Each of Salem's three locations have been owned by the Scheel family since 1989. At each of these locations, chefs combine Great Harvest's venerated, additive-free recipes with their own to craft a heart-healthy assortment of whole-grain breads and baked goods using freshly ground flour and local honey. Each location designs their own menu that employs the season's freshest ingredients and harvests the warmest loaves from bread-bearing trees.
A stripe of bright green skirts each LimeBerry's ceiling, leading patrons' eyes to a bank of stainless-steel dispensers framed in petite tiles. There, patrons fill paper cups with swirled ribbons of fro-yo flavors, such as rich chocolate truffle, tart wildberry, and creamy cake batter—up to 15 varieties in all. Confectionery caravans then move on to a toppings bar where they load on up to 80 choices of edible provisions, including warm fudge, fresh fruit, nuts, and marshmallow cream. Bright-green chairs host noshers beneath framed action shots of blueberries sticking triple backflips off a Yurchenko vault.
Mike Mungra and Mike Warren started Froyo Nation with the goal of elevating the quality of frozen yogurt available in the Salem area. To that end, they curate fresh, locally made Oregon yogurt and fruit to create fresh, frozen desserts. As enticing aromas fill the air from coexisting business Daynight Donuts’ freshly baked treats, self-serve machines churn out eight flavors of creamy, nutritious frozen yogurt. Staff members watch over a toppings bar brimming with more than 70 toppings, including granola, candies, and strawberries, that help conceal frozen yogurt peaks from the pokes of inquisitive spoons.
Channeling the aura of a lively Las Vegas scene, a red carpet guides guests from Twinsies Coffee and Cupcakes’ door straight to the display of artfully frosted cupcakes, made from scratch each morning in a rotating selection of 12 flavors. Bakers bob along to the upbeat hum of ‘80s music and the bubbling of a new 8-foot-long fish tank as they craft jumbo-sized cupcakes, which enchant taste buds with flavors such as Nutella chocolate, PB&J, and lemon. Alongside simple cake-batter cupcakes, filled confections conceal creamy centers and trick cupcakes conceal mini whoopee cushions. The café keeps energy high with a full espresso bar, which brews up infusions crafted from locally roasted beans to promote the local economy.
Frozation Nation gives its customers the power to have exactly what they want for dessert. Self-serve stations are stocked with 15 rotating flavors of frozen yogurt, ranging from classic milk chocolate to new york cheesecake to peppermint. Customers cap yogurt with their chosen blend of 101 toppings, including fresh berries, sprinkles, and syrups, before reclining in cushy leather chairs to devour their sweet creations and dream of someday building a fro-yo-dispensing helmet.
Sourcing fresh, local ingredients for their made-from-scratch dishes, Mission Mill Café supports community bellies and businesses with a bounty of sandwiches, soups, and other lunchtime favorites. Stimulate a culinary epiphany with the Dubliner sandwich, which comes piled high with corned beef, fried red onions, melted Swiss, and a side of sour cream-horseradish ($9). Or satisfy a green tooth with a seven-grain veggie burger, topped with mushrooms, lettuce, tomato, and swiss, and served on fresh ciabatta bread from local bakery Cascade ($8.50). Diners can also dig into an assortment of crisp salads ($4–$9) or cut through the cold with Mission Mill's homemade soups, which, like excuses for not wearing pants, are crafted fresh daily ($5/bowl, $3/cup). Fill a remaining wedge-shaped stomach void with a slice of fresh, homemade pie ($3.50) and then counter strong desires to hibernate all afternoon with a mug of Allan Bros. Coffee ($1.75).