When Valerie Beck was in kindergarten, there was only one way to get her to drink her milk: mixing in chocolate. As she grew up, her passion for the sweet treat only deepened. During a five-year stint living in Europe, she sleuthed out the most delectable chocolate shops and bakeries, eventually bringing friends along with her on trips to chocolate hot spots. After returning to the United States, she broadened her scope to create Boston Chocolate Walking Tours, focusing on the city’s increasing number of premium chocolatiers.
Valerie’s team of tour guides reveals Boston's best chocolate spots to guests on 2.5-hour tours around the Newbury Street neighborhood. They embark from Teuscher Chocolates of Switzerland, walking or canoeing across the city's historic chocolate canals. The tour changes daily, hitting five–six spots, such as DeLuca's Market and Emack & Bolio's, though the Lindt shop is always on the list.
PotatoFreak is a unique concept. The restaurant features 2 venues in one: a Dining Lounge and a Chocolate Express Fondue feature offering customers variety while offering exclusive dining experience and the excitement of express fruit/chocolate fondue within a single establishment. The restaurant features a cozy and open co
Patsy’s Pastry Shop has been in business for more than 45 years, and not much has changed since its early days. The cakes are still made using real whipped cream, fresh strawberries, and real buttercream icing. And the cookies and Italian pastries, from the rich éclairs and cannoli to the crisp gingerbread people, are still made from scratch every single day. To make their popular amaretto pastries, chefs soak airy Italian sponge cake in rum and amaretto, then painstakingly layer it with creamy vanilla custard, sweet almond paste, and a glaze made from apricot preserves. But for those who prefer chocolate, they give equal attention to a triple-decker ganache cake, stacking liquor-soaked layers of light chocolate sponge atop rich chocolate mousse, and finishing the decadent tower with a final coat of dark chocolate ganache and a drizzle of white chocolate. With bakers that give so much attention to detail, it should come as no surprise that Patsy's is also a popular spot for custom cakes. No matter the occasion, staff will happily decorate any one of their whipped cream, carrot, rum, or Italian-style cakes with a personalized message such as “Happy Birthday” or “Please Accept This in Lieu of Payment.”
This eco-friendly spot looks more like a '50s diner than a coffeehouse. Nevertheless, baristas do concoct lattes, pouring their creations into cups made from corn syrup and composting any trash. If that’s not enough to soothe your over-caffeinated soul, maybe a round of pool—yes, at a coffee shop—will do the trick.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
Judy Rosenberg didn’t set out to be an award-winning chef or an NPR-lauded cookbook author. The owner of Rosie’s Bakery found her calling in 1974 after attending art school and gobbling desserts at some of New York’s finest bakeries, becoming inspired to forge her own batch of sweets. When the staff of a local cheesecake shop got hooked on her homemade cookies, she knew she’d found a recipe for success. Since then, she’s expanded her culinary repertoire to include fudge-nut brownies, bavarian-cream fruit tarts, and more than 14 types of muffins and scones.
Each recipe teems with real, old-fashioned ingredients, such as butter, cream, sugar, and edible monocles. Cakes come in circular layers and rectangular sheets, boasting flavors such as carrot and mocha. Filled with snickerdoodles and chocolate-chip rounds, the cookie lineup conjures more childhood memories than a psychiatrist who rides to work in an ice-cream truck.