In 1937, something hot, delicious, and glazed rolled through the sleepy town of Winston-Salem, North Carolina. Seventy-five years later, Vernon Rudolph's secret doughnut recipe lives on within the hundreds of Krispy Kreme locations scattered across the globe as well as within the Smithsonian Institution National Museum of American History, where Krispy Kreme is heralded as a 20th-century American icon.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme’s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "hot doughnuts now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as chocolate ice Kreme, glazed raspberry, and glazed chocolate cake, each round dainty pairs with piping-hot coffee for a compact snack easily tucked into a pocket or clown shoe.
Former high school guidance counselors and college mentors always had such high hopes for the donut, until it started hanging with the wrong crowd and descended into sweet, sweet madness. For $10, you can get a dozen of the deranged delights from Psycho Donuts in Campbell, the 2009 winner of the Best Donuts in Silicon Valley (a $21 value). Combine six regular donuts with six premium donuts for a competitive game of cruller curling in your office break room. Place your order online and have your gang of twelve ready for pick-up.
Steaming bowls of soup rest atop the tables at Lunch with Tony, inviting diners to dunk corners of sandwiches into their seasoned depths. It’s a perfect illustration of what the eponymous chef calls "approachable" gourmet food. These made-from-scratch soups teem with tempting ingredients, such as the morsels of corn and chicken in the southwest chowder, or the certified Angus beef and genuine sass in the chili. Bowlfuls find flavorful soulmates in hot and cold sandwiches, laden with Italian meats or pan-fried eggplant pressed between focaccia. The eatery also serves breakfast sandwiches and provides catering, recognizing that hunger can strike in any location at any time.
Experienced baker Sepi, her husband Mark, and their daughters, Shakila, Shay, and Nirvana, spend family time at C'est Si Bon Bakery making a visually stunning and delicious array of wedding cakes, cupcakes, Persian cookies, and French pastries. Along with help from a close-knit staff of long-time employees, the family conjures creamy chocolate mousse cups, delicate chiffon opera cakes, nutty halva, and cupcakes customized with colorful decorations of buttercream frosting, custard fillings, and playful shapes. The bakers' well-honed dessert-making skills shine forth in their cakes, from multi-tired wedding cakes of smooth fondant and shiny sparkles to graduation cakes with frosting mortarboards and diplomas baked inside.
Hello Desserts treats guests to a smorgasbord of sweet treats from all over the world. Diners dig their spoons into a creamy flan or waffle-bowl ice-cream sundaes, sip azuki red-bean milk shakes, or sink their teeth into tiramisu and fresh puff pastries. Desserts pair perfectly with tropical-fruit smoothies and boba drinks, or ice-cold frappes and piping-hot espressos and lattes.
Regal Bagel's bakers churn out bushels of fresh bagels every morning and serve them throughout the day with a variety of toppings. Regal Bagel's rings of dough are laboriously boiled and toasted, and come in more than 20 flavors, including pumpernickel, blueberry, cinnamon sugar, garlic, and determination ($.90+ for one, $4.75 for six, $8.25 for a dozen). While tasty enough to be eaten unadulterated, bagels can be augmented with a selection of 11 cream cheeses, such as tomato basil, strawberry, and jalapeño. Those who wish to venture further into the depths of bagel alteration can order one of the deli sandwiches, which combine disparate elements such as mayo, tomatoes, and tuna, turkey, or roast beef, and can be paired with a hot or iced coffee or tea ($5.25+).