At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words ?unusual varieties? shone high above each shop, signaling their respective owners? passion for anything but an ordinary dessert experience. When the two got together, it was natural that they?d adopt the theme of ?31 flavors,? one for each day of the month. Since then, Baskin-Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
Transylvania, Romania, may be Dracula's hometown, but it's also the hometown of something much sweeter?chimney cakes. The cylindrical cakes, which were originally baked on hot coals by the area's Hungarian residents, look a little like ribbon wrapped around a spool. To make them, bakers roll special dough by hand into an even strip, and then wrap the dough around a wooden or steel cooking roll. Next, they coat the dough in sugar and bake it. The result is a fully, soft inside and a crispy outside that is quickly coated in sweet toppings while it's still hot.
They used to be made only for special occasions in Romania and Hungary, but they've become quite popular and are slowly spreading across the world. In 1985, when the Chimney Cake Caf? opened, they officially touched down in Ann Arbor.
In the decades since then, the cafe team has added flair to the traditional pastry. They've started stuffing savory, garlic-and-cheese-covered chimney cakes with fillings such as chicken and feta cheese, and they've improved upon hot coals as their cooking method, upgrading to modern ovens and lasers. They also specialize in chicken and lamb shawarma. However, they still create the popular sweet cakes coated with such toppings as Nutella, Oreos, and coconut.
By age 10, after two years baking by her mother’s side, Felicia Johnson was already mixing batter of her own. In adulthood, she joined the United States Navy and then the business world, but her childhood love of pastry never waned. At Cake Luv, Felicia channels that passion by crafting customized cakes. Her creations run the gamut from tiered wedding cakes to specialties made to look like kids characters such as Tigger and Buzz Lightyear. She shares her skills at cake decorating classes, where students paint on a truly edible canvas, unlike those awful tasting paintings of fruit.
Like her specialty cakes, Felicia’s cupcakes come in a variety of flavors including Black Forest, a devil’s food cake filled with cherry and topped with buttercream icing. Pairs of gourmet brownies and cookies round out Cake Luv’s stock of sweet treats.
Cake Bite Delights throws conventional etiquette to the wind by designing cakes that can be enjoyed sans utensils. The bakery’s bite-size cake pops get their name from their unique presentation: each delicious morsel is served on a lollipop stick. If these cake pops taste richer than their larger brethren, it’s because the bakers first blend cake with icing to form dense balls, which they then coat in candy shells. Though it’s easy to find something to like on a menu that includes birthday-cake, double-chocolate-chip, banana-pudding, and pink-lemonade flavors, the bakers have been known to replicate specific flavors on request. They can even decorate pops so that they coordinate with a party’s color scheme or blend in on plates filled with disgusting vegetables.