Blue Sheep Bake Shop's in-house bakers conjure more than 20 cupcake flavors daily, culled from a total of 50 varietals, including red velvet, s'mores, and Guinness beer. They also create giant incarnations that serve as cakes for 10 people or temporary shelters for five. The shop's truffles spring from a mixture of cake and frosting dipped in premium chocolate and sprinkled with peanuts, raspberry drizzle, or stuffed with cream cheese. Vegan, gluten-free brownies, scones, and cookies can accompany Blue Sheep's traditional desserts to corporate events or anniversaries of corporate events.
Bagel Garden's dough slingers bake 18 to 20 types of bagels daily for a menu of sandwiches smeared with cream cheese or stuffed with meats, cheeses, and veggies. With more than a dozen spreads, patrons can blanket bagels in freshly blended flavors or pay homage to van Gogh’s masterpiece, Scalliony Morning, by daubing a blank bagel canvas with smudges of bacon, scallion, and herb cream cheese ($0.90 for a bagel; $2.10–$2.76 for a bagel and cream cheese).
The poultrygeists at Cluck-U glorify grilled, fried, and buffaloed bird with a Southern-style bill of fare devoted to the chicken. Diners debate dressings for buffalo wings, choosing from 15 different flavors such as Cluckster's hot, mustard barbecue, and Fiery 911 sauce, which requires a signed waiver and back-up set of taste buds. Six pieces of fried-to-order light meat, dark meat, or a combination of each come standard or, like an amicable bee, bearing a satchel of honey. Three buttermilk biscuits buttress main courses, and seven sides vie to rub elbows with entrees, prompting mac 'n' cheese to plump its profile with four types of dairy and mashed potatoes to reinforce its gravy boat with cannons.
For Sean Ulley, the owner Smokehouse Barbecue in Somerville, grilling meats is a family tradition; his father runs his own barbecue joint in Andover. To infuse ribs, brisket, and pulled pork with deep flavor, Sean seasons the cuts with a dry rub and smoke them for up to 17 hours—as deliciously described in the Somerville Today. The cooks also make good use of their fryer, deep-frying everything from corn on the cob to Oreos. Patrons can also opt for fried chicken, burgers, or Creole dishes such as the Louisiana Steampot—a medley of clams, mussels, crawfish, and shrimp served over rice and garnished with a strand of sautéed Mardi Gras beads. In the summer and spring, diners can head to an outdoor patio to eat in the warmth of the sun.
At Candyland Crafts, candy makers and cake decorators choose from more than 10,000 products, sifting through collections of candy molds, fondants, cake toppers, and themed-party packages to create the toothsome displays in their heads. Candyland Crafts' site itself serves as a resource, bursting with 4,000 sqnumerous candy- and cake-crafting guides designed specifically for first-time artists or super-intelligent M&Ms seeking to build their own city.
An extensive selection of icings includes edible glitter, airbrushable icing, and gels. Unicorn and frog molds give lollipops a creative look, while letter and number molds let customers eat a balanced diet filled with a variety of fonts.
The seas have been the frontier of some of humanity’s greatest travels and the source of some of its most delicious food. Savor Restaurant's chefs celebrate the sea’s diversity of flavors with a robust menu of oceanic treats. At their raw bar, they prepare fresh shellfish such as oysters or clams on the half shell for consumption in their naturally briny juices. They augment the flavor of other seameats, searing Atlantic salmon in sherry wine sauce or baking tender cod with fresh herbs and roasted potatoes. Savor's culinary crew also a crafts a number of authentic pasta dishes, including wild mushroom ravioli and seafarer-friendly zuppa di pesce, served with clams, mussels, shrimp, scallops, and eye patch.