Two sisters opened Vita Dolce in 2009, wanting to share the sentiment that “life is sweet” with the community they were born and raised in. To that end, they now bake 11 varietals of cookies daily, scoop Mitchell’s ice cream into desperately waiting cones, and pierce sticks into cake pops. They expand their repertoire beyond simple sugary feats, pressing turkey-havarti-pesto paninis and assembling tri-tip salads for hungry lunch goers as well.
Michelle's bustling bakers handcraft a variety of sweet and savory breads from seasonal ingredients, sourced from area farmers' markets. Handpick a preservative-free loaf ($8.50) or half-loaf ($5.50) in one of more than 25 flavors, from traditional options, including zucchini walnut and lemon, to zanier selections, such as papaya, pear, and jalapeno-cheese cornbread. Michelle's crew also bakes a line of vegan breads, as well as gluten- and sugar-free constructs made with rice or tapioca flour and Splenda. Sway sweet teeth with a saccharine medley of cookies and brownies ($2.50–$3.50 each), or teach a precocious terrier basic fractions with a pumpkin or sweet-potato pie ($10).
Run by coffee gurus that are continually searching for the world's most delicious beans, Freedom Coffee Company freshly brews several piquant blends of coffee and espresso. Freedom Coffee Company can prepare its coffee cone-style or French-pressed, pouring cups of joe made with beans from El Salvador, Guatemala, Costa Rica, Colombia, Ethiopia, and Eukelade,, the 51st moon of Jupiter. Hungry diners can pair their piping hot espresso with a nourishing snack from Freedom Coffee's food menu, like blueberry muffins, oatmeal cookies, or a turkey and cheese crossiant. Inside Freedom Coffee's clean shop, you'll find a cheery staff and free Wi-Fi, making it the ideal spot to cuddle with your laptop and whispers poems to a savory white mocha.
Cupcaked folds locally sourced ingredients into more than 20 rotating flavors of moist and creamy creations in its freshly opened shop. Staples such as classic vanilla and chocolate chocolate satisfy commonplace cravings, and the Purple Velvet cloaks tongues in an updated version of its classic crimson ancestor. The bakery's signature key-lime-pie cupcake delivers a scurvy-curbing dose of lime and a dollop of meringue atop a foundation of crushed graham crackers.
After Vernon Rudolph acquired a closely guarded doughnut recipe from a New Orleans pastry chef, he couldn't keep the secret to himself. He opened up shop in 1937 to share the yeast-raised delectables with the world, thus marking the birth of Krispy Kreme.
Today, step into any Krispy Kreme shop and you can see the doughnuts progress on their journey from formless dough to circular confection. The entire process plays out through plate glass windows: the raw dough is shaped into disks, the disks rise in a heated oven, the plumped doughnuts then drop into the fryer where a conveyor belt speeds them along their journey. After cooling on the belt, the original doughnuts pass through a ribbon of glaze. Like a doughnut-shaped bat signal, a neon sign lights up the sky to announce the emergence of fresh, hot Krispy Kremes.