The bakers at Mmmm…. Cupcakes whip up artfully decorated handheld treats in a scrumptious spectrum of traditional, gluten-free, and vegan varieties. Utilizing 30% less sugar and a full line of organic ingredients, the bakers craft cakes ranging from full-sized desserts to easily weaponized cupcake push-pops. All baking is done in the shop’s kosher-certified kitchen, allowing customers of all ilks to chomp into freshly baked bites of Butterfinger, cran-orange, or guava con queso cupcakes. Bakers also teach the basic skills of custom cupcakery in one-hour lessons, in which students learn how to decorate and devour cupcakes tastier than a fresh-baked vending machine.
Born from home baker Ileana Simpson-Alvarez's popularity on the bake-sale and birthday-party circuit, Lola and Me supersaturates soft palates with bite-size concoctions crafted from time-tested family recipes. With more than 23 cake and icing flavors to mix and match, snackers can style their cup- or demi-cup-size sweets with a multitude of combinations, pairing raspberry cake with lemon icing, peanut butter cake with cinnamon buttercream, or true vanilla cake topped with the results to its recent polygraph test. Guests overwhelmed by the choices can also opt to rely on the bakery's edible expertise by choosing from a list of specialty cupcakes. Infused with rich, already proven flavors, the selection includes dainty decadents such as the signature Lola cake, a pink champagne-infused cupcake coated with a double layer of buttercream, or the Hemingway––whose beer-flavored marble center, cream-cheese frosting, and handheld size make it aptly suited to moveable feasting.
Cupcakes Nouveau brings gourmet quality and chic style to a little cup of indulgence.
We cater to any occasion including weddings, bridal and baby showers, birthdays, corporate events, and well… just because.
We pride ourselves in custom designing your cupcakes to capture the theme and décor of your event.
Owner Melissa Vias originally unveiled Malanga Café not only to share the exotic dishes crafted from her meticulous collection of Cuban recipes, but to transport diners to the music- and amusement-filled atmosphere of Cuba itself. Head chef Haydee Porras blends traditional ingredients to forge from scratch items such as crispy croquettes, steaming tamales, and a traditional suckling pig that smokes and crackles as it rotates in its sweltering roaster. Meanwhile, succulent morsels of shredded pork nestle into pillowy baguettes to craft the pan con lechon, whose popular recipe arrived from Santiago de Cuba via Vias's husband. Postmeal, patrons can amuse other senses with games of Cubilete or the rhythms of a live band, then sign a giant mural awash with famous Cuban sayings to personalize a part of history and provide an effective alibi against sushi-eating accusations.
The gourmet treats at Häagen-Dazs delight discerning palates with a variety of frozen goodies in indulgent flavors. Made from top-quality ingredients, Haagen-Dazs ice creams and sorbets confidently fill cups and top cones ($4.20-$6.00) or blend into shakes ($6.25) and smoothies ($6.50) in an attempt to lose taste-bud tails. Each Dazzler's three scoops of ice cream settle under whipped-cream peaks, with flavors including Dulce Split, Mint Chip, and Rocky Road ($6.95). Patrons select toppings, sauces, and ice-cream flavors to form customizable sundaes ($5.50-$6.95), or deploy straws to taste a Sorbet Sipper ($5.95), which is made of sorbet and then sipped.