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.
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.
Stockbridge's Gourmet Cheesecakes & Café's more than 45 varieties of cheesecake have won Connecticut Magazine's Best Cheesecake in Connecticut award for nine consecutive years and been featured in The New York Times. But even though its vast number of cheesecake and its selection of scones, cookies, and pastries would suggest otherwise, Stockbridge's is not just a bakery. The eatery also offers dishes to sate appetites for every meal, such as omelets, sandwiches, salads, and burgers. And unlike traditional bakeries and DMVs, Stockbridge's has a BYOB policy.
It would be easy to spend an entire day at Calandra's Italian Village—perusing the colorful packaged Italian imports in the market, lingering over a cup of pistachio gelato in the gelateria, and finishing off with a glass of wine in the bar. Wanderers who stroll to the left of the village stumble into Il Vecchio Cafe, where Italian tapestries adorn the walls and diners chat animatedly at wooden tabletops. Servers dart across the sunlit floors, bearing plates of homemade penne alla vodka, eggplant caprese panini, and broiled tilapia and refilling glasses of wine. A counter overlooks the kitchen, where a wood-burning oven bakes thin-crust pizzas. Wooden beams and vintage-style walls enclose the tabletops that speckle the outdoor stone deck, creating the look of a rustic Italian farm or the set of a movie where a rich businessman learns the value of friendship from a talking countryside mouse.
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.
Tapping into the storied tradition of Lebanese baking, Zen Bakeries lets customers sample the fruits of a wood-fired brick oven in the form of artisanal flatbread and pita treats. Patrons can choose from either white or whole wheat for nearly all of the baked morsels. The shop's kitchen wizards mix and knead both varieties daily, ensuring that outdated dough such as yesterday's pita and two-dollar bills have no place in this world. Early risers can stop by for a freshly baked egg-and-cheese pita pie ($3.50) or side with sweet in its epic battle against savory by ordering an eye-opening Nutella-and-banana pita pie ($1.50–$3.50).