It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
When it comes to listening to their elders, kids could take a page out of Matthew Benigno’s book. Spearheading the second generation of Potitos’ ownership with his wife Cristina, Matthew takes care to follow the recipes of his in-laws, Carmen and Maria Potito—the original owners—as well as the work ethic he gleaned from his own mother and grandfather. "We basically stick to our roots of being Old World Italian. Everything is made from scratch at the bakery, fresh every day," he explained to a reporter from the South Philly Review, “We are keeping the tradition alive." Those traditions have paid off. Potitos won the South Philly Review's Readers’ Choice award in four categories including best zeppoli, best specialty cakes, and best cannoli, which Matthew and his team craft by filing homemade pastry shells with a choice of chocolate-chip-flecked ricotta, vanilla or chocolate italian cream, or lasagna. Other tasty, traditional specialties include an airy italian crème cake soaked in rum and covered in peanuts, and sfogliatelle—a flaky, seashell-shaped pastry filled with sweet-ricotta cheese and candied fruit.
Bright lights emblazon the adjoining boardwalk of The Palace of Sweets, beckoning passersby inside for fun-filled challenges and the sugary outflow of towering candy dispensers. Devised by world-renowned maze designer Adrian Fisher, the fun center's one-of-a-kind maze envelops guests into its candy-decor depths with a disorienting array of mirrors and surprise reunions with your long-lost twin. After regaining bearings, guests can test their agility in the center's laser challenge, which sends lasers zooming through the room as they try to make their way to the other side unscathed. Known for sporting the largest selection of self-serve candy on the boardwalk, The Palace of Sweets serves as a well-stocked host for birthday parties or a press conference announcing the end of dieting.
Inventing new recipes was originally just a hobby for Kim Tetlack and Chris Rosky. The two would raid their refrigerators and pantries, whipping up creative meals with whatever they found. While sharing a leisurely meal in a waffle house, however, they decided to take their passion for cooking to a new level by opening Rosko's Bagels & Waffles.
They quit their day jobs and turned their attentions to crafting a menu and hosting Sunday breakfasts for their families to test new recipes. Today, diners can savor the best of those dishes, including crispy Toastwiches and belgian waffles topped with scoops of ice cream, a few of their specialties. The restaurant also bakes 35 flavors of kettle-boiled bagels, which can be slathered with homemade cream cheese and toppings such as nova lox.
Hot dogs might be a ballpark tradition, but Lucy?s Custard supplies the next best thing: hot dogs and a 45-inch outdoor TV that's always tuned to the latest Phillies game. Grill masters here customize franks with fixings ranging from jalapenos and salsa to bacon and provolone cheese. But while hot dogs and other warm treats are a huge draw at Lucy?s, they?re still supporting acts to the shop's main star: custard. Each day, 24 soft-serve flavors such as peanut butter, black cherry, and cheesecake compete for attention and also go well with toppings such as Fruity Pebbles or Trix. Lucy?s also sports 15 water ice flavors and 13 hand-dipped ice creams, making it easy to keep your mouth temperature below freezing all day long if you so choose.
When German baker William Entenmann came to America in the late 1800s and landed his first job in a bread bakery, he probably didn’t realize that he’d soon create one of America’s favorite brands of freshly baked goods. He opened his first Entenmann’s in Brooklyn in 1898, lugging sweets from door to door by way of a horse-drawn wagon. Today, though the mode of transportation has changed, the bakery’s donuts, crumb cakes, dessert cakes, bite-size muffins, and other baked goods continue to perform their dessert duties from supermarkets and bakery outlets across the United States.