From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
At The Cupcake Kitchen and Luncheonette, owner Jennifer O’Connel shows off her cupcake making skills. Mixers churn locally made butter and natural extracts into batter, creating delectable flavors such as chocolate, vanilla, and red velvet to bake into individual puffs. After pulling pans from the oven, the baking team swirls on frosting and sprinkles toppings, dressing each pastry for attendance at parties, holiday dinners, or liquid diet breakdowns. Before patrons come by to claim their frosted dozen, the pastries take up temporary residence in the 1950s-themed shop, basking in the glory of an artificial-additive-free existence.
Supreme Bakery whips up imaginative baked goods just one mile from Thomas Edison's own inventor's laboratory. This juxtaposition is apt, given the bakery's penchant for cakes that resemble open books, designer handbags, sneakers, basketball jerseys, and even invisible friends. However, fanciful presentations don't trump the Stolz family's decades-long commitment to old-fashioned baking techniques. For more than 35 years, Supreme Bakery has baked an extensive selection of certified-kosher goods onsite and from scratch daily. The bakers prepare everything from New York?style donuts, artisan breads, and ?clairs to multi-tiered, meticulously sculpted wedding cakes. Not all of the bakers' efforts go to feeding customers, though. Supreme Bakery also gives back to the community by regularly donating food to three local soup kitchens.
The Boston Ice Cream Company?s staff scoops all-natural Emack and Bolio's ice cream into cones, onto cakes, and across its ice-cream pizzas. The story of Emack and Bolio's dates back to 1970s Boston, when a music lawyer wanted to create a space for musicians to hang out on late nights after shows. Like the first brave settler to farm Wisconsin, the small shop spawned an ice-cream empire from modest origins.
This Beantown tradition arrived in Livingston with a rotating roster of flavors that includes almond coconut bar, lemon sorbet, and key-lime pie. The shop's confection makers also use Emack and Bolio's ice cream to create custom cakes with housemade buttercream. They even prepare an ice-cream pizza, which has a brownie crust, vanilla-bean ice cream, fudge swirls, raspberry-filled chocolates, and a marshmallow topping. Their nonfrozen treats include handmade chocolates and cookies, as well as jellybeans, swedish fish, and enough sweets to decorate the set of a Candy Land movie.