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.”
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.
If you stumble over a few of the ingredients in Life Alive’s signature Goddess bowl, don’t worry—you’re not the only one. That’s why the restaurant’s website keeps a glossary of its menu’s potentially baffling ingredients and their health benefits. The Ginger Nama Shoyu sauce, for example, may seem outlandish to Americans but “the Champagne of Soy Sauce” shouldn’t be. It’s 100% organic and non-GMO, ages for four years in cedar kegs with less salt than traditional soy sauce, and is completely raw. Ginger adds an extra dose of healing, since it naturally eases digestive issues and nausea, as well as ulcers and inflammation. In this particular dish, the potent sauce flavors a medley of carrots, beets, broccoli, dark greens, tofu, and short-grain brown rice—a nutritional powerhouse all on its own. The Goddess bowl epitomizes Life Alive’s approach to vegan food: it should be organic, whole, and therapeutic, and use ingredients that come from local farms. And, it should meet these requirements without sacrificing flavor or convenience. In addition to nourishing the body, Life Alive believes that cuisine should also benefit the environment and the community. That’s why the restaurant sources its ingredients sustainably, recycles and composts scraps, and uses biodegradable packaging and cleaning materials formulated without chemicals or bacon.
Hailed as 1 of 11 coffee shops that “put Boston on the map,” according to the Boston Globe, Simon's Coffee Shop decided the only way to top itself was to literally put itself on the map again. Despite just opening, Simon’s Too looks a little more grown-up than its predecessor. Instead of playful orange walls, the coffee shop has exposed brick; instead of scrawling the menu items in multicolored chalk, the baristas print them carefully with white block letters. But Simon’s Too still has the same energy as the flagship location. And it still uses only local coffee, which is brewed from beans roasted in Arlington and Acton. Like a cartoon pie cooling on a windowsill, the coffee bean grinder entices guests with its deep aromas, luring patrons to the wooden counter to order one of the day’s available soups or a signature drink concocted by a La Marzocco espresso machine.