Pastry chefstrodinaire Michael Graham, who studied at The Culinary Institute of America, fills the bakery’s burly display case with sweet-laden and fruit-strewn delights. Tear into the sugar-crusted labyrinths of pastries such as linzer tarts ($2.50), chocolate-mocha boats ($2.75), and hamantaschen ($1.95). If you need a pie ($13.95–$19.95) to throw in the face of a tardy cable repairman, choose from black cherry, southern pecan, coconut custard, strawberry rhubarb, and eight others. Savory popovers ($2.75), scones ($1.95), and croissants ($1.95–$3.95) complete the bakery’s motley cornucopia. Cakes are available in 8- or 10-inch raspberry buttercream ($26.95/$32.95), decadent mocha nutella ($29.95/$34.95), and triple-tiered vanilla or chocolate ($24.95/$29.95).
Reppert's Candy doles out a bevy of fresh and delectable chocolate confections that begin their life as high-quality chocolate made from fresh milk and cream at the locally renowned Wilbur Chocolate Company of Lititz. Once the precious nectar arrives in the hands of the Schell family, owners and operators of Reppert's Candy since 1978, confectioners melt, whip, and mold it into fresh, creamy candies each day. Roam the aisles for dozens of varieties of decadent morsels, such as a 1-pound box of assorted chocolates ($12) or a 1-pound box of pecan turtles ($12.50), shuffling languidly toward waiting taste buds. Vanilla caramels ($12/lb.) twist sugary strands around tongues, and the no-sugar-added milk-chocolate almond bark ($13/lb.) beckons health-conscious customers to indulge and health-conscious bears to scratch their backs.
From its Victorian-era brick façade to its tiniest teacup, The Gilbertsville Tea Room is unapologetically pink. It’s a suitable hue for the oft-feminized tradition of teatime. In addition to the color scheme, the tearoom’s three parlors treat dining companions to dainty flourishes such as flowered wallpaper, tiny teacups hanging from hooks and chandeliers, and draping ivy. Teatime is a similarly dainty affair: chefs assemble finger sandwiches garnished with colored cream-cheese flowers and serve flaky scones with Devonshire cream. Thirty loose-leaf teas fill the china, giving upturned pinkies plenty of chances to look refined and signal to tablemates where you'll throw the cup when you're done.
Born and raised in northern Greece, Piazza Presto founder Chronis Sapalidis carries on a longstanding family tradition of restaurateuring in his open-kitchen bistro. Pizza, pasta, and sandwiches populate the lunch and dinner menus—and on Chronis’ specialties menu he betrays his Mediterranean origins and Philadelphian affinities. During the day the restaurant serves as a café and bakery, and patio welcome guests with open awnings whenever weather allows and no pteranodons darken the sky. A BYOB establishment, Piazza Presto secrets a wine cellar in a rich wooden cabinet, and will keep diners’ wines chilled for their next visit if requested.