More than 20 types of golden-brown pancakes populate The Original Pancake House’s menu alongside omelets, waffles, and other hearty American breakfast dishes. Since 1953, the family business’s morning specialties have been prepared with a commitment to real ingredients such as pure whipping cream, hard-wheat unbleached flour, and butter made from fresh sweet cream. Powdered sugar lines the rims of oven-baked dutch baby pancakes, and granny-smith apples simmer in oven-baked pancakes. Unique ingredients add distinction to house specialties such as gourmet crepes garnished with sweet cherry-wine sauce. To accentuate the flavors of each meal, The Original Pancake House pours full glasses of fresh-squeezed orange juice, a Southern staple, and brews its own signature coffee blend.
KCRA interviewed Shari Fitzpatrick in February 2010. Sacramento magazine recognized the Berry Factory in its feature 2010 Best of Sacramento. Three Insider Pagers give the Berry Factory a four-star average, and three Judy's Book reviewers give it a perfect five stars.
As a child, Lisa Clark would conjure up chocolate cakes for her mother through an Easy Bake Oven. Though the first batch had mixed results, she was diligent about perfecting her cake recipes. This dedication came in handy later in life when she and her husband, Daniel, established Cupcake A La Mode. Since then, the pair have watched their boutique cupcakerie grow from a home-based business to three brick-and-mortar locations, all decorated with hot pink hues and contemporary black baroque chandeliers.
Believing that presentation is just as important as taste, Lisa and her team handcraft cupcakes from a vanilla- or chocolate-batter base before artfully decorating them with homemade buttercream frosting, candies, and fruit. The decorative cupcakes are best enjoyed with a blended coffee or tea amid the boutique café setting, though larger batches can also be made for weddings or as bribery gifts to sweet-toothed monsters.
When not baking up sweet treats in her shops, Lisa and her team are giving back to their community by supporting local charity events such as Dolls and Desserts for Down Syndrome.
The cake decorators at Nothing Bundt Cakes adorn their bundt cakes with a similar motif: thick stripes of white frosting that fan out like petals on a daisy. But atop the cake’s hollow center, they insert colorful flourishes such as bright polka-dotted bows, silk flowers, and tiny placards for every conceivable occasion. For an even more memorable presentation, they happily arrange balloon bouquets that complement their cakes’ color schemes. Though presentation is paramount, Nothing Bundt Cakes’ bakers don’t shirk taste: they use fresh eggs, real butter, and real cream cheese to concoct flavors such as pecan praline or white chocolate raspberry.
Additionally, inside the cheerful dark brown and pastel-hued storefront, patrons can peruse ’50s-era baking accessories such as cake tins and Mayfair cake stands that conjure nostalgic memories of poodle skirts, Cadillacs, and poodles in skirts driving Cadillacs.
Cuisine Type: Frozen dessert yogurt, gelato, shave ice
Most Popular Offering: Frozen yogurt sundaes
Delivery/Takeout Available: Takeout only
Number of Tables: 5–10
Outdoor Seating: Yes
Parking: Parking lot
Handicap Accessible: Yes
It's only "yogurt time" part of the time at Yogurt Time Cafe Roseville, where the selection of chilled treats also includes creamy gelato and Hawaiian shave ice. Daily rotating flavors of yogurt and gelato—not to mention dozens of fruit, nut, cereal, and candy toppings—make it nearly impossible for taste buds to get bored. Even so, the staff is always introducing creative new flavors such as the popular honey-lavender gelato, which narrowly beat out fresh laundry gelato in a test group.
Debbi Fields opened her first cookie shop in 1977, launching what would soon become a household name. Today, Mrs. Fields bakers from all over the world carry on her legacy, whipping up her signature semisweet chocolate-chip cookies with the same top-secret recipe that Mrs. Fields invented. They carefully fold real butter, whole eggs, and pure vanilla into delicate, buttery batters to create soft, chewy cookies that fill nearby nostrils with irresistibly sweet aromas. Using these same ingredients and recipes, they also bake up cookie cakes that can be decorated with colorful icing and personalized messages such as birthday wishes, inside jokes, or bank-account passwords. When they’re not handcrafting milk-chocolate-chip, cinnamon-sugar, and peanut-butter cookie batters into mini, regular, or cake-size cookies, these bakers are busy making gourmet brownies with pecans and walnuts.