Reno's Ice Cream & Water Ice presents a varied selection of frozen treats, all handmade on-site in the family owned and operated sweets shop. Sixteen different flavors of hand-dipped ice cream arrive on chariots of cake, sugar, and waffle cones alongside portions of soft serve, milkshakes, and ice-cream cakes. Sundaes show off toppings of candy and fruit, from dark orange crumbles of Butterfinger to bursts of crushed cheery, and water ice displays itself in eight different flavors. Reno's is open from noon until midnight, making it the perfect place for a late-night snack or a showdown with the boogeyman.
Fresh! We bake all night so our guests can enjoy the freshest products all day. Over a dozen gourmet coffee flavors, twenty signature muffin varieties, made-to-order egg-white breakfast sandwiches, six delicious soups, two dozen signature sandwiches and the freshest salad choices around. Life is Ruff - We make it better.
Each day, the diligent staff at New York Bagel Cafe' & Deli fill their shop with scents of freshly brewed coffee and warm bagels straight from the oven. Seventeen varieties of the baked circles anchor an all-day breakfast menu, causing tongues to smack in approval of flavors such as plain, asiago cheese, and cinnamon raisin. Additions of meats, eggs, and cheeses transform the bagels into breakfast sandwiches, which complement stacks of pancakes drenched in sweet maple syrup.
Alternatively, customers can sidestep breakfast fare and sink into a selection of salads and deli sandwiches, including turkey melts and cubans. Gooey swiss cheese melts over classic reubens, which pile sauerkraut atop either hot turkey or pastrami. New York Bagel Cafe' & Deli can also cater events or deliver their eats directly to their customers' human-size terrarium.
The bakers at Papa's Pastry whip up decadent desserts fit for special occasions or every day. Their Italian pignoli cookies stand out as best sellers amongst chocolate chips, biscotti, and cinnamon-walnut rugelach. Cakes come in towering tiers of ganache and buttercream or ranch-style ramblers of rich cheesecake. The culinary artists also assemble gluten-free breads, biscuits, and entrees for those with an aversion to wheat and hawk their wares at various farmers' markets from May to October.
Baker and sugar artist Chef Dana Herbert has long held a local reputation for his confections—he’s known across Delaware as "The Sugar Daddy" and "King of Cakes.” He rose to national attention on TLC's Cake Boss: The Next Great Baker, where he took home the top prize and caused viewers everywhere to lick their TV screens with his inventive flavors and striking designs as well. His dual training in culinary and pastry arts also won him an invitation to join the esteemed James Beard Celebrity Chef Tour.
At Desserts by Dana, he channels his creativity into customized wedding cakes, intricate sugar sculpture, pastries, and special event cakes. Each edible conversation piece is sculpted around moist, rich cake—available in more than 20 flavors such as Mexican chocolate, raspberry, and pumpkin—which can be filled with mousse, lemon curd, or other sweet fillings. Equally as imaginative as the flavors is the final product, which might arrive decorated with delicate, eye-catching flowers, bows, or damask designs. Chef Dana can also fashion cakes into the likeness of cartoon characters, cars, or the profile of a funny-looking cousin.
Since his successful run on Cake Boss, Chef Dana has garnered even more attention for his sweet treats (which also include cookies, tarts, and pastries). He’s been featured on such networks as NBC and FOX, and lauded within the pages of Huffington Post, Chef Magazine, and Fitness Magazine. He’s also made sure to show that there’s more to good eating than sugar—when he’s not baking, he tours from coast to coast to educate the country on diabetes. During these tours, he helps others learn to create nutritious, flavorful meals and desserts specially tailored for a sugar-free diet.
To get from Paris’ iconic Palais Garnier opera house to the Louvre, it’s easiest to take a half-mile diagonal of road called Avenue de I’Opera. The renowned roadway funnels through an array of shops and cafes, one of which has housed Barclay Paris and its aromatic baked goods and confections since 1918.
Since then, Barclay Paris has expanded its market, shipping its fruity macaroons, chocolate-covered fruits, and gluten-free truffles to cities across the United States. It’s also expanded its menu by incorporating hors d’oeuvres such as foie gras and French croissants that chef Arnaud Nicolas cuts against the backdrop of the crescent moon.
Warm aromas spill from Great Harvest Bread Co.’s bakery, as artisanal bakers craft whole-grain bread from Montana's hard red spring wheat that is stone ground each morning. They pack each loaf with hearty protein and nutrients, keeping the recipes as simple as possible to maintain the rich wheat flavor. In addition to their standard honey-whole-wheat loaves, the bakers create a variety of treats, including rosemary-garlic loaves, cinnamon pull-aparts, and asiago-pesto loaves. They also transform the bread into sandwiches, pairing the whole wheat with freshly sliced meats, cheeses, and ticklish pieces of lettuce.