When coming up with a recipe for The Mad Italian’s gelato, the owner enlisted the help of a Italian family who had been using the same recipe for generations. A selection of more than 50 flavours includes milk-based varieties, such as dulce de leche and pumpkin pie, and an additional reserve of water-based flavours takes on fruitier variations, including blood orange and blueberry basil. In addition to scooping authentic gelato, the staff brews Caffè Haiti espresso, a 100% arabica blend imported directly from Rome.
Owner Eli Turkienicz wondered what he could add to the menu to combat the wintertime slump of gelato sales and frozen tongue syndrome. In true gelateria form, the answer came in a cone: Zazzu hot pizza cones. The savoury treats portably encase toppings such as meatballs and mozzarella or turkey and basil pesto. The cooks also whip up a menu of salads and paninis.
Though he couldn't have known it at the time, Adam Caldwell arranged what arguably could be considered one of the most successful first dates in modern history. He not only ended up marrying his date, Danna, but also had such a memorable time with her in the frozen-yogurt shop that the two of them were eventually inspired to start their own. They opened Menchie's Frozen Yogurt in California in 2007, and within just a few years, found themselves with a family of hundreds of thriving stores sprinkled all around the world.
As the Menchie's brand grew, Adam and Danna kept a simple mission in mind: to make their customers smile. An adorable cast of animated characters is featured throughout the stores, including on the colorful spoons, and customers can have fun creating endless frozen-yogurt combinations. There are almost 150 rotating yogurt flavors, and the selection includes eight versions of vanilla. Of course, there are plenty of toppings as well, displayed in help-yourself bins filled with fresh fruit, nuts, cereal, and candy.
The yogurt is made from fresh milk from a California dairy, and it is free of the artificial growth hormone rSBT. All the yogurt is kosher, and certain flavors accommodate vegan and gluten-free diets.
Whether traveling by plane or paddling a raft made of burnt cupcakes across the ocean, culinary students from around the world descend upon Toronto to attend the Bonnie Gordon College of Confectionary Arts. Here, students receive schooling in baking, pastry arts, cake design, and confections. They enroll in full- or part-time programmes, and eventually, they graduate with diplomas in their fields.
The school has built a world-renowned reputation by sticking to the basics and not the pan: it emphasizes proper techniques, but it also fosters individual creativity. Even casual cooks can get their hands dirty thanks to general-interest classes. During these intimate sessions, instructors share their wisdom in everything from artisanal breads to chocolate bon bons and haute couture cakes. Broader topics are available, too, including introductory classes to baking and cake decorating.
Whether traveling by plane or paddling a raft made of cupcakes across the ocean, aspiring culinary artists from around the globe descend upon Toronto to attend the Bonnie Gordon College of Confectionary Arts. Here, students receive schooling in baking, pastry arts, cake design, and confections. They enroll in full- or part-time programs, and after honing their skills, graduate with diplomas in their fields.
The institute has built a world-renowned reputation by sticking to the delicious basics: its curriculum emphasizes proper techniques, while also fostering individual creativity. Even casual cooks can get their hands floury thanks to general-interest classes. During these intimate sessions, instructors share their wisdom in everything from artisanal breads to chocolate bon bons and haute couture cakes. Broader topics are available, too, including introductory classes to baking and cake decorating.
Some first dates are so magical they’ll change your life, and this was the case for Danna and Adam Caldwell. The lovebirds had their first date at a frozen-yogurt shop where they discovered a mutual passion for frozen yogurt (and each other). In 2007, the now husband-and-wife duo created Menchie’s.
Today, the frozen-yogurt franchise has grown to more than 250 locations around the world, and was ranked the fastest-growing chain in 2010. Each one, adorned with pictures of celebrities enjoying Menchie's treats on their walls, offers an assortment of self-serve yogurt flavours and toppings, which customers can mix into a yogurt cup or waffle bowl. The yogurt is made with fresh milk from Canadian dairy cows; many flavours are nonfat, no sugar added, even vegan.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own premium 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 flavours,? one for each day of the month. Since then, Baskin-Robbins has introduced more than 1,000 innovative flavours, opened shops with more than 6,700 franchises in 50 countries worldwide, and earned the top spot amongst ice cream chains in Entrepreneur's 2014 Franchise 500 rankings . Even their little pink tasting spoon has become a staple as a way to make flavour browsing an event by allowing guests to try their innovative ice cream flavours and speciality desserts without paying cash for the privilege.