Before Pam Turkin flung open the doors to the first Just Baked in 2009, she was just baking cupcakes on the weekends. But after her corporate travels took her past a growing number of cupcake shops outside of southeastern Michigan, she decided to turn her hobby into a career. She now helms 17 shops in the area, where she and her staff of dessert experts whip up eclectically flavored cupcakes such as red velvet cheesecake, chocolate chip cookie dough, and grumpy cake. In addition to the mouthwatering flavors, all of their items boast real butter, real eggs, and real milk as opposed to artificial ingredients from artificial cows and chickens.
The master bagel bakers at Detroit Bagel Factory bake appetite-provoking batches of bagels fresh each day, as they’ve done for more than half a century. Upon selecting a worthy entry from the bagel menu–stacked with varieties such as egg, everything, and blueberry–patrons can enjoy the famously versatile food in several manners such as slathering it with the shop’s homemade cream cheeses, pairing it with freshly brewed coffee, or infinitely searching for its end. At lunchtime, diners might trade cream cheese for deli fixings such as hot corned beef, baked ham, or tuna salad.
In business since 1927, West Fenkell Bakery upholds a tradition of creating preservative-free breads, sweets, and sandwiches with an Italian spin. The staff bakes fresh bread each morning, complementing it with everything from stromboli, pizza, and Italian subs to cannoli, cookies, and cupcakes. Visitors can pick up favorites such as banana-nut sweetbread, creative sweets such as chocolate-peppermint Sicilian cannoli, or seasonal holiday breads.
When a job at his father-in-law's Argentinean chocolate factory led him to Europe in 1969, Baruch Schaked seized the opportunity to master the craft of chocolate making. His newfound skills soon brought him stateside, where he opened a modest chocolate shop in Florida. More than four decades later, that original shop has blossomed into an interstate chain of Schakolad Chocolate Factories.
Despite the shop?s steady rise in popularity, the key to its success has remained the same. Its chocolatiers still adhere to a European-style family recipe honed over three generations, drawing on gourmet ingredients to design candies more artful and delicious than the self-portraits Van Gogh famously finger-painted with his favorite condiments. These candies include 70 types of truffles and lollipops crafted with real cocoa and without preservatives or wax. The chocolatiers also keep a rotating stash of 10 handmade gelatos on hand?popular flavors include triple-dark chocolate and toasted-coconut almond fudge?and offer several vegan and sugar-free options.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers’ exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location’s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.