Mike Conley, co-owner of Udderly Devine with his wife Ellen, has the restaurant business in his blood. He grew up working as a line cook and business manager in his parent's diner in the '60s and '70s. He never left the food service industry, eventually starting his own restaurant to recapture the fresh foods and top notch customer service he remembered from his youth. In 2013, he decided to expand his operation, and started the equally nostalgic ice cream and candy shop, Udderly Devine.
Udderly Devine's pristine white walls and counters, along with its natural-tone hardwood floors, provide the perfect canvas for Mike and Ellen's candy presentation. The layered glass cases contain the only splashed of color in the joint, in the form of cookies, chocolates, ice cream, and gelato. The duo stock Gifford's Ice Cream?a brand produced in small town Maine since 1947?and Winfrey's Fine Chocolates and Premium Fudge, a company whose name does all the talking for it. They round out the selection with seasonal treats and novelty gifts, including chocolate cigars in color-themed boxes with declarations such as "It's a boy!", "It's a girl!", or "No, it's Superman!"
sweetFrog’s frozen-yogurt flavors go beyond the norm. In addition to original tart and strawberry banana, the lineup of 75 varieties includes snickerdoodle, red velvet cake, and dulce de leche. Patrons can sprinkle on toppings such as fresh fruit and candy, and then savor their confetti’d confections in the lime-green-and-pink restaurant. Smiling frogs and funky white hanging lamps gives an air of fun, but founder Derek Cha is interested in giving more than that to the community; through sweetFrog, he sponsors children in need and dispatches frog mascots to those who need encouragement.
As a child, Michele Stuart worked alongside her grandmother, peeling fruit, crimping dough, and assisting in other tasks to create decadent pies. Before her grandmother passed away, Michele vowed to make her pies famous. It's safe to say she has made good on that promise. Since founding Michele's Pies in 2007, her creations have won 27 national awards, and have garnered praise from outlets including the Food Network, QVC, and the New York Times. Her pies run the gamut from sweet to savory, and her display case also shines with handmade cookies, tea breads, cheesecakes, and other baked goods.
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Sisters Helen Danial and Diana Gould believe that the right treat can brighten someone's day. As the founders and chocolatiers of Chocolate Rain Shop, the pair is in the professional day-brightening business. The sisters whip all-natural chocolate, carefully selected fruit, and creamy caramel into decadent desserts and everyday indulgences. Confections can be customized for weddings and other special events, and seasonal offerings celebrate Valentine's Day with chocolate hearts, St. Patrick's Day with green shamrocks, and Opposite Day with plain brussels sprouts. Danial and Gould aim to spread the sweetness to the community as well and have designed dog- and cat-shaped chocolate pieces to raise funds for PAWS, an animal charity.
Fru Lala's menu invites guests to explore a world of sweet possibilities, showcasing desserts such as guilt-free frozen yogurts, buttery crepes, and moist cupcakes. Sweet or savory crepes are filled with ingredients such as bacon, gruyere, and basil pesto. Meanwhile, self-serve machines produce ribbons of frozen yogurt in flavors that include caramel turtle, fudge brownie, and island banana?all customized with fresh-cut fruits or candies from the toppings bar.