Though eating carefully crafted cuisine is a delicious endeavour, enjoying it amid stunningly scenic surroundings can somehow make it taste even better. At The Silver Birch Tea Room, the outdoor confines bloom with verdant plants, a trickling waterfall, and a garden brimming with herbs from Heritage Line Herbs, the eatery's parent establishment. This backdrop feeds all of the senses, including one's sense of being stared at by plants. Diners can lounge under umbrellas while sampling fresh salads, perch on the sprawling wooden swing while enjoying sips of lavender lemonade, or stroll through the garden while contemplating how difficult it would be to grow cookies from the ground.
Jesika, the baking mastermind behind the by-order-only bakery Just Right Cakes, collaborates with clients to transform their visions into custom hand-carved cakes, gourmet cupcakes, or cake pops. The freshest ingredients go into each of her seven cake flavours, which she tops with rich, buttery frostings. In addition to her creations, Jesika can also take care of party supplies, picking up festive balloons and decorations or trick candles capable of doctoring the age on one's drivers licence.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.
The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted on site from Marble Slab?s original recipe, enticing customer's eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavor masterpiece into a house-made waffle cone.
In addition to procuring hand-held treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team for sprucing up special events such a corporate get-togethers or school functions with portable marble slabs or sundae bars in tow.
YoYo's Yogurt Cafe believes that a good frozen yogurt is like a fine wine, as both treats require deft cultivation in order to reward taste buds with flavour and health-boosting benefits. Self-serve machines churn a rotating menu of six, fat-free flavours of frozen yogurt, each blended from a fresh, liquid base chock-full of probiotic cultures that fortify the digestive system and re-kindle its interest in modern art. This friendly flora can counteract mild to moderate lactose intolerance, making the frosty treats safe for sensitive tummies.
Family owned for two years, Wisdom Teashop is committed to enriching the global tea community by providing Fair Trade and Ethical Tea Partnerships loose-leaf teas and products whenever possible. Savour the soothing taste of Japanese matcha ($6 for 50g), a rich, frothy green tea often used to make green tea ice cream, lattes, milkshakes, and bubble-bath beards. Or shake up your morning coffee routine with a steamy cup of Canadian breakfast tea ($4.95 for 50g), a specialty black tea blend whispering floral, oaky sweet nothings. Shoppers looking for gifts or a little something special to accompany their own tea-totalling will appreciate the selection of accessories and wares at Wisdom Teashop. Do your part to save the earth, one leaf at a time, by storing your lovely leaves in a round tea caddy ($2.75 for 50g container), a sleek, reusable tin good for long-term, air-tight storage. Once exposed to the freedom of the air, let leaves soak directly into your cup or pot with a stainless steel infuser ($5.95), or tea ball infuser ($3.75 for a 2" infuser).