Close to the shores of Copano Bay, Crofutt's Sandwich Shop & Bakery has been slinging sandwiches in made-from-scratch buns alongside fresh-baked cookies and breads for more than 33 years. Sandwich selections come stacked with turkey and avocado ($5.95) or in a stately pile deemed the ham-and-swiss supreme ($5.95), and fresh garden salad ($4.95) dresses up in a stately robe of house dressing. The shrimp po boy ($6.40) makes for a hearty seafood lunch and disassembles into bun paddles for pickup games of shrimp pong. Crofutt’s also hosts a slew of fresh-baked goods, all made from whole-grain flours. Diners can nosh on cinnamon rolls of warm banana-nut bread, then exploit their sugar magic to dominate the fishing, crabbing, and boating activities that the nearby coast has to offer.
Under its cabana-style roof, Bron's Shaved Ice takes the edge off the summer swelter with frozen treats. Guests can cool down with more than 50 flavors of smooth shaved ice, from classics such as strawberry, vanilla, and chocolate to exotic spins including coconut cream pie and wedding cake.
Cheryl Durham, the owner of Lollycakes Cupcakes, is watching her dreams come true before her very eyes. Inside her shop, these visions often materialize as delicious cupcakes and treats crafted from scratch using gourmet recipes. Her tasty creations include flavors such as the Black Sheep, which houses a cookies ‘n’ cream cheesecake cupcake within an Oreo-cookie crust. She also whips up frozen LollyShakes, which blend your choice of Lollycake with milk and ice cream. In addition to dispensing sweet treats from her storefront, Cheryl also caters events including baby showers, birthdays, weddings, and business tea parties.
The CupCake Shoppe’s culinary magicians conjure up a daily menu of delectable cakes from scratch, casting a shrinking spell on each mixture of real butter, fresh fruits, and pure extracts to pack it in a dainty demitasse. Eschewing preservatives and boxed mixes, the shop’s bakers opt instead for a handpicked selection of creative cupcake flavors such as pink champagne and snickerdoodle culled from the region’s choicest sugar shrubs and cotton-candy trees. A silken variety of buttercream, whipped-cream, and cream-cheese icings come in up to 10 colors and flavors each day. Vanilla buttercream forms a snowy summit on miniature mountains of red velvet, and its chocolate counterpart casts a looming shadow of decadence over vanilla cupcakes. Along with these regular flavors, a changing weekly menu includes such delights as cookie dough, blueberry cobbler, and rocky road, the last of which leads to a sweetly sacred Stonehenge of chocolate and marshmallows.
My Favorite Muffin bakes up its namesake fare in a variety of flavors and also features an extensive list of savory deli fare. Fans of post-oven muffin batter are bestowed with a bounty of muffins made from scratch and prepared with soybean oil, creating tasty pastries whose cake parts contain less cholesterol than their butter-packed brothers. Choose from a list of 19 cup-sized cakes ($1.99 for a jumbo muffin or $1.80 for three mini muffins), including cherry cheesecake, banana nut, pumpkin spice, bran, and boston cream pie. Nutritional information for each creation at My Favorite Muffin is available online.