Cold Stone Creamery’s ice cream, made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone Creamery’s ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
Pie Town approaches each pizza as a work of crusted art, with local ingredients weaving in and out of each pie like the woodwinds in a cheese-based concerto. Pie Town uses both classic and 12-grain crusts as doughy circumferences for its pizza creations. Pie Town's pies are cooked for less than three minutes in the 800-degree heat of the restaurant's oven. When pizzas are done cooking, they are immediately brought to the table for inspection by the customer's taste buds. Acclaimed pizzas on Pie Town's dinner menu include the pie town margherita ($12), which employs mozzarella cheese from the Chapel Hill Creamery, and the Bacon and Egg ($13), where the eggs cook atop the piping hot pizza like magnifying-glassed ants on a bacon-and-arugula sidewalk. An assortment of traditional toppings ($2 each), such as pepperoni and Italian sausage, are also available as slingshot ammunition. Pie Town also serves a selection of appetizers ($5–$6), salads ($6–$7), and desserts such as gelato du jour or chocolate fondue with strawberries, marshmallows, and Rice Krispies treats ($7).
Great Harvest Bread Company’s bakers craft a heart-healthy assortment of whole-grain breads and baked goods using freshly ground flour. Each month, a newly designed menu allows the team to employ the season's freshest ingredients and harvest the warmest loaves from bread-bearing trees, including cinnamon-raisin-walnut swirl, white chocolate cranberry swirl, and Mediterranean olive loaves.
“Frozen” is a four-letter word at Novella Cupcakes. The eatery’s bakers whip up fresh cupcakes from gourmet ingredients, including Madagascar bourbon vanilla and cage-free eggs. The result is a menu of made-to-order treats in classic flavors such as The Pineapple—paradise cake made with real chunks of pineapple and topped with pineapple whipped cream. Other flavors include banana cake made with real bananas and walnuts and topped with cream cheese icing, and sweet potato cake baked with brown-sugar streusel and decorated with cream-cheese drizzle.
When discussing the origins of his bakery with reporters from the Houston Press, owner Andrew "Drew" Rogers explained, "When I turned 40, my wife turned to me and said, 'If money were no object, what would you really want to do?'" Andrew told her he wanted to be a pastry chef, recalling the familiar smells of baking from growing up in an Italian household. After working in various bakeries and kitchens throughout Houston, he finally opened up his own New York–style bakery, Drew's Pastry Place.
Colorful displays of cookies, cakes, and housemade cannolis lauded by MyFoxHouston greet customers entering the bakery, where Andrew and his kitchen crew whip up baked goods and fresh bread from scratch. In the seating area, customers curl up in a cushy armchair by the bookshelf and bite into crunchy pizza. Soft lanterns hang from the bakery's ceiling, illuminating Italian-inspired artwork—from oil paintings of the countryside to marble statues of a puddle of olive oil.