Since 1935, freshly baked goods have lined the glass cases at Glaus Bakery, beckoning passersby with glistening icing and sweet fillings. Inside the shop, steam rises off of piping-hot bread delivered straight from the oven as hands and feet clamor for chocolate-rum-and-pineapple cakes, a customer favorite. Icing-topped danishes and turnovers and classic pastries, such as éclairs and napoleons, join the tempting roster of dainties cooked up by chefs who also craft made-to-order cakes for special occasions.
You'd be remiss if you skipped over Mini's Cupcakes due to their size alone. These miniature cupcakes were created by Leslie Fiet, who, after hundreds of experimental recipes, finally hit the right balance of sweetness to win Food Network's Cupcake Wars. In the frosting and cake, she uses simple ingredients, such as cream cheese, unbleached flour, and vanilla-bean paste, rather than artificial ingredients with long, cumbersome names, such as cellulose monoglycerides or John Jacob Jingleheimer Schmidt. All cupcakes are miniature in size, so customers can get a quick sugar fix or sample several flavors guilt-free.
Each day, the staff of K's and D Bakery starts from scratch, whipping up an encyclopedic list of both sweet and savory goodies. Fresh donuts sweeten the display cases every morning, and bakers pull fresh bread from the oven several times throughout the day. Unlike a chef with only a cat-shaped cake pan, K's and D's team crafts several types of custom cakes, decorating them with toys and photos for birthdays or blanketing them with fondant for weddings.
At Feldman's Deli, the spirit of a New York City delicatessen meets the rustic, comfortable aesthetic of a ski chalet. Behind a thick wooden counter, servers slice pastrami and corned beef for half-pound sandwiches and craft Old World and Jewish specialties such as matzo-ball soup, pierogi, and freshly made bagels. Those bagels are first boiled, then baked, giving them their signature chewy crust. Chandeliers made from antlers hang over wooden tables where diners sit, savoring their meals and sipping old-fashioned egg cream sodas.
Mrs. Fields' sugary delectables have lifted the spirits of mall shoppers and fortified dessert-deprived food courts for more than 30 years. The baroness of baked goods has since expanded her confectionary kingdom to the online realm, selling carefully crafted gift packages filled with cookies from her secret cyber-bakery. Choose from dozens of Valentine's gift sets, such as a dozen long-stemmed cookie roses ($49.99) and a sweet-tooth tingling three hearts Valentine cookie cake ($34.99). The For My Sweetheart Box comes with 60 bite-sized cookies, two frosted heart-shaped cookies, and 2.5 ounces of salt water taffy ($42.99), which you can save for special occasions or just cram into your mouth while trying to whistle Tchaikovsky's 1812 Overture. A fresh-baked box of cookies will put a chocolate-covered smile on your sweetheart's face and make up for last year's barely edible diamond ring.
Since 1997, experienced baker and German national Markus Vosen has vended an assortment of fresh baked goods free of artificial flavors and preservatives from his authentic German bakery. Slices of Italian rustique ($2.45), rye ($3.25), or french baguette ($2.50) can be dipped in oil and vinegar or be covered with fancy fromages. Diners can also delight in sampling Vosen’s foreign-sounding sweets, such as bienenstich, a cake with honeyed almonds ($3.25), mohnstriezel, a poppyseed pastry ($6), and cheesecake, a cheese-based cake ($3.25). Vosen’s also proffers alluring loaves of bread baked daily, including seven-grain ($6.50), sunflower ($5), and more, ideal for bearing breakfast marmalades or carrying around as an accessory in a chic brown paper bag.