Like all great stories, Cakes by Crème de la Crème's was written through persistence. Pastry chefs Michael Jones and Bart Utz first met when they were taking baking courses together. They formed a partnership, worked at several establishments, then pooled their resources and struck out on their own, starting Cakes by Crème de la Crème. The duo, who have chalked up experience working at venues such as the Washington Athletic Club and the Sunset Club, combine their expertise to craft delicious and visually intricate cakes for all occasions. This expertise has garnered press attention from The Knot, who recently included them in their "Best of Weddings 2013" feature.
Their tiered wedding cakes roll out a spectacle for the eye and the tongue, with romantically elegant designs finished in buttercream icing and fondant. They customize cakes to each client’s specifications by creating a unique border or design, and by giving customers a choice of unique flavors, such as banana cake with strawberry preserves and cream-cheese filling. Jones and Utz also specialize in affordable dessert cakes, tortes, and tarts and custom party cakes, which they can mold into inspired designs such as stacks of favorite books, a college’s logo, or a turntable with vinyl records on top—an homage to the days when every cake was also a record player.
Shnoo Yogurt isn't your run-of-the-mill frozen yogurt stand. Instead of serving pre-made treats churned out in a factory, the staff makes non-fat, gluten-free yogurt in small batches, using minimal sugar and milk from a local dairy??a practice that helps preserve all the nutrients and live cultures that make frozen yogurt healthy. But Shnoo Yogurt's Full Tilt brand ice cream is also good for you; made from all-natural, local ingredients, it's available in 28 flavors, including vegan-friendly varieties. And the health-conscious options don't stop there. One you've chosen your favorite frozen yogurt or ice cream, a full bar of at least 30 nutritious toppings awaits to be mixed in, including fresh blueberries, coconut, granola, honey, and even marshmallows, which count as a vegetable if eaten on Thanksgiving.
The well-traveled pastry chef at Royale Cafe & Bakery's daily, scratch-made selection of pastries fits neatly beneath a small glass counter. The presentation, though, incorporates culinary techniques learned from across the globe via seven years of training and travel. The chef rises early each morning to bake everything from savory souffl? to mini chocolate cheesecake tarts and nutella-filled croissants. These treats come alongside homemade soups, hot paninis, and gourmet salads. Baristas also prepare artful espresso drinks to accompany them, such as mochas and lattes topped with foamy images of flowers, leaves, and hot milk in coffee.