Peering into the pastry display case at Sweet Story Bakery is always a treat. That's because head baker and owner Michele Howard not only creates beautiful desserts, but changes the menu every day. One day, she'll be in the mood to create more decadent treats, and so she'll craft Ding Dong cupcakes, cherry chocolate scones, and New York?style cheesecake. But on another, she'll stick to lighter options such as raspberry lemonade cake or salty and sweet cake pops. Other occasions might bring layered Kit Kat bars, lemon bars, and chocolate-dipped pecan wedges. No matter her mood, however, she always cooks up at least one gluten-free dessert to ensure every guest can sate their sweet tooth. She complements her homemade desserts with jars of novelty candy. These pair with desserts to make great last-minute gifts or to put finishing touches on gingerbread-house renovations.
Guests fill dishes with swirling medleys of frozen yogurt and toppings, taking advantage of the confectionery agency afforded by the self-serve stations at Polar Bear Yogurt. The kosher, locally sourced fro-yo comes in nonfat, lowfat, sugar-free, non-dairy sorbet, and original tart varieties, with flavors that rotate on a seasonal basis but may include wild berry, irish mint, dutch chocolate, or red velvet cake. Polar Bear Yogurt complements its dollops of subzero sweetness with iced coffee, Italian sodas, pies, and grilled paninis. In addition, the fro-yo emporium pays homage to the mammal from which it draws its name with technically inedible polar bear stuffed animals.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
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 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal 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 crowned with signature cream cheese frosting.
We are conveniently located in the heart of Wilsonville, Oregon. With our inviting atmosphere filled with warm and fun interior setting, we are certain our customers will always have a great experience. We offer many different flavors of yogurt with a variety of toppings to choose from.
More than 25 breads, made from fresh, natural wheat flour, fill the racks at House of Bread, ready to be toted home and eaten, or sliced for the bakery's hearty sandwiches. The stone-milled flour combines with honey, which serves as a natural sweetener, and natural ingredients to create mouth-watering loaves of challah, raspberry swirl, gluten-free rice bread, and over 20 others. A rotating schedule of breads, muffins, and scones keeps the menu as fresh as the pastries.