Boss Frosty's leads competitive packs of frozen-dessert drive-thrus with its sweetly varied menu. Titillate taste buds with a soft-serve cone ($1.25–$2) or an ice-cream sandwich ($1) in vanilla, chocolate, or a duo-flavored twist. Root-beer or Coke floats ($2.75) give milky snacks a carbonated boost, and the singular banana split ($4) harnesses the dessert-enhancing power of the only fruit to grow on the sides of New York City's skyscrapers. Great for a low-key first date or an intense tie-breaker for last year’s sustained brain-freeze contest, Boss Frosty’s offers ice-cold dessert deliverance.
Jack and June Durbin, who opened the Magic Freeze in 1953, served up frosty treats to the community for years before retiring and selling off the business to their son, Dan. Today, the spot's ice cream, soft serve, and custard are as popular as ever, winning the top spot for the ice-cream shop category on Fox 8's 2013 Hot List. In addition to cups, cones, sundaes, cyclones, and shakes, patrons can order handmade ice-cream cakes for special occasions.
With a wire whisk and passion for confection, Bonnie and her daughters Rachelle and Michelle whip up more than 10 styles of plump specialty cupcakes ranging from french toast and cherry cola to gingerbread. Maple and vanilla whipped icings sweep effortlessly across cake tops before being drizzled with caramel, or capped with crispy crumbled bacon. The café's wafting aromas of freshly baked blueberry muffins are joined by brewing coffee, steaming espresso drinks, and slowly steeping teas. Patrons may also peruse Magic City's hand-painted crafts such as candles, notepads, and crocheted wire jewelry.
For more than 35 years, Reeves Cake Shop has provided northeast Ohio with unique cakes and delectable edibles for all occasions. Its bakers craft elegant wedding cakes in flavors such as marble, carrot, and italian cream, as well as custom-designed cakes in a variety of 3D styles that commemorate birthdays, graduations, and bridal showers. They also bake miniature treats and handheld delights that range from gourmet cupcakes and almond macaroons to chocolate-dipped butter logs, blondies, and apple squares.
Great Harvest specializes in baking tasty delicacies and healthy, homemade breads ($5+ per loaf) that are high in fiber, free of preservatives, and crafted every day with freshly milled flour. The bread selection changes each day of the week according to a monthly schedule; previous offerings include honey whole wheat and Dakota bread, a baked bundle of pumpkin seeds, sunflower seeds, and millet. For carb connoisseurs who prefer doughy delights that are easily juggled, Great Harvest bakes scones, muffins, cookies, cinnamon rolls, and bars. Also try a sandwich like a traditional peanut butter and jam for $3.95 or a vegetarian sandwich with red pepper hummus and feta cheese for $5.95.
Margaret and Phillip Nabors were ahead of the curve in championing natural and organic foods when they opened Mustard Seed Market & Café in 1981. To ensure the integrity of every item stocked on their shelves, the Nabors developed a list of golden standards—nine guidelines that range from a ban on high-fructose corn syrup to selling only cruelty-free cosmetics. This combination of rigor and passion has propelled Mustard Seed for more than 30 years, filling two locations with locally grown produce, fresh-baked vegan cookies, and naturally lean-but-tender beef from certified Piedmontese cattle, which are raised on an all-vegetarian diet free of steroids and antibiotics.
Today, the Nabors' children, Abraham and Gabe, have joined their parents in leading Mustard Seed's team of natural-foods experts—who include everyone from the customer-service associates to the stockers, ensuring that shoppers can find answers to their questions around every corner. The store also educates customers through classes and free lectures on topics such as California wines and what’s going to happen when they run out of letters to name the vitamins.
Beginning with nothing more than a modest storefront equipped with a set of custard machines built in 1910, Pav’s Creamery has anointed a bevy of cups and cones with sweet scoops throughout its more than 30-year history. The shop still churns out the old-timey confections with the same machines, and staffers carry on the tradition by scooping loads of flavors into brownie bowls, banana splits, and milk shakes, which travel up straws and human-size hummingbird beaks in a range of creative flavors.