long love for baking years ago when she began whipping up peanut butter treats for her old banking job's charity event. After rediscovering this passion for creating handmade baked goods, Stephanie founded her own company, A Piece of Cake and Confections, where she makes a living with toothsome creations such as baklava, gourmet cookies, and specialty cakes. In addition to supplying family dinners and birthday parties with fresh egg-nog pies, chocolate truffles, and cupcakes, A Piece of Cake instills the love of baking to its customers with plenty of hands-on cooking classes.
If you were to trace the origin of one of Jamba Juice?s freshly squeezed juices, it wouldn?t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it?s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there?s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there?s Kale Orange Power, loaded with kale, bananas, and orange juice?all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit?which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
Founded by ice-cream enthusiasts Donald and Susan Sutherland in 1988, Cold Stone Creamery has grown to more than 1,400 locations across North America. Each day, the shop's scoopers mix up fresh batches of ice cream and sorbet, which are served by the scoop, piled high in sundaes, and blended into shakes. After customers choose their desired flavor, the staffers toss the chilly sustenance upon a slab of frozen granite and fold in a smorgasbord of candy and nuts to achieve the ideal ice-cream-to-add-in ratio. Customers can dream up their own creations or opt for a signature masterpiece, sampling one of more than 11.5 million possible flavor combinations, which still await a brave conqueror to unlock them all. To accommodate sweets cravings at celebrations, staff members also dish out premade treats, such as ice-cream cakes and baked goods. The creamery also boasts frozen yogurt with non-fat and low-fat yogurt options. Smooth and creamy frozen yogurt is packed with probiotics and can be combined with low-calorie mix-ins for a healthy frozen treat.
A shingled two-story home has housed Muffin Mania since January 4, 1983, when late musician Rocky Sullivan opened the bakery to fulfill his Sicilian family's culinary legacy. Today, Rocky's wife, Ilona Agress, and his son, Dylan Galante, carry on the epicurean heritage by trekking to that same idyllic dwelling at 3 a.m. six days of the week to whip up fresh batches from scratch.
The duo shuns preservatives while assembling the café's rotating roster of muffins and instead brandishes all-natural ingredients to create such flavors as jalapeño and cheese and maple walnut. Sweet scones, croissants, and pastries join forces with top-quality coffee to devise powerful breakfasts, and Muffin Mania's fresh-baked bread cushions the hot and cold sandwiches that headline a smattering of lunch fare. A multitude of gluten-free and vegan muffins accommodate dietary requirements and some scavenger-hunt participants.