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.
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.
There's no room for additives in Juice Zone's smoothies, not even extra sugar. Instead, staff members make them with non-fat frozen yogurt, sorbet, and fresh fruit?including everything from pineapple, strawberries, and coconut to peaches and bananas. Their commitment to simple, delicious and, most importantly, healthful recipes is evident throughout the rest of the cafe menu as well, which features crisp salads and a selection of wraps and sandwiches that can be grilled atop the kitchen's miniature volcano.
Inside Mister & Miss Einstein’s pink and brown storefront, ice cream shares table space with cups of coffee and rich fruit smoothies. The shop’s homemade desserts include ice cream sandwiches, shakes such as the Georgia peach with peach pie and vanilla ice cream, and cherry-topped banana splits. An ice cream club held throughout the week entertains kids with treat-making lessons that teach them to craft their own ice cream and sorbets, better preparing them for the impending snowman apocalypse.
A non-profit destination for fresh-brewed coffee and gourmet sandwiches, SkyTop Cafe is powered by Elevate Church, with all profits going toward community outreach programs. Each morning, the staff brews fresh batches of One Village Coffee served alongside a variety of breakfast options, including egg sandwiches and bagels. For the remainder of the day, they construct sandwiches lined with fresh ingredients such as zesty pesto, turkey, and sun-dried tomatoes. On Friday evenings, SkyTop stays open late to host open mic, karaoke, and live jazz.
Handicap Accessible: Yes
Staff Size: 2?10 people
Parking: Parking lot
Most popular offering: Fresh Mozzarella
Pro Tip: Call in advance, we do not have all of the product available every day!
Walk-ins Welcome: Yes
What sets your business apart from your competition?
We are the only business in the Greater Atlanta area that produces fresh mozzarella and Italian-style stretched cheeses, such as burrata and scamorza.
What was the inspiration for starting this business?
We decided on a mozzarella business, as we could not find any good mozzarella in or around Atlanta. So, first was the need. Second, I grew up in the Campania region of Italy and my next door neighbor had a buffalo mozzaralla farm. This reminds me of all the beautiful things of my childhood and the smell of my mom's kitchen.
Is there anything else you want to add that we didn't cover?
Our fresh mozzarella is all natural [and contains] no artificial ingredients or preservatives. And it is vegetarian, because it is made with a vegetable rennet (cheese starter).
What is the best reaction you?ve ever gotten from a customer?
We have customers that buy from us every week of the year, and I think this is the best reaction you can expect.
What?s your favorite part about your job?
Seeing the happy and surprised face of the customers when they first try our cheese.