Ebonie Hughes has had an affinity for baking since she was a child, making cakes in her Easy Bake Oven and longing to help make cakes at her mother's bakery. After years of honing her talent decorating and baking cakes?even doing it to earn extra income while in college, instead of selling lesson plans to unprepared teachers like the other students?she decided to open her own business, Scrumptious Cakery.
Using recipes perfected over generations, Ebonie creates cakes in a variety of flavors, including red velvet, key lime, and classic butter swirled with chocolate. She then swirls buttercream-cream-based icings on top of the sweets. Her classic butter cake with vanilla buttercream icing is the cakery's most popular pick.
At ZenTea, the staff is eager to share their knowledge, presenting their menu much like a serious caf? or craft-cocktail bar would. To that end, owner Connie Miller has collected more than 140 teas from around the world, and more than just water goes into brewing each pot. Her time spent studying tea in Sri Lanka allows her to steep each glass with knowledge, whether it's about the tea's creation process or the ways that climate and altitude can impact its flavor. Though guests can grab a hot tea by the cup or in pots for one, two, or three, the tea tastings are where the shop shines.
They start with mini tea flights, which feature three 9-ounce pots filled with your choice of tea, and weekly tastings cover a new variety each session, in which guest sip five or six teas complemented by a dessert. Servers also up the theatrics with their iced matcha lattes, which are blended from green-tea powder, organic milk, and agave sweetener. Servers then vigorously chill the concoctions in martini shakers with the expertise of Coyote Ugly stunt women. And the caf? counter serves light fare such as quiche, salads, soup, and baked goods to pair with brews.
Considering that ZenTea?s century-old building once housed Chamblee?s town hall, it?s not surprising that the shop has become something of a community hangout?patrons explore the distinctive nuances of each varietal in tasting classes and afternoon high teas. Further inspiring relaxation, instructors host on-site zen-inspired classes in meditation, reiki, yoga, and reflexology.
Sweet Tooth founder Chalandra "Missy" Strickland discovered her talent for baking and pastry decorating in 2004, just before her daughter's seventh birthday. With little money to spare, she baked a cake shaped like SpongeBob SquarePants, and the rest was history: her daughter's delight upon seeing it gave her the inspiration to continue perfecting her trade.
Sweet Tooth's selection of cupcake flavors runs the gamut from traditional red velvet to unconventional Bacon-licious, and several of each occupy a gleaming glass case at the café's entrance. During the day, sunlight illuminates the playful lime ceiling and cushy detached backboards of the café as patrons sip espresso drinks, trawl the Internet, and nibble on sandwiches or pastries. As night falls, the café slips on a more glamorous feel as Sweet Tooth's plated dessert menu becomes available. Adult taste buds delight in alcohol-infused cupcakes ¬and the more complex flavors of the Turtle Delight, a caramel-and-pecan brownie supporting a generous scoop of ice cream.
Sweet Tooth's baking sages also educate blossoming bakers on decorating and desserts. Dessert-tasting sessions delight with 8–10 bite-size confections, and decorating lessons help finesse frosting dexterity as students drape cake stand-ins in fondant and adorn cupcakes with tiny flowers or weekend to-do lists.
As the bread-filled ovens in Our Place Bakery Café exude a gentle heat, the dining room’s similarly warm, cozy decor puts guests at ease. The cooks diligently craft the café’s menu of baked goods and familiar soul-food staples, such as vegan pastries, free-trade coffee, and golden-fried chicken. Following a spiral staircase, patrons descend into an underground cellar, where the lounge-like ambiance includes intimate lighting and cotton-candy-stuffed armchairs. Exposed brickwork encircles the space’s stool-lined bar and fully equipped sound stage, upon which musicians perform regularly throughout the week.
Whether he's scouring teeth free of plaque throughout routine cleanings or resurfacing stained facades with a set of veneers, Atlanta Dental Arts’s presiding oral surgeon Dr. Williams goes out of his way to maximize oral health. He bans latex and mercury from his office and employs only digital radiography, which emits less radiation and makes dental x-rays easier to post to online dating profiles. His ongoing dental education regarding new techniques, such as Lumineers and ViziLite oral-lesion detection, allows him to keep smiles pristine with greater comfort and efficiency.
Although it seems hard to imagine now, less than a third of the population had ever tasted a bagel in 1983. Back then, it was pegged as an ethnic food and unpopular outside of New York City. Thankfully, two Vermont residents by the names of Nord Brue and Mike Dressel realized that the rest of the nation needed, nay, deserved to experience the deliciousness of boiled and baked yeast with it's crusty exteriors and doughy innards. They knew it was finally time for America to put cream cheese on something other than cats.
So, after two and a half years of diligent baking research, they honed their formula to create Bruegger's Bagels, starting the craze that has become a breakfast staple for millions. Now with more than 300 Bruegger's across 26 states, the franchise beckons bagel fans to come enjoy the bevy of breakfast and lunch options at their casual cafes. In addition to baking up a parade of bagel varities that range from classic poppy to cheddar pesto, they make a slew of their own Vermont-churned cream cheeses, including bacon scallion and smoked salmon. A wealth of sandwiches, soups, and salads round out the menu, and Rainforest Alliance Certified hot and iced coffee drinks pack a caffeinated punch and a social conscience.