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.
The baristas and bakers of Gypsy Donut and Espresso Bar perform a daily balancing act of baking handmade treats from locally sourced and free-trade ingredients, reducing their carbon footprint, and expanding their community outreach. They accomplish the first feat by producing a tasty assortment of donuts using ingredients acquired from local purveyors and farmers and brewing free-trade beans roasted by Nyack’s own Stumptown Coffee. Their dedication to reducing waste inspires them to donate used coffee grounds for composting, and they also make use of the building’s exposed brick walls and reclaimed materials including a fallen pine tree, which was fashioned into a counter. The staff is equally committed to the local community, and they demonstrate this by giving surplus food to local pantries and participating in the Mostly Music Festival with their edible saxophone routine. They encourage participation from their guests by allowing them to make donut-flavor suggestions with a grand prize of a half-dozen donuts given to the winning idea's generator.
Little Scoops looks just like an ice-cream parlor from the ‘50s—if it mistakenly got zapped by a shrink ray. That’s because the shrunken-down shop is designed for kids, giving parents a family-friendly kid-sized space for children's meetups, play-dates, or ice-cream socials. At the U-shaped ice-cream bar, pintsize stools capped with red vinyl beckon kids to sidle up and check out the flavors of Welsh Farms ice cream, soft serve, and shaved ice. A jukebox plays kid-friendly tunes as little ones decorate their scoops with colorful toppings, taking care not to spill their sweets on imaginary friends or the black-and-white checkered floor.
The parlor also hosts children’s post-game meetups, play dates, and parties. Parents can opt for party packages that include pizza and soda; during the festivities, Little Scoops staffers take the lead on setting up, cleaning up, and organizing interactive games.
Rehab jolts snoozing taste buds awake with eight rotating flavors of nonfat, kosher frozen yogurt crowned with fresh fruit and candy toppings. Frosty peaks of classic flavors including tart, strawberry, chocolate, and vanilla yogurt avalanche from self-serve machines each day, and less traditional options, such as red velvet cake and peanut butter, make frequent cameo appearances, much like a werewolf professor's substitute. The colorfully lit fro-yo alcove also boasts a buffet of fruits such as just-plucked blueberries and kiwis, as well as candies including gummy bears and crunchy chocolate candies, with which to crown chilly desserts.
It’s rare to get exactly what you want in life, but Aunt B’s Yogurt Bar is one sweet exception. “Everybody loves it, people from three to 103,” explained Aunt B's owner, Bobbie Loeb, to the North Salem Daily Voice. “They all want to do it themselves.” By “do it themselves,” she means choosing from a roster of frozen-yogurt flavors—examples include angel food cake and York chocolate peppermint—and decorating the cold treat with more than 40 toppings, such as fresh fruit, pistachios, or caramel Ghirardelli syrup. At a DIY waffle station, patrons can prepare fresh, hot waffles to douse with the creamy dessert. Despite its decadent texture, yogurt has health benefits; each flavor delivers live, active cultures that promote healthy digestion and reduce excess midi-chlorian counts.
Voted Best Cupcakes by Westchester Magazine, Flour & Sun Bakery's confectionery artisans whip up cupped concoctions from scratch daily, using local, preservative-free ingredients whenever possible. Each day the cupcakery offers eight to 11 different flavors of the small sweets, with flavors pulled from their vast menu of more than 150 varieties. Stock up on classic vanilla and chocolate, or mix and match among their more inventive concoctions, such as the samoa cupcake, vanilla cake filled with caramel, topped with caramel frosting and toasted coconut flakes, and coveted internationally by rival jewel thieves, each gunning to first lay claim to the prize.
The staff at the newly opened Hudson Valley Cakery bakes every item in its quaint bakery from scratch and whips up pies, cupcakes, tarts, and custom cakes without artificial flavors or preservatives. The shop even offers gluten-free options among the frosted creations behind its glass cases. Hudson Valley Cakery opens for breakfast and serves coffee every day but Monday, tempting customers with treats such as champagne-custard and raspberry-buttercream cupcakes as well as flaky, cinnamon-laced morning buns. To boot, eight varieties of pie render decision making at the bakery as difficult as getting apple pie classified as an enemy of the state.