Raised in Germany, La Lune Sucrée founder Bettina Pope further cultivated her passion for light, flaky pastries while living abroad in Paris and Sussex. So when Ms. Pope moved to America, she ached for the croissants and streuselkuchen she had savored in European patisseries. She began gathering family recipes and seeking out apprenticeships with pastry chefs such as Olivier Grimaud of Aux Delices de Pierre in France. Now, as head chef at La Lune Sucrée, she fills display cases with her favorite French and German treats, garnishing golden puff pastries with chocolate mousse, vanilla cream, and fresh fruits. Additionally, Ms. Pope enfolds European cheeses and cream sauces into crepe batter she makes from scratch and doles out fresh-baked French baguettes to picnickers and arcade-goers short a mallet for Whack-A-Mole.
Since debuting in Taiwan in the 1980s, sweet tapioca pearls have traveled the world, jockeying for the title of America’s next taste sensation upon landing in California. Made of sweet potato, cassava root, and a hint of brown sugar, each pearl is soft on the outside and chewy on the inside, much like a Nerf ball filled with creamy mashed potatoes. Tapioca Express captures the gems in more than 100 frosty, fruit-flavored bubble drinks and velvety milk teas—crafted from authentic ingredients imported from Taiwan and hand-selected tea leaves—in flavors such as mango, lavender, almond, and smoky oolong. The pearlescent bubble drinks pair with a menu of Taiwanese snacks, including fried steam buns and crispy calamari rings and combo entrees such as curried chicken and braised pork ribs.
Seattle's Best Coffee's menu board presents its brews, breakfast sandwiches, and baked goods simply and intuitively in the spirit of fast and easy service. Customers choose from five levels of brew, arranged from mild to bold, before adding in flavored creamers or milk. More whimsical lattes and mochas swirl together sweets for instant doses of dessert. The affable baristas who helm the drive thru window are multi-lingual, speaking Spanish and Polish, as well as smiling in 34 languages. Taste testers sample each coffee shipment a minimum of three times before putting it into rotation, which is an effective way to ensure quality flavor and to stay awake for five days straight without blinking.
Every Sugar Butter Flour cake is hand-crafted using the most decadent flavors, with no artificial ingredients or intelligence added. Using the finest liquors and fruits, head pastry chef Irit Ishai combines unparalleled dedication with more than 10 years of cake-artistry experience when crafting her creative confections. The smorgasbord of decadence includes cake flavors ranging from classics like vanilla and chocolate to unique tastes such as banana and hummingbird (banana, pineapple, and pecan). Cakes can be further customized by adding a filling choice such as mocha butter cream or white-chocolate ganache, or punched up with a fruity preserve such as raspberry or apricot. Custom cake prices vary depending on size and complexity, but many are available for about $80. The skilled staff is happy to architect even the zaniest cake concept, whether sculpted in three dimensions or built into a more traditional tiered cake.
Sipatea's beverage artisans accept nothing less than fresh fruit as they blend a variety of teas and smoothies untainted by premade powders. Using taiwanese tea-leaves, tapioca pearls, and chunks of fruit, they whirl together unique tea flavors including the Tutti Fruity with strawberry, mango, and lychee; and Berry Blossom with strawberry and raspberry. A hailstorm of housemade whipped cream rains upon frozen smoothies, complementing tastes of strawberry, mango, or avocado. Guests can embellish their beverages with extras, including lychee and coffee jelly.