Cold Stone's ice cream, made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream warmly welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
Leafy palm fronds filter sunlight as it trickles in through House of Brews' expansive windows to land gingerly upon cups of freshly brewed coffee forged from Gaviña Gourmet Coffee beans. Visitors lounge by the fireplace with steaming cups of specialty espresso and tea drinks, the vibrations of free wireless Internet infusing the beverages with up-to-the-minute stock prices. Neatly manicured shrubs and trees shelter customers on the shaded courtyard patio, the café's wide variety of sandwiches, salads, and breakfast items lavish palates with all-day nourishment.
When Van Keshish founded FantasiCakes, Inc., the sweet tarts and chocolate pastries came to you, whether at a corporate or celebrity event or within a local Los Angeles restaurant. Now with a brick-and-mortar shop all its own, FantasiCakes has the capabilities to ship coffee cakes and Bundt cakes across the country, winning new fans with ingredients such as Madagascar bourbon vanilla and cinnamon streusel. Since bakers make each delicacy individually and by hand, their shapes are as unique as those of newborns’ mushy heads.
Western Bagel has captured local tongues and breadbaskets since first exporting its circular treats to the bagel-barren West Coast 63 years ago. The freshly baked dough-discs cover a wide range of flavors and styles. Recruit a seasoned trio of sesame, poppy seed, and everything varieties from the stable of original recipes and erect a fort by spackling them with rich cream cheese. Meanwhile, each of the six alternative selections, all nearly fat-free and 110 calories, pack a flavorful punch without fostering paunch.
The chefs at Boronas Bakery and Café know CIA secrets. Not Central Intelligence Agency data, but rather well-kept tidbits that can only be learned from years of study at the Culinary Institute of America. They use this education in conjunction with more than 10 years of experience to whip up fresh-baked treats at Boronas, where the aroma of roasted coffee beans permeates the air and blends with the scents of fresh-baked chocolate-chip cookies, snickerdoodles, cakes, and cupcakes. Cupcake and cake flavors include tempting offerings such as red velvet, lemon, carrot, and banana, which chefs decorate with creamy frostings and fillings that include chantilly cream, mocha buttercream, pineapple jam, and raspberry.
Family owned and operated, Ninong's Pastries and Cafe serves up an intriguing assortment of bakery items, barista beverages, and specialty main dishes distinctly infused with Filipino heritage. Wrap your mouth around a handmade, family-recipe-stuffed empanada ($1.45 each) with your choice of chicken, beef, pork asado, corned beef, longanisa (sweet Filipino sausage), or spinach filling, or order an entire platter to experience lots of time-honored tastes in a single sitting ($8.70 for a half-dozen). Savory morning mouthfuls perk pepless patrons with dishes including Filipino corned beef and eggs ($5.50) and the classic ham-, pepper-, and onion-laden Denver omelet ($6.25), while the cafe's collection of muffins ($1.50), brownies ($1), fruit tarts ($3), cakes ($2.50 a slice), and more prepares customers for sweet dreams regardless of the time of day. For a satisfying lunch, pair the tang of pickled vegetables atop a tocino baguette sandwich (chicken or pork, $5.95) with some slurps of a sweet fruit smoothie ($3.25, add bobas for $0.80), or rinse down all of your rations with a cup of traditional-Filipino barako coffee ($1.75) for the energy to swim across a map of the Pacific with one eye behind your back.
Row upon row of baked, fried, and shredded dough line the glass case at Baklava Factory, tantalizing customers with a bounty of honey, walnuts, and custard cream. The factory’s pastry experts concoct more than a dozen kinds of baklava each day alongside other European and Mediterranean sweets, such as fried balls of dough dipped in honey. Customers can sip espresso or cappuccino as they peruse these confections and the bakery’s array of elaborate gift boxes and baskets filled with Belgian chocolates, cookies, and, of course, baklava. Baklava Factory also enlivens events with custom cakes embellished with edible butterflies, cartoon characters, and rhinestones capable of fooling amateur jewel thieves.