With its retro black-and-white-tiled floors and candy-colored blue and pink walls, it’s hard to believe that Scoops & More…Ice Cream & Treats opened in 2011 and not in the mid 1950s. This throwback ice-cream parlor sates sweet teeth with decadent Hershey’s ice cream packed into chocolate-dipped waffle cones or transformed into smooth and creamy milkshakes. Owners Donny and Brigitte stock their shop with the ingredients for other timeless treats, such as banana splits and root-beer floats, and amp up classic sundaes with belgian waffles and coffee cake. Open year-round, the shop warms up taste buds during the blustery months with mochas, hot chocolates, and even corn dogs and nachos.
Occupying the same spot on a blacktop parking lot since the 1950s, the walk-up windows at Fran-Ceil Custard jog nostalgic memories of generations past. Although the sweetery has been under its current ownership for the past 30 years, the legacy of the shop's namesake Frances and Celia—wives to founders Tony and Michael—lives on not only in name, but also through the same French-style custard that has filled cups for more than half a century. A rotating menu of weekly flavors, such as pistachio, tangerine, or black raspberry, spirals into cones alongside the original chocolate and vanilla custards, and 13 varieties of hard-scoop ice cream form a decadent base for banana splits, fudge brownie sundaes, and poorly constructed suspension bridges. Over the years, homemade sherbets have been added into the mix, making rotating batches of lime, raspberry, and orange scoops.
Powder-blue trim and lush flowers clustered around a quaint clapboard storefront welcome visitors to Vincenzo's Italian Ice. The dessert parlor swaps traditional ice cream for less-fattening frozen treats, including silky gelato transported from NYC's Little Italy and italian ice sourced from Philadelphia's secret ice mines. In a simple space adorned with shelves of elegant bottles, customers can peer into the glass case to hunt down their favorite flavors of gelato, ranging from malted milk ball to espresso, or to scope out the rainbow of italian ice varieties, from black cherry to coconut.
Gen Perryman, owner of The Cupcake Orchard, has always loved to bake desserts but admits that she was inspired to open her bakery by the influx of cupcake shops across the country. She says on her website, ?As I saw these cupcakeries popping up around the country, I thought, 'why not package what I love doing into a sweet cupcake?'? Every morning, Gen and her staff freshly prepare each batch using eggs and butter from local farms, seasonal fruits, and Belgian chocolate. The shop carries eight to 10 rotating daily flavors, including chocolate salted caramel, very vanilla, and chocolate chip cookie dough.
The welcoming interior of Two Sisters Cafe is dressed in cozy earth tones that invite leisurely eating. Diners can stop in for breakfast or lunch at an indoor table or scoot under the patio awning for alfresco eats. Choose from pancakes and omelets or breakfast specials, such as the mediterranean quiche with black olives and feta. At lunch, the kitchen whips up reubens, leafy salads, and paninis with Virginia baked ham.
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