On Fox40, Danny of Danny’s Mini Donuts demonstrated how he plunges miniature donut circles into a fryer to make the breakfast treats as fresh as possible. Danny calls it “hot on the spot,” and he strives to make flavor the priority rather than the size of the donut. He proudly dishes out batches by the dozen or half-dozen, and they come with strawberries and whipped topping or perhaps a drizzling of caramel. If the donuts are too hot, guests can always cool mouths by sipping fruit smoothies, chugging down root-beer floats, spooning a banana split, or kissing the king of Antarctica.
From its downtown location near Capitol Park, Eliana’s Cafe serves up classic American diner and café fare at lunch, inviting Mexican flavors to make an appearance at breakfast. The cooks spice up morning-time munching with southern-influenced breakfasts of country-fried steak and eggs steaming alongside chilaquiles and chorizo con huevos. Burgers topped with cheese, bacon, and sautéed onions fill bellies at lunch, and patrons can ward off clouds with telepathic threats while enjoying a shrimp and avocado salad on the outdoor dining area.
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The locally owned and operated purveyor of icy treats provides a nutritious alternative to mean-spirited ice cream. On average, its extensive roster of frozen yogurts and sorbets ($0.39 per ounce) contains about 30 calories per ounce. Other nutritive benefits of Cultivé's fro-yos include the presence of live and active cultures, which have been shown to delight digestive tracts, encourage insecure immune systems, and help fight lactose intolerance with love, acceptance, and tempting jimmies.
On The Bread Store's yellow exterior, vivid murals greet approaching customers. A cutaway scene depicts tables of people eating happily amid abundant pots of white flowers, while on the building's side, a little boy with baguettes on his back reaches up to a smiling chef tossing bread from between blue shutters. In the store, the aroma of fresh-baked croissants, herbed ciabatta, and three kinds of sourdough bread fills the air. Bakers grab bread from a case to create cubans, which twist the formula for the traditional sandwich with a cloak of caribbean aioli and grilled ciabatta, or the hot pastrami on rye with marinated onions and horseradish spread. While noshing on soups in sourdough bread bowls or purchasing loaves for famous ducks that refuse to go onstage, patrons unwind in the airy environment.
As a humble, scratch-minded shop, Freeport Bakery isn't exactly a secret in Sacramento. Along with garnishing the Best Bakery award from the Sacramento chapter of the California Restaurant Association in 2007, Freeport has also managed to lock down Best Bakery from Sacramento CityVoters for the past four years straight.