Crumsby’s Cupcake Café fashions tasty, colourful treats from scratch in a multitude of flavours that run the gamut from classic to unexpected. Cupcakes are baked on-site in small batches with quality ingredients for a fresh, nostalgic taste that trumps teething on a carousel slide projector. Traditionalists can enjoy chocolate-on-chocolate or vanilla-on-vanilla treats, and confectionary mavericks can gobble a tiramisu or toasted-marshmallow cupcake. Gluten-free and vegan options are also available for sweet-teeth with special dietary needs. Crumsby’s is open Monday through Saturday from 7:30 a.m. to 6 p.m. and Sundays from 10 a.m. to 4 p.m.
Cold Stone’s ice cream, made in-store daily, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. Ice-cream voyeurs can create their own ice-creamplosion from old favourites or unheard of delights ($2.89–$4.59 with two mix-ins), eliciting taste tests of dozens of silky flavours such as cake batter, cotton candy, and piñata. Each ice-cream creation generously welcomes up to two of the shop's dozens of mix-ins as traditional as Oreo cookies and chopped nuts or as quirky as pie crust. Those willing to bequeath the invention of creamy concoctions to the professionals can try a Cold Stone Signature creation, such as the almond-studded and caramel-slathered Coffee Lovers Only or the Peanut Butter Cup Perfection with Reese's peanut-butter cups, fudge, and a side of endorphins ($3.99–$5.75). Once concoctions are chosen and perfected, they're scooped cold into freshly made waffle cones or bowls.
The warm aroma of freshly baked waffle cones envelops every nook and cranny of Marble Slab Creamery, revving up guests' senses with the promise of impending decadence. As the hand-rolled cones tan in their ovens, the store's staff bustles about the premises whipping up fresh batches of super-premium ice cream in the onsite creamery and helping patrons select a flavour from a list of more than 50 options. This chef-driven dedication to gourmet ice cream began in 1983 with the company's founding in Houston, Texas, when two French chefs were enlisted to create a recipe for Marble Slab Creamery's signature sweet-cream ice cream. Today, staffers utilize the frozen-slab technique of ice-cream architecture, scooping each customer's choice of ice cream and mixins onto a chilled marble slab to mix the separate elements into one customized mélange.
Though specializing in cone-based ice-cream treats, Marble Slab Creamery also offers other scream-worthy confections including cakes, shakes, and ice cream cupcakes. Catering is available at many locations.
Much like its bigger sister bakery, Broadmead Bakery, Euphorium Bakery serve a harmonious menu of breads and pastries baked from scratch. In its cozy café setting, patrons nibble on custom toasty paninis, tangy lemon tarts, or spires of soft-serve ice cream. The bakery also remains mindful of common food-allergy issues by maintaining a peanut-free environment and baking several wheat-, dairy-, and truffle-free selections.
At four locations, Ooh La La Cupcakes' bakers mix fresh ingredients into luscious batter for 14 cupcake flavours. Among these are the Triple Bypass, a brownie cupcake with caramel filling, caramel buttercream icing, and bits of caramel and Skor bars, and the Monkey Business, a banana cupcake with cream cheese icing. They also design custom cupcakes for special occasions.
Over 50 flavours await at Tutti Frutti Frozen Yogurt, where customers can pick from a rotating cast to create their own customized desserts. Then, they can adorn their yogurt—available in dairy, tart, sorbet, and soy varieties—with numerous toppings such as cereals, nuts, or candies, before weighing it all and digging in.