The chefs at La Pâtisserie by Oven-Fresh Delights satisfy sweet and savory cravings with a menu of handcrafted French-style pastries, sandwiches, and desserts. The Paris-Brest is a traditional dessert inspired by the Tour de France that fills a ring of pastry dough with rich hazelnut cream to resemble the tire of a bicycle or the donuts on strings used to train cyclists. A thick crust bookends raspberries suspended in whipped cream in the framboisier, and long prisms of succès praliné embed sweetened nuts in buttercream sandwiches. Letting influences from French kitchens shine through all the while, cooks stir pots of rich béchamel sauce and assemble croquet-madames, open-faced stacks of brioche, black-forest ham, and three types of cheese. Butter twists into savory dough for croissants, and from the oven drift scents that hint at spinach and leek quiches.
As the calendar begins to creep up on the summer months, the snow at Frost Bites invokes island breezes rather than polar gales. The shop’s staff shears man-made icebergs to make its signature Hawaiian shaved ice, a refreshing dessert named after the frozen bridge that allowed primeval man to migrate to the islands. Tall glass bottles brim with more than 50 choices of flavored syrup, which range from sweet strawberry cheesecake to tart Granny-Smith apple and pink lemonade. Add-ons such as caramel, chocolate, and cream complement the ice’s fluffiness with their creamy, gooey textures.
The bakers at LeeAnn's Cakes concoct thoroughly unique, made-to-order pastry and rich cake balls. A dozen cake balls in any combination of 12 flavors await to be devoured in a few bites each, making a neat addition to parties or games of edible billiards. Choose savory spheres in orange creamsicle, carrot cake, key lime, peanut-butter cup, thin mint, or other flavors, then impress guests by reading their fortunes from the crumbs.
Lick It Bite It Or Both keeps its kitchens stocked with top-quality ingredients while keeping it free of weeping yetis, annoying house-elves, and other common health hazards. Using a delicious deweaponized nerve gas known as "scratch," a friendly staff of confectionary whizzes whips up fresh creams and cakes on a daily basis. Visitors can take licking laps around ice cream flavors such as mint, creamsicle, espresso, and cake batter ($3 for a single scoop, $4.75 for a pint), then contrast it by throwing a periodontal party and inviting over cupcakes ($2.50 each) such as peanut butter, coconut, and ravishingly rich red velvet. Both cakes and creams come with complimentary drizzlings of caramel, cappuccino, fresh honey, and more. The high-flying foodie can personalize his or her cupped cake even further by fusing its innards with mix-ins such as mini-marshmallows, berries, Nilla wafers, figurative hugs, Reese's peanut-butter cups, and pecans ($0.50 each).
Bob and Deb's Fried pies corners a one-of-a-kind market in the food-truck industry with its mouthwatering selection of fried handheld pies stuffed with fruit filling, chocolate, nuts, or meat. Each flaky, chewy pie is whipped up to order by Bob and Deb themselves⎯who are real people, rather than fake mascots or four kids stuffed into two trench coats. The two experienced chefs and caterers bake up a smorgasbord of appetizing sweet and savory flavors, from tangy conch republic key lime and creamy new york cheesecake to a hearty breakfast pie of sausage and eggs. Bob and Deb drive the truck through the Austin area to serve quick, tasty lunches, deliver orders, and perform catering gigs. The also show off their treats at food festivals and live events throughout Texas.
At CherryBerry, customers can design sundaes however they please, pumping their own combination of 50 flavors, which include mango sorbet, sugar-free chocolate, and red velvet. After the frozen yogurt has been sprinkled with granola, fresh fruit, or candy, the finished product is weighed and priced by the ounce. All of CherryBerry’s yogurts are kosher and either low-fat or fat-free, and the live cultures inside help promote digestion, fight cholesterol, and teach intestines how to diagram sentences.
After being widowed in 1982, Ruby Lorraine Feagan, better known as Tootie, began supporting her family one pie at a time, building her reputation as she won a succession of baking contests throughout Texas hill country. Investor Don Merrill came into the fold after reading a flattering article in Southern Living magazine and subsequently tasting one of Tootie's crusty, buttery, 6-pound apple pies. Today, Tootie and her daughter continue to ensure the quality of Tootie Pie Co. Gourmet Café's 13 signature pie flavors — which also include lemon velvet, coconut supreme, and the Rachael Ray–praised pumpkin pie — as they're carefully crafted and delivered to customers' homes nationwide. The bakery's burgeoning fame has extended to the Food Network's Kid in a Candy Store, which featured Tootie's pie-on-a-stick, slices of signature desserts skewered and dipped in chocolate.
Inside Tootie's café, the menu of gourmet sandwiches includes sweet chicken salad with red grapes and pecans and italian grilled chicken panini with roasted red pepper and pesto or chipotle mayo. Sips of house coffee and espresso-based Milan mochas clear palates between bites better than vigorously shaking them Etch A Sketch–style.