Darlene Delaney and Sue Bisesi are best friends and cousins who also describe themselves as the Lucy and Ethel of the cupcake industry. That's because they each bring a special skill set to SuzieCakes, the bakery they opened together after months of planning from opposite coasts. Darlene pilots the business side of the operation and researches new products, and Sue expertly mixes the batter and buttercream frosting for the shop’s signature cakes and cupcakes. Today, the team is united in their “neighborhood boutique cupcakery,” where customers can peruse a menu of nearly 100 flavors with deliciously creative twists. Examples include a chinese-five-spice cake with brown-butter frosting, and the Balsamic Blast, a cake that melds sweet strawberries and strawberry-balsamic buttercream with the gentle bite of a balsamic-reduction glaze. Cake pops, whoopee pies, and buttercream truffles are also ideal for commemorating special occasions, and frosting shots deliver sweet buttercream pick-me-ups perfect after hard days spent stealing John Wayne’s footprints.
Although Queen Zuri New Orleans Delicacies stands more than 1,000 miles from the Big Easy, the shop manages to capture the sweetness of New Orleans life with an assortment of southern-inspired desserts. Red velvet cake,?banana pudding, and pralines are a few specialties, along with exquisite?wedding cakes tailored to individual tastes. There's a savory side to the shop, too: customers can slurp?New Orleans?style gumbo and crab chowder. And according to?one?Shelton Herald contributor,?owner Kim Soto?"has tried to re-create New Orleans with the interior design as well.?Photos of Crescent City scenes hang on the wall and New Orleans music plays on the sound system."
At Frazzio Premium Frozen Yogurt Café, guests pour their own cool treats, blending frozen-yogurt flavors and customizing them with a selection of 33 toppings. Many of Frazzio's flavors are low fat or nonfat, including choices such as pomegranate raspberry, cake batter, dulce de leche, and key lime.
At Lizzy's Lollicakes, it's all about one thing: the cakepops. The fun but smartly portioned treat comes in a large variety of flavors, including vanilla, chocolate, red velvet, funfetti, devils food, lemon, strawberry, carrot, and Oreo.
Holidays, anniversaries, graduations, birthdays?name an occasion, and chances are, David?s Cookies has a treat to match. By the mid 1980s, David?s Cookies had become an international presence, with more than 250 shops around the world doling out fresh batches of cookies, brownies, cheesecakes, and other baked goods. Instead of promoting a chocolate chip cookie to the United Nations, the company maintains that global reach via the web, where visitors can browse David?s vast inventory by the types of treats they want or the type of occasion they?re celebrating.
When his daughter was diagnosed with celiac disease, Jeff Robbins did what any parent would do. He started a bakery. Robbins, a market-research consultant, teamed up with a friend with a background in the hospitality industry and a decorated chef with 30 years of experience, and the trio spent three years breaking the code on how to make delicious gluten-free cookies that his daughter and other kids in her situation could enjoy. Their bakery opened in January of 2011, when they lit their oven with a ceremonial gluten-free torch, and within a year, Get Fresh Bakehouse's creations were lauded as the best gluten-free chocolate-chip cookies by Oprah.com. The facilities maintain 100% gluten-free standards, using certified ingredients and rigorously tested products to make their cookies and treats.