Michelle's bustling bakers handcraft a variety of sweet and savory breads from seasonal ingredients, sourced from area farmers' markets. Handpick a preservative-free loaf ($8.50) or half-loaf ($5.50) in one of more than 25 flavors, from traditional options, including zucchini walnut and lemon, to zanier selections, such as papaya, pear, and jalapeno-cheese cornbread. Michelle's crew also bakes a line of vegan breads, as well as gluten- and sugar-free constructs made with rice or tapioca flour and Splenda. Sway sweet teeth with a saccharine medley of cookies and brownies ($2.50–$3.50 each), or teach a precocious terrier basic fractions with a pumpkin or sweet-potato pie ($10).
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soy milk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
At first it seemed like the only people who would ever hear about Patrick Caldwell's pies were his friends and family. Using a recipe born in North Carolina and passed down from his mother, he'd craft his specialty white-sweet-potato pie for every family gathering. But it was his mother-in-law who gave him the final push to turn his pie-making hobby into a full-time endeavor. Using the family recipe as a blueprint, Patrick began to tweak the formula to make it perfect, aging his white sweet potatoes in a wine cellar for nine months to enhance their natural sweetness and cure them of their fear of the dark. Before long, Patrick's Famous Pies were in high demand at area farmer's markets, where he still sells them today alongside other specialties like sweet-potato bread and peach cobbler.
The cooks at Velvet Grill & Creamery understand the timelessness of classic diner fare and a cold scoop of ice cream. All day long, they make breakfast, lunch, and dinner dishes from scratch and churn out fresh batches of more than 20 ice-cream flavors. Breakfast seekers satisfy savory cravings with three-egg omelets stuffed with ingredients such as avocado, crab, linguiça, and feta cheese. Sweet teeth tear into Velvet's original pancakes, made with real oatmeal and buttermilk from a special house recipe. Later-day options include classic comfort fare such as chicken-fried steak and smoked pork chops doused with an apricot glaze. Among the sandwich selection, the house-special mega grilled cheese ($7.39) combines four kinds of melted, gooey cheese between three slices of bread to form a meal hefty enough to knock over Mechagodzilla should he return from his semester abroad in Prague. Diners can also lap up the eatery's rotating selection of homemade ice creams, which were spotlighted in the Lodi News-Sentinel for their incorporation of such unconventional ingredients as wine and butternut squash. Customers can also suggest new flavors and request special batches, which in the past have included licorice, bacon, and the sweet, sweet taste of victory over chinese finger traps.
When the trio of Jenna Harvey, Ryan Woods, and Steffen Haro graduated from UC Davis, they decided to create their own jobs. "It's not in our character to throw up our hands and say, 'Well, we tried,'" Harvey says as she remembers doggedly planning a 400-square-foot shaved-ice shack with Woods and Haro. Their dream quickly evolved into a shop nearly five times as large, complete with an espresso bar, a kettle-corn popper, and a drive-thru window. Named Pura Vida for the Costa Rican phrase that captivated Harvey during a charitable trip in 2007?"Though it translates as 'pure life,' locals said they use it as 'live pure,' and we liked what it stood for"?the affable staff douses fluffy curls of ice with sweet fruits, puckery sours, and an array of sugar-free flavors accented with marshmallow topping or ice cream in the middle. Hot and iced coffees, which Pura Vida hopes to someday source directly from Costa Rica, enliven palates in between bites of kettle corn, which pop from whole-grain kernels. As soft music floats through the red-walled storefront, free WiFi ricochets across the hand-built bamboo counter and onto patio tables perched beneath a shady pitched awning.
Mocha Magic has served up locally roasted coffee and homemade café fare in a sun-bathed modern space since 1994. Behind the café counter, sandwich makers layer sourdough and croissant with honey baked ham, smoked turkey, and fresh produce accompaniments. At breakfast, patrons can jumpstart the day with freshly baked scones and muffins, but are discouraged from jumpstarting a car by pouring espresso drinks directly into the gas tank.