In 1977, Sam and Zlata Savich opened their first storefront, where they showcased pastries from their native Yugoslavia alongside international delicacies picked up throughout their baking careers. These days, Sam and Zlata's pastry legacy continues to rise with an expanded menu that now features full breakfast and lunch alongside poppyseed danishes, Eastern European cookies known as kalochis, individual cheesecakes, and fudge brownies. They also make fresh bread by hand every day—without any preservatives—before transforming slices of their rustic sourdough or banana bread into pillowy servings of French Toast for breakfast or a mid-marathon snack.
At YogurLicious, patrons mix up custom frozen-yogurt creations by walls painted minty green or white. A battalion of self-serve yogurt machines lines up along one wall, dispensing healthy flavors that include taro, cheesecake, green tea, and cappuccino. Some flavors— such as pumpkin or strawberry—are fat-free, and fruity sorbets avoid dairy altogether. Once they've assembled a custom cup, patrons can visit the toppings bar to splash it with caramel or decorate the creamy spires with Fruity Pebbles, peanut-butter cups, almonds, or tiny chunks of masonry.
At The Grind Coffee House & Roaster, the coffee drinks come hot or cold, basic or advanced. So, in addition to a regular cup of joe, guests can treat themselves to hazelnut coffee or white mochas with whipped cream. The elegantly appointed cafe boasts cozy booths canopied by exposed brick arches, and pervasive earth tones and wood accents hint at the coffee being brewed backstage. But the shop offers food, too. Breakfast fare and sandwiches for lunch bring in patrons beyond the aggressive americano crowd.
Pineapple-spice muffins, asian noodle soup, and Boar's Head roast-beef sandwiches with swiss cheese, pear, and balsamic vinegar. These are just a few of the recent offerings at The Coffee Cup, where a chef whips up new treats each day. The café's baristas pour freshly brewed coffee, cappuccinos, and specialty café drinks such as salted-caramel lattes, and music fills the air on open-mic nights.
At Orange Leaf, patrons create their own frozen treats at self-serve frozen-yogurt dispensers. A rotating selection of flavors—including green apple, snickerdoodle, peppermint, and peanut butter—pair with dozens of candy, cereal, and fruit toppings.
If a slew of blue-ribbon awards from the National Ice Cream Retailers Association Inc. isn't enough to prove the worthiness of Ice Cream Club's cold treats, perhaps its huge menu of more than 100 ice creams and 25 hard-packed yogurts is. Cones brim with premium flavors such as bear claw, caramel caribou, and garbage can, as well as 20 ice creams with no sugar added. The key to the ice-cream-making process is twofold: all of the ice cream is made in Florida using primarily locally sourced ingredients, and the pasteurization process is performed at a colder temperature and slower pace, lending a slightly caramelized taste to each batch.