The baked-good experts behind Dessertogo deliver a variety of freshly created cakes and pies to the doors of sweet-seeking customers year-round. Unwrap boxes with fingers or toes before cutting into rich, creamy slices of the chocolate Godiva cheesecake ($8.50/slice) or generous slabs of gourmet carrot cake ($7.99/slice). Tiramisu upscale cake ($9.99/slice) and traditional red velvet ($6.99/slice) feed sugar-seeking party guests, and the moist key-lime-islander pie ($7.50/slice) redirects itself onto places after eschewing the faces of unsuspecting clowns.
Behind the cover of vines and a patio garden, Big Bear Cafe focuses on farm-to-table eats along with coffee and tea. Its candlelit dinners are composed in-house from seasonal ingredients, including raw goat's milk cheeses. Handmade granola with fresh fruit complements a menu of custom-pressed brews in the morning.
Khepra Anu, the self-proclaimed ?coconut king? and chef at Khepra's Raw Food Juice Bar, slips busily among hillocks of fruits, nuts, and veggies. He expounds on the importance of raw foods and fasting in health, comparing the process to that of a mechanic changing a car?s oil or a carpenter maybe buying flowers for his hammer once in a while. Blends of leafy green veggies, goji berries, and citrus fruits pour from a juicer, fueling patrons during fasts or simply augmenting traditional nutrition. The foundation for each beverage is coconut water from Florida-grown coconuts, and the elixirs are intended to give the body a chance to flush itself of toxins with seed milks, citrus blends, and mineral-rich greens. Khepra is also excited about raw foods, which he believes contain more naturally occurring nutrients, and prepares nut-and-hemp burgers, nori rolls, and wraps in the bustling shop.
Ebenezers Coffeehouse doles out fair-trade roasts from One Village Coffee, and all of the shop's profits go toward outreach efforts by the National Community Church. Free dancing lessons and readings on the downstairs level cement this shop's convivial vibe, while chai lattes and hot cider warm up brisk days.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers??homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry?s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry?s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
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.