A shingled two-story home has housed Muffin Mania since January 4, 1983, when late musician Rocky Sullivan opened the bakery to fulfill his Sicilian family's culinary legacy. Today, Rocky's wife, Ilona Agress, and his son, Dylan Galante, carry on the epicurean heritage by trekking to that same idyllic dwelling at 3 a.m. six days of the week to whip up fresh batches from scratch.
The duo shuns preservatives while assembling the café's rotating roster of muffins and instead brandishes all-natural ingredients to create such flavors as jalapeño and cheese and maple walnut. Sweet scones, croissants, and pastries join forces with top-quality coffee to devise powerful breakfasts, and Muffin Mania's fresh-baked bread cushions the hot and cold sandwiches that headline a smattering of lunch fare. A multitude of gluten-free and vegan muffins accommodate dietary requirements and some scavenger-hunt participants.
Named after the great Humphrey Bogart, Bogie's Cafe slings French-American-style cuisine in a cozy diner infused with old Hollywood memorabilia and more quirky decor, such as the giant rubber ducky that doubled for the Maltese falcon. Its colorful interior sets a playful tone for diners looking to unwind over omelets at breakfast or burgers, sandwiches, and salads at lunch and French-American cuisine at dinner.
This 100% Latino-owned business uses 100% organic flour and 100% natural ingredients to assemble sweet and savory empanadas with a multilingual blend of Caribbean, Latin American, and Californian points of view. Herbivores and herbivoyeurs can delight their senses in the flavors of mushrooms with brie, onions, and spices ($45 per dozen), while their meat-minded brethren can tear into a savory, roasted chicken poblano with onion, poblano chile, red bell pepper, tomato, cilantro, and spices ($45 per dozen). To keep the taste buds on the other side of your tongue from rebelling and making everything taste like burnt hair, keep them happy with the apple-cinnamon-with-chocolate empanada infused with Turbinado sugar ($30 per dozen). These fresh and healthy treats come in both meal and cocktail size. As with square dancing, mixing and matching fillings is encouraged, as are odd-numbered orders.
Founders Dena Tripp and Debra Shwetz started Nothing Bundt Cakes in Las Vegas with the simple aim of making cakes for their families and friends. But thanks to their handcrafted recipes, pure ingredients, and innovative decorating ideas, their business soon grew from a small home kitchen to a franchise, with locations in 13 states.
The custom-designed cakes—made with fresh eggs, real butter, and cream cheese—arrive in flavors ranging from white chocolate raspberry to lemon and chocolate chocolate chip. Thick, frosted petals atop each cake showcase the signature velvety cream-cheese frosting, which must be eaten swiftly before it glides away on a summer breeze.