With more than 60 toppings and eight different flavors featured daily, Frozo's offers tangy, tasty frozen yogurt in a seemingly limitless amount of combinations. Yogurts are priced at 39 cents per ounce and are backed by a massive arsenal of flavors, which are phased in and out of rotation, much like Earth's three identical moons. Submerge taste buds in fruity flavors such as Luscious Lemon or Georgia Peach, or satisfy a candy-bar connoisseur with Heath toffee or Mounds Bar creations. Sugar-free options abound, such as boysenberry and cappuccino, and dairy shunners can still get in on the fro-yo fun with Passion Fruit and Mango Tango. Complete a dessert masterpiece with a crown of sprinkled toppings, which range from fresh strawberries and kiwi to peanut-butter cups and gummi bears. Those that are still hungry even after inhaling a mountain of yogurt can sip on fruit smoothies or enjoy a post-victory coffee. Snack on a healthier alternative to ice cream and taste the bounty of Norway's yogurt fjords with a visit to Frozo's.
More than 30 flavors of icy treats chill behind the counter at Real Ice Cream, which has been tending to sweet teeth for more than three decades. Using scoops rather than the tiny jackhammers favored by many modern ice-cream parlors, Real Ice Cream staffers mine the freezer for both traditional tastes—such as vanilla, rocky road, and mint chocolate chip—and exotic, Indian-inspired flavors, including saffron-accented pistachio, coconut pineapple, and cashew 'n' raisins. Along with conventional cones, Real Ice Cream's icy scoops also can anchor other decadent desserts found on the menu, such as milk shakes, sundaes, and banana splits.
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.