In the bright spaces of Jamba Juice, mixers sprinkle mountains of all-natural, low-fat frozen yogurt with choices from seven toppings, such as almond and coconut. Dubbed Whirl'ns, cups filled with swirling, rivulet-etched peaks of frozen yogurt fuse the nutrition of real fruit and natural ingredients with the beneficial circuit training of active yogurt cultures.
In 1937, something hot, delicious, and glazed rolled through the sleepy town of Winston-Salem, North Carolina. Seventy-five years later, Vernon Rudolph's secret doughnut recipe lives on within the hundreds of Krispy Kreme locations scattered across the globe as well as within the Smithsonian Institution National Museum of American History, where Krispy Kreme is heralded as a 20th-century American icon.
The entire doughnut-making process, which customers can view up close and personal at many of Krispy Kreme’s outposts, begins with fresh ingredients and ends with the click of a fluorescent sign bearing the words, "hot doughnuts now." From the original, mold-breaking glazed doughnut to newer doughnut varieties, such as chocolate ice Kreme, glazed raspberry, and glazed chocolate cake, each round dainty pairs with piping-hot coffee for a compact snack easily tucked into a pocket or clown shoe.
Longtime friends Dena Tripp and Debra Shwetz founded Nothing Bundt Cakes in 1997 after toiling for months to perfect their bundt-cake recipe and business concept. Now a national brand, Nothing Bundt Cakes specializes in daily made cakes crafted from high-quality ingredients—such as fresh eggs, real butter, and real cream cheese—and decorated with designs that tickle customers' nostalgia bones. Bakers forge cakes for special occasions, including congratulations, birthdays, or baby's first psychic predictions, in flavors such as red velvet, marble, or pecan praline. Confectioners can customize moist rounds with signature frosting petals and frosting drizzles, as well as personal images and messages. After visitors cross the threshold of a Nothing Bundt Cakes store, they're surrounded by whimsical gifts, vintage decor, pastel colors, and cozy furnishings, all combined to foster an atmosphere as folksy as Mark Twain's blog about Norman Rockwell.
At So Frais, customers can feel good about adopting a self-serving attitude by crafting their own brightly colored frozen yogurt treats that can be accessorized with a variety of natural toppings, including locally grown fruit. The signature low-calorie, probiotic-rich dairy freeze pours forth in a variety of rotating flavors, creating a sense of surprise as giggle-inducing as finding out your blind date is Cher ($2.95–$10.95). Guests looking to warm up stomach engines instead of freezing them can feast on savory fare such as stuffed pretzels—available in flavors such as cheddar-jalapeño and mozzarella pizza ($3.20)—or airy fistfuls of gourmet popcorn, available in six sweet and savory varietals ($2.49–$5.99). A selection of all natural cupcakes ($1.25–$2.50) and french macarons sound out the saccharine-rich half of the menu ($1–$2), while a mini croissant can help add authenticity to your mid-morning office-place rendition of "frère Jacques" ($1.70).
Part salon and part spa, The Total Package staff weaves myriad body-beautifying services into its comprehensive aesthetic offerings. Stylists twist and turn hair into braids and updos or straighten and color locks with chemical procedures. Aestheticians turn their trained eyes to the body’s finer details by waxing away unwanted hair or tending to wrinkles and pores with rejuvenating facials or spare Halloween masks. For nails, technicians are also on hand to manicure and polish each digit until it shines.
The Sweet Art of Cake’s pastry pundits whip up gourmet baked goods from traditional, gluten-free, and vegan recipes. Cupcakes ($2.45 each, $28.50/dozen) in flavors such as red velvet and banana crown ruched wrappers with cream-cheese frosting, lemon curd, and an alternative to hair gel. Customize cupcakes with simple icing designs of bees and flowers ($36/dozen) or more elaborate confections such as fondant flowers, marzipan miniatures, and sugar sculptures of The Thinker (an additional $12–$15/dozen). An array of other sweets, such as seasonal holiday pies ($12–$15), triple-chocolate-chip cookies ($1.49 for two), and vegan cheesecake bites ($0.99, available every other weekend) fill the bakery’s cooling racks with golden-brown crusts and enticing aromas. All of The Sweet Art of Cake’s treats are crafted without preservatives, additives, or gelatin.