Scents of kosher and pareve cookies, breads, and cakes have wafted out of the family-owned Unique kitchen for 20 years. Supervised by the Rabbinical Council of California, Unique ensures that each dish escorted out of the kitchen is kosher, and a separate dairy kitchen keeps milk and cheese away from the pareve products and lactophobics. Although the eatery follows strict dietary guidelines, it shows off a more whimsical side in its cakes shaped like engagement rings, law textbooks, princesses, and perseverance. Sprinkles festoon about 20 cookie species and dough petals hoist up a cluster of sweet blueberries in flower-shaped tarts. Soups, sandwiches, and omelets balance diets with vegetarian-friendly selections enjoyed at home or in the dining area.
Row upon row of baked, fried, and shredded dough line the glass case at Baklava Factory, tantalizing customers with a bounty of honey, walnuts, and custard cream. The factory?s pastry experts concoct more than a dozen kinds of baklava each day alongside other European and Mediterranean sweets, such as fried balls of dough dipped in honey. Customers can sip espresso or cappuccino as they peruse these confections and the bakery?s array of elaborate gift boxes and baskets filled with Belgian chocolates, cookies, and, of course, baklava. Baklava Factory also does corporate gifting and enlivens events with custom cakes embellished with edible butterflies, cartoon characters, and rhinestones capable of fooling amateur jewel thieves.
From its first location in West Hollywood to its free-range food truck, Rounds Premium Burgers doles out mighty American burgers made with beef, turkey, chicken, or veggie patties along with a large selection of fries. Specialty rounds include The Slopper, a messy pile of chili, cheese, and onions. Custom burgers start with a foundation of daily-baked bread and a patty, which are then slathered with exotic sauces (from chipotle aioli to buttermilk ranch and tabasco ketchup) and layered with toppings such as crispy onion strings, breaded jalapeños, and grilled pineapple. From the burgers to the sweet-potato fries, the griddlemasters make all of their hearty, old-fashioned fare by hand.
As a burgeoning locally-run, two-location dessert empire, Frootsii bring smiles to thousands of sweet-toothed customers with handmade treats such as frozen yogurt and sorbets, chocolate-dipped cakepops, and freshly baked cupcakes. An ever-rearranging daily menu of cupcake flavors introduces taste buds to familiar favorites such as German chocolate and red velvet, as well as less-common tastes such as cinammon apple caramel, green tea, or chai tea. Savor spoonfuls of frosty sorbet or frozen yogurt in flavors such as Irish mint, pistachio, and kiwi strawberry, or use wide-circumference boba straws to suck up frothy boba tea’s chewy tapioca pearls or engage in diplomatically tense spitball arms races.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 13 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day lava-powered ovens warm up batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, pecan praline, and white-chocolate raspberry remain constants on the menu, and a new flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all frosted with a signature blend of cream cheese and butter.
Each Nothing Bundt Cakes location also houses its own stock of gifts. Patrons may come across the brightly hued handle of a confetti cake knife or opt to take home an old-fashioned tin, perfect for stowing coffee and imprisoning gingerbread men who have tried to run away. Contact the location of your choice for gift pricing and availability.
The brainchild of sisters-in-law Shelly and Quinn Pennington, Buttercelli Bakeshop pleases sweet teeth and nourishes bodies with the dulcet tastes of oven-fresh, organic baked goods and piping-hot java. By welding together Shelly's mercantile savvy and Quinn's background in biochemistry, the pair devised a bakery built around mouthwatering cakes, cupcakes, cookies, and muffins forged from organic ingredients without the artificial aid of preservatives, additives, or corn syrup. The gleaming glass-flanked counter excites both eyes and palates with plates of cupcakes crowned with dollops of creamy frosting, cakes emblazoned with custom decorations, and dessert bars decked in colorful layers of jam. Coffee and espresso keep sweet notes company among the café's tempting cake displays and dark-hardwood floors. Meanwhile, convenient curbside pickup allows party planners and picnic-table racers alike to fetch desserts while on the go.