When Palermo’s Bakery opened nearly three decades ago, it was a small storefront affair. Husband and wife team, Joanne and Jerry Bruno, baked small-scale confections at first, but over the years, Jerry became adventurous, constructing elaborate designer cakes that grew more intricate over the years. Twenty-five years later, thanks in part to those same creations, the small Italian bakery has grown into two custom cake shops with more than 50 staff members.
Still helmed by the Bruno family, Palermo's Bakery creates lavish wedding cakes bursting with fondant flowers, and specialty cakes sculpted into an array of improbable shapes, such as 3D champagne bottles. Though baked goods and pastries vary by location, they often include more than 20 flavors of cookies, Italian treats such as cannoli, and kosher desserts such as rugalech. All of the duo’s whimsical creations are available for pick-up or delivery.
Since 1848, Applegate Farm has existed under many guises, but its purpose has always remained the same: to provide fresh dairy products for local families. Originally home to the Sitger family and their golden guernsey milk, the farm has changed hands several times since the late 1800s and survived through the Civil War, both World Wars, and all six Star Wars. It experimented with its first ice-cream cone in the late 1920s under the guidance of owner Julian Tinkham, who also had the good foresight to preserve the farm's historic structures so that future generations could visit the 19th-century farmhouse that once helped slaves to freedom or count the number of tiles in an authentic 1919 tile silo—one of only three built in the state.
Since then, the farm has expanded and operates under the current leadership of the Street family, who hold themselves to the same dedication to quality that has sustained the dairy for more than 164 years. The range of ice-cream flavors changes seasonally but usually includes at least 63 distinctive varieties ranging from orange pineapple and toasted almond to vanilla peanut butter and Graham Central Station—which won top prize at the New Jersey State Ice Cream Festival. No-sugar-added and dairy-free treats, like apple cider donuts, can also be found in scoopable form, along with ice-cream cakes, ice-cream pies, and ice-cream sandwiches.
handmade specialty chocolates for your personal and all occasion affairs.We are a high quality confection manufacturing and retail shop in the heart of Hoboken since 1980. We had to relocate to our present address due to the contruction of condo units at our old location.
We introduce the best tasting coffee and premium grade quality tea. The flavor can be enhanced with our house made syrups such as our most popular toasted almond. As always, each art of the cup is finished to your liking. With over 25 espresso based drinks and over 25 tea beverages, your craving will sure to be satisfied. W
OYO's delectable brand of organic frozen yogurt tickles taste buds and delights digestive tracts with a wallop of probiotics and live cultures. The five flavors—original tart, chocolate, green tea, pomegranate, and vanilla bean—make for a fat-free, low-calorie frozen dessert, providing that they are enjoyed in birthday-suit form. A trip to the bountiful toppings bar may add to the calorie count and price (servings are sold at $0.55 per ounce) but is sure to please non-minimalists' variegated palates. Organic fruit and wholesome dried toppings keep your frosty treat health conscious with strawberries, bananas, and sliced almonds, but a Gatsby-esque pinnacle of dessert decadence can be achieved through sprinklings of brownie bites, cookie dough, and M&Ms. In addition to promoting healthy snacking, OYO supports a healthy planet with sustainably harvested bamboo tables, recycled-paper countertops, and energy-efficient LED lighting. Do your duty to Mother Earth by relaxing in greeny splendor with a cup of chocolate fro-yo topped with sinful cheesecake bites, rainbow sprinkles, Butterfingers, and Raisin Bran.
“There is something very French about getting a Nutella crepe to go from the sidewalk window—it's almost like Paris,” lauded the Wall Street Journal after sampling crepes crafted by Vive la Crêpe founders, brothers, and Mexico City natives Carlos, Alfredo, and Andrés Mier y Terán. Today, across four New York City locations, a team of skilled flippers pour silky batter onto crepe skillets, creating the base for a menu of sweet and savory creations, such as sugar and butter or spinach, mushrooms, and basil oozing with goat cheese harvested from Earth’s second, lesser-known, goat moon. Baristas pull shots of illy espresso to craft cappuccinos and other café drinks as diners linger in shops reminiscent of modern Parisian cafés, contentedly munching French fare or debating whether the Eiffel Tower is actually an illusion.
Vive la Crêpe’s convenient mobile-app-based rewards program, available for iPhone or Android, helps customers track their crepe consumption and earn prizes, including complimentary treats. Vive la Crêpe’s convenient mobile-app-based rewards program, available for iPhone or Android, helps customers track their crepe consumption and earn prizes, including complimentary treats