Fitness industry veteran Dulcinea Lee Hellings's goal is to bring a high-quality, effective exercise regimen to people who don't love big gyms or can't afford personal trainers. In 2004, she realized that mornings could be used for more than hitting the snooze button over and over for two hours, and founded Boot Camp "Morning Crunch!" to help fledgling exercisers whip into shape.
She designs her all-levels programs to be scream-free morning motivators⎯the first stop in her patrons' journey of daily accomplishments. The fast-paced, ever-changing circuit of strength and cardio exercises keeps bodies guessing and minds from becoming bored. Each of the boot camp's 12 outdoor locations has a different dedicated trainer who gets to know each student personally, remembering their names and memorizing any interesting freckle patterns. They complement their morning routines with a smattering of evening options for those who prefer to work out after the day's activities.
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.
Pacific Park’s attractions celebrate Santa Monica Pier’s history with classic rides that run with modern technology. The Pacific Wheel uses solar energy to circle 130 feet into the air, where fist pounds from the man in the moon and scenic views of the coastline await. The energy-efficient attraction is 1 of 12 rides, which include classics, a roller coaster, and a four-story tower drop. Visitors can earn prizes at midway games, refuel at the food court, and get their adrenaline pumping on the rock wall or beach bounce.
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.
Flying Saucers Caffeine and Art sates appetites with a menu of house-made café fare and drinks and enthralls eyes with a gallery of fine art and UFO-themed decor. In the San Francisco–style community coffeehouse, staff blend organic house coffee with steamed milk in precise 60/40 proportions to concoct café au laits, and an assortment of organic loose-leaf teas compete for a place in customers’ 16-ounce cups. Customers’ selections of meat and cheese stand on wheat bread or Red Rooster baguettes, holding up mountainous portions of greens, tomato, mustard, mayo, and red onion. Fresh salads teem with baby greens, artichoke hearts, olive spleens, and carrots.