In the 1950s, Judy Lasater began baking cakes and other sweets according to the elder founder's recipes created over 100 years ago. Three decades later, Lasater partnered with her own daughter, Beth Pendergrass, to open Edible Art Bakery. Though another 30 years have passed since the bakery’s opening, not much has changed. They still adhere to the age-old Southern tradition of scratch baking, which eschews frozen layers and mixes in favor of natural and easily pronounceable ingredients.
The team of bakers and artists that now stands behind the store’s counters upholds the family’s legacy with traditional cakes and cupcakes in flavors such as southern lemon ice box and chocolate truffle. Swirls of buttercream or fondant icing adorn each creation, which the artists can embellish with themed designs to celebrate graduations and children's birthday parties or welcome a new gallon of milk into the home.
Spearheaded by a local couple, Big City Bagels & Cafe surges with the scents of New York–style water bagels and homemade sandwiches. Vegetable, scallion, strawberry, and cinnamon raisin walnut cream cheeses swathe freshly baked bagels, as classic philly cheesesteaks sport thinly sliced rib eye and Cheese Whiz layered into italian hoagie rolls. In the dining room, customers roost upon tabletops surrounded by sunny yellow walls and artwork representations of major cities. The eatery's catering services are also available to furnish meetings, parties, and lengthy PTA canoe trips with trays of sandwich fixings, breakfast morels, and desserts.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
The friendly staff at MaggieMoo?s Ice Cream and Treatery churns dozens of creamy flavors fresh each day before enhancing frozen creations with inventive mix-ins and toppings. They power through shivers to fold nuts, candy, and fruit into more than 50 different ice-cream flavors. Aside from other avant-garde dessert offerings?which include ice-cream cupcakes?the staff slings frozen favorites including cones, creamy milkshakes, and ice-cream cakes.
Tropical Smoothie Café's wholesome smoothies are filled to the gills with fresh fruit, juices, yogurt, chocolate, nuts, and healthful supplements, minimizing the crushing guilt of dessert consumption to a soft heartbeat emanating from the floorboards. Puréed potions such as Pomegranate Plunge (pomegranate, banana, strawberries, cranberry, $4.99) are stuffed with super fruit, and low-fat options, such as Mango Magic (mango, pineapples, non-fat yogurt, $4.29), trick gullible taste buds into believing that they are traversing a candy factory full of whipped-cream lollipops. Supercharged smoothies are stocked with a healthy dose of supplements, such as the Kiwi Citrus Green Tea's antioxidant-laden matcha charge or the Muscle Blaster's whey or soy protein ($4.89 each). Individual supplements can also be added to any other smoothie ($0.59 extra), boosting its magic points by +10.