Six months prior to Nothing Bundt Cakes' grand opening in 1997, best friends Dena Tripp and Debra Shwetz toiled away in the kitchen in order to perfect a bundt-cake recipe that would lavish palates with flavors reminiscent of homestyle treats of days past. Within today's bustling bakery, cake crafters mingle high-quality ingredients, such as fresh eggs, real butter, and cream cheese sourced from spelling-bee-champion cows, to whip up such flavors as chocolate chip, pecan praline, and white-chocolate raspberry. Sweet scents waft from the shop’s ovens as customers select their frosting-flecked dessert from sizes ranging from towering tier cakes to individual Bundtlets, a size ideal for the solo snacker.
Laura’s Brownies’ expansive online inventory showcases boxes and tins of brownies, cookies, and biscotti crafted by the eponymous Laura Silvera using secret recipes she developed over 20 years of baking. Signature brownies with caramel centers join brownies topped with marshmallow and drizzled with chocolate inside festive Valentine’s Day packages, such as red foil heart boxes (nine caramel for $9; nine marshmallow for $16). Heart-shaped brownies nestle in form-fitting tins ($20 for four), and keepsake mugs ($16), overflowing with 10 brownies apiece, come emblazoned with messages, such as “I love Grandma,” “I love Dad,” and “I love the idea of Europe.” Oval tins festooned with regatta scenes house refreshing lemon bars ($27 for 40) and rich chocolate chippers ($16 for 16), and cinnamon-chocolate biscotti ($19 for 15) fill rambling rose tins. Laura’s Brownies operates out of The Gourmet Touch, Inc.’s headquarters, where customers pick up their parcels.
Helmed by executive chef and baby cake froster Tiffini Soforenko, Yummy Cupcakes bakes daily batches of 22 different flavor combinations (chosen from a roster of more than 212 flavors), made from scratch with quality ingredients including sweet creamery butter, ranch fresh eggs, and Madagascar Bourbon vanilla bean. Upcoming flavors for November include a handful of daily offerings such as brown sugar cinnamon, carrot cream cheese, and traditional southern red velvet, complete with rich cream-cheese frosting and taste bud-pleasing hospitality. Crown your favorite Elvis-loving veteran on November 11, with The King, a bacon-filled peanut butter cupcake with banana buttercream and nuts, or the marshmallow yam cupcake, made from fresh yams, marshmallow fluff filling, and frosted with brown sugar buttercream. Forgo the traditional Thanksgiving dinner in favor of turkey-gravy-flavored cakes with cranberry cream cheese, as well as a trail of vegan pumpkin pie cupcakes. In addition to vegan mini-cakes, Yummy produces sugar-free options and guarantees all cupcakes are not on fire.
With layers and layers of delicious media mentions under their belts, the professional bakers at Vanilla Bake Shop ably fashion tasty cakes, cupcakes, and assorted sweets. Browse through the daily cupcake offerings to sample bite-sized versions of the Southern red velvet; bittersweet dark chocolate; or Decemberish flavors, such as gingerbread spice, chocolate peppermint, and Santa essence. At Vanilla Bake Shop, every day means we're a day closer to the release of Avatar 2 and a fresh batch made from high-quality ingredients, including vanilla beans from Nielsen-Massey and chocolate from Guittard and Callebaut.
Out of nearly 250 different kinds of organic gelato and sorbet flavors made from local, seasonal fruit whenever possible, N’iceCream picks 16 to showcase each day, ensuring they're never more than 12 hours old. N’iceCream sweetens its frozen delights with cane sugar, eschewing the artificial preservatives and colors that are so common among sorbets and donated kidneys today. A scoop or two ($3.50–$4.50) of elegant stracciatella or playful peanut-butter gelato causes taste buds to bloom like a time-lapsed rose, especially when garnished with a sprinkling of homemade toppings ($.50). Delight a finicky family by scooping up a half liter ($9.50) of three customer’s-choice flavors such as salted caramel, cookie crunch, or orange cream.
A French patisserie with a touch of Japanese tea-garden style, Valen Dolcé guides palates on a culinary tour of both cultures with tea and macaroon pairings. Taste buds sprout into full-blown taste blooms to savor the floral notes in the lavender earl grey, white goji blossom, or other tea varietals selected to complement macaroon counterparts. Pomegranate green tea two-steps with raspberry macaroons in a sweet, tart tango, or sweet teeth caper through fields of lavender chamomile with lavender-apricot macaroons. Couples or quartets while away the afternoon in an intimate tea and coffee house ideal for quiet conversations or gentlemanly games of lawn darts.