At Yogurt Sundae, patrons choose from a revolving selection of more than 50 fro-yo flavors which contains a proprietary formula packed with 45 superfoods and over 85 toppings to create their own frosty masterpieces. Once they've narrowed down their options?cherry almond cookie versus mango sorbet, honey vanilla greek versus something called chocolate?they can scoop up toppings from a veritable bounty of fruit, candy, and sauces. Even better, folks can trade in the standard paper bowl for waffle cones or opt for flavors that have no or reduced fat as well as ones without added sugar.
Each morning at Little Pete's Bakery & Cafe, the aromas of sweet, oven-kissed treats mingle with the savory notes of piping-hot breakfast sandwiches and breakfast burritos, attracting breakfast seekers in the area and teasing bloodhounds within a 100 mile radius. The cooks don't stop when the clock strikes noon, though?later in the day, they offer crisp, fresh salads and a variety of hearty soups sure to banish any chill lingering in the bones.
In 1944, Reino Wuollet opened a small bakery where he prepared fresh bread each day. More than 65 years later, his humble shop has grown into six locations where 30 or so family members tinker over cakes, pastries, and pies. Wedding and other occasion cakes are one of their specialties; flavors such as chocolate mousse and Lady Baltimore can be coated with marzipan, buttercream frosting, or fondant in an impressive array of custom designs. Of course, they still bake breads: an international selection of loaves includes baguettes, challah, Swedish lympa, Irish soda bread, and buns shaped into busts of United Nations delegates.
How does a small Middle Eastern deli end up with a city holiday named after it? Well, as Wajdi Wadi learned, the first step is to make the venture a family affair. When he moved to America from Kuwait, Wajdi brought with him his grandfather's century-old recipe for pita bread. He also brought his mother and father, who contributed memorable personalities and cooking expertise to Wajdi's new business, known as Holy Land.
Holy Land really started growing when Wajdi's brother Majdi joined the business. Majdi's marketing background helped the family launch multiple expansions and earned them the aforementioned holiday: August 21, 2002, known in Minneapolis as Holy Land Bakery and Deli Day. The family has since seen the rise of their very own hummus factory, whose flavored creations have been featured in the New York Times.
Their deli location, meanwhile, remains committed to old-world cuisine cooked over wood-fired grills, in tandoor clay ovens, and on rotisserie-style spits. It fills bellies with a variety of Mediterranean and Middle Eastern dishes, everything from tender lamb kebabs to sweet baklava. Minneapolis Eater particularly enjoyed the deli's falafel and kebabs, and the food magazine Heavy Table praised its rotisserie chicken, calling it "sensational" with "flavor [that] penetrates all the way down to the bones."
Great care is taken with each and every item on the menu at French Corner Bistro & Bakery. In the traditional European way, every dish is made from scratch, including the bread, which is baked fresh every morning. Even the coffee beans arrive at the cafe's doorstep just three days after being roasted in Saint Paul. Continental-style cane chairs ensconce diners as they choose from French-style plates such as croque monsieurs topped with bechamel. There are also savory crepes stuffed with chicken and garlic?the same breakfast fed to Napoleon when his aide-de-camp thought he was a vampire. Even sweet teeth attain satiation at this bistro after sinking into fresh pastries such as vanilla eclairs and berry tarts.
Even on a cold wintry day, the staff at FreeStyle Yogurt will always choose frozen yogurt for dessert or a snack. That's because their yogurt is made with live and active cultures and may help boost the immune system, unlike some other frozen yogurts made from a powdered mix. To add to the health benefits, FreeStyle's 14 flavors include no-sugar-added varieties and non-dairy sorbets. A self-service set-up lets customers pick and choose from 50 toppings such as fresh fruit, granola, and boba.