Inspired in every way by the culture of Italy, Caffespresso celebrates the arts. Baristas steam up delicious espresso drinks with intricate flower or heart designs floating on their surface. Cooks grill delicious paninis or toss savory salads and artfully pair them with Italian wines or a delicious pastry for dessert. The owners bedeck every inch of the wall in framed photos and paintings, and musicians set the air aquiver with their acoustic stylings.
For those interested in delving further into the coffeehouse's Italian roots, the venue also hosts language classes and travel seminars. Visitors can even request an Italian board game to play at their table as they listen to music or gobble up warm cookies.
At DeLuca Gelato, sweet savants whip up a staggering selection of creamy desserts infused with Italian flavors and blended with fresh cream and high-quality fruits, nuts, and chocolates. Gelato bears a family resemblance to ice cream, except the denser Italian sweet contains a lower percentage of fat and requires a higher serving temperature. DeLuca Gelato churns out a rotating selection of 36 daily flavors, including at least nine dairy-free sorbettos and two sugar-free options for diabetics and dutiful dentists' progeny.
Customers can mix and match Yogurt Express's 10 rotating flavors and decorate their dessert from a selection of more than 48 toppings, including fresh fruit, candy, and nuts. Treats from the self-serve yogurt bar are priced by weight ($0.40/oz.). A healthier, low-fat alternative to ice cream, Yogurt Express’s yogurt contains high levels of living yogurt cultures, which promote a healthy digestive system.
Unique Hutchinson, the owner of Jazzy Petite Treats, specializes in miniature versions of popular snacks and baked goodies. Her menu includes delicious sweets such as cookie balls, as well as cake balls and cake pops that come in 10 delectable flavors, such as carrot, red velvet, lemon dream, and coconut bliss. Her specialty Jazzy Push Pops showcase layers of moist cake interspersed with layers of frosting, which the eater can push up through a push-pop container to eat by hand.
Pizzas festooned with meatballs, fingerling potatoes, and Buffalo mozzarella cheese bake to a golden finish inside a 900-degree wood-fired oven. The chefs also wood-fire salmon wrapped in prosciutto di parma and peach-glazed pork tenderloin inside the kitchen at Baker’s Crust. Handholds include a fried egg, bacon, and cheddar burger and a grilled meatloaf Panini. In addition to flipping omelets and flapjacks on the griddle (the Short Pump location is now serving breakfast), the chefs bake their own preservative-free breads in flavors such as roasted garlic, cinnamon, jalapeno and cheddar, and multigrain.
Each morning, Montana Gold Bread Co.'s bakers make their way to a stone burr mill where they grind red wheat from a farm in Montana into flour. That flour goes into dough that they knead by hand before baking it into preservative-free breads such as cherry-apple challah or honey whole wheat. They carve loaves into slices for sandwiches with housemade chicken salad or roast beef and horseradish. Patrons can also find sweet treats such as pecan-encrusted cinnamon rolls and fresh cookies.