The multitalented chef behind Daisy Cake Boutique cut her sweet teeth studying confectionery at Kendall College and the French Pastry School, where she worked beside internationally acclaimed pastry chefs Jacquy Pfeiffer and Sébastian Canonne. Soon after graduating, she founded her own gourmet bakery, which rocketed to popularity as soon as locals began to stop in and sample her beautifully wrought desserts.
Today, the artful swirls of buttercream and fondant icing that top Daisy Cake Boutique’s handcrafted wedding cakes and pastries continue to earn new fans. Each of the bakery’s creations boasts a distinctive and elegant design; signature flourishes include vine-like icing, whimsical polka dots, and functional hiding spaces. Guests flock to wedding or party cakes for second helpings, and boxes of cookies, cannolis, and other sweets sate appetites between desserts. The bakery’s selection of gourmet cupcakes includes flavors that range from german chocolate to peanut butter and jelly.
Every morning, the dough masters at Aracely's Bakery rise before dawn to craft house-made cupcakes, pastries, and sandwiches to bejewel their display cases. Confectionary artists transform dreams into fondant-covered reality by crafting custom cakes for birthdays, baby showers, and Eat a Portrait of Your Boss day. Meanwhile, traditional Mexican recipes lend sweetness to cakes and spice to 11 kinds of sandwiches, whose ingredients include avocado, chihuahua cheese, and secret sauce, and pack flavor into handheld meals.
In the kitchens of Blueberry Hill's five suburban outposts, cooks forgo lazy morning lounging to pull together homey assortments of timeless brunch fare. Pancakes infused with fruit or sweets are made from scratch, much like hand-knitted socks or hand-painted report cards. French-toast slices get stuffed with apple and cream cheese, smothered in fruit, or rolled in Cap'n Crunch. Fresh meats and veggies take cover under eggs in savory skillets, and a selection of sandwiches quells cravings in handheld form.
It starts with homemade mango ice cream. Slices of fresh mango thicken the mixture, and splashes of lime, salt, and chamoy—a sauce known for being sweet, sour, and spicy all at once—settle in, ready to surprise taste buds with their complex mix of flavors. The resulting drink, a Chamango, is one of many specialty blends at La Dulce Vida Neveria, a cafè that stirs up Mexican-style sweets and snacks. Baristas mix chocolate abuelitas and cafe con leche, and they blend pineapple, cucumber, or melon to create fruit smoothies. Fresh fruit resurfaces in the selection of desserts: bananas and papaya line bionic fruit sundaes, and strawberry triangles encircle shortcake à la mode to keep it from running off and joining the circus as “the crumbly lady.” In addition to sweets, customers dig into savory snacks such as nachos, chicharrones, and Cheetos con queso.
Athena Uslander used to be a structural engineer, but today she's a baker. If you asked Athena what the two professions have in common, she'd likely say attention to detail. If you asked her customers at Athena’s Silverland Desserts, however, they'd be too busy chewing a mouthful of cookie, rice treat, or brownie to answer. Since 1983, Athena has helmed the ovens at her bakery in Elmwood Park. Her signature brownie recipe has garnered her some national attention, including an appearance on Oprah and The Today Show. Now, customers nationwide call in or hire a banner plane to put in their orders for the confections that Athena and her staff make from all-natural ingredients—free of trans fats, additives, and preservatives.
Organic and small-batch wines fill swirling glasses beneath the soaring ceilings of House Red Vinoteca. At a rustic, reclaimed-wood bar, discerning staff members subject new elixirs to tastings and credit checks, and the chef makes changes to a rotating menu of vino-enhancing fare made from scratch. Plates bearing crispy flatbreads and desserts inspired by international culinary traditions glide back and forth between duos chattering beneath exposed-brick walls. The warm sway of live jazz rolls across wine-tasting events and bottle-laden shelves, and patrons sipping through tasting flights from Croatia, Lebanon, Morocco, Serbia, and Slovenia add delicate treble notes with clinking glasses.