For more than a quarter of a century, In The Mix Bakery owners Roza and Sam Volfson have labored at the ovens, honing their craft in professional kitchens, culinary schools, and catering services until they perfected the techniques used to craft each of their mouthwatering personalized desserts. After emigrating from Russia in the early '80s, the couple brought with them years of training in European pastry craft, along with Roza's own original recipes for conjuring lavishly decorated, multitiered wedding cakes and then patiently chiseling them down into lovely petits fours. Beyond crafting custom confections for the likes of the Dallas Mavericks and Bank of America, the duo has also won numerous accolades for their sugary treats, including a 2010 nomination for Best Bakery for Sweets by D Magazine and an award for Best Cinnamon Rolls in Dallas from the Dallas Observer in 2003.
Around the turn of the millennium, Fabien Goury and Yasmine Bohsali opened Main Street Bistro as a simple shop where neighbors could stop in for a cup of coffee and a chocolate-filled croissant. Popularity came quickly, and soon the bakery had expanded into a full-fledged bistro and added two more locations, including a Richardson outpost with a greenery-framed patio. The current owners, the Marshi family, took over in 2007. To American ears today, the word bistro might conjure up a decidedly upscale eatery, but in their menu, the Marshi family say they’re reaching back to an older sense of the term: a low-key place serving “flavorful home-style fare of generous portions accompanied by modest wines.” Three meals a day, they blend French tradition with Southwestern favorites, clasping hand-formed Angus burgers in brioche rolls, pairing crab-stuffed salmon with Southwest-style corn, and placing quiche Lorraine on the breakfast menu alongside migas and eggs benedict. A full bar completes the bistro experience with a variety of beverage choices.
Unlike many sweets, the frosty confections at Velvet Spoon Frozen Yogurt are low in fat, kosher certified, and rich in probiotics. Visitors help themselves at self-serve dispensers, which rotate flavors daily, ranging from nonfat blueberry tart to low-fat red-velvet cake. More than 40 diverse toppings, such as fruit, cereal, and candy, wait to be sprinkled upon the delectable creations. The frozen-yogurt shop reflects the whimsical nature of these treats in its atmosphere, with pink, green, and purple hues covering the walls and a crown of little plastic spoons resting on the head of each employee.
Sweet Mix Desserts' sunlit storefront, day-glo murals of fruit trees, and blackboards asking guests to illustrate their "sweet thoughts" in pastel chalk befit an eatery devoted to dreaming up whimsical desserts. Chefs enlist breakfast staples in their confectionery tour de force, mixing waffle batter with chocolate chips and marshmallow creme for the s'more waffle sandwich, or turning crepes into fruit-, candy-, and ice-cream-filled delights with more than 40 toppings. For a lighter treat, the bistro slings bowls of snow, shaving blocks of ice and gussying it up with condensed milk, fresh fruit, or the bitter tears of a snowman.
The chefs manning Fadia’s Deli & Bakery's spice-filled kitchen pack classic Lebanese flavors into freshly made phyllo wrappings, creating sweet bites and savory pies alongside a slate of pita-welcoming dips for their convenient take-out service. All of the shop’s sandwiches, baked goods, and deli items contain no preservatives, allowing the rich aromas of dates and honey, creamy tahini, and spicy shawarma sauces to take the spotlight like Where’s Waldo at a lab-coat fashion show.
Today's Groupon is the reason you bought the Groupons for fitness classes and gym memberships we've offered over the past few months: $10 gets you $20 worth of sweet sugar heaven at Baskin-Robbins and Dunkin' Donuts in Plano and Carrolton, the only two combo locations in the Dallas Fort Worth Metroplex. Treat the office to coffee and a dozen sweet doughs, or bring cold treats to the little league team you were court ordered to coach.