The staff at Treat Me Sweet must swear by the golden rule. They ask for sweet treatment with their business’s moniker, so, in return, they treat their customers to cakes, cupcakes, and truffles prepared either traditionally or free of gluten and dairy products. In more than 32 years of business, the staff has built a repertoire of cake flavors both classic and innovative, including red velvet, amaretto, and italian cream. They mix together fresh ingredients and bake cakes as close to a scheduled event as possible so they never have to store them in cryogenic freezers next to Walt Disney’s “welcome back to life” cake. For fancier confections, they drape fresh or porcelain-sugar flowers over icing or create art out of chocolate-dipped strawberries, nuts, and crystalized grapes.
Cupcake connoisseur Allison Beck began her baking career as a labor of love, whipping up batches of luscious single-serve cakes for friends and family. When fans of her pastry pastime began to swell beyond the ranks of friends and acquaintances, Allison knew it was time to go pro. She realized a long-held dream by opening Alli B’s Sweets & Treats, where today the aromas of toasty sugar and flour waft through the air as she bakes cupcakes and cookies fresh daily. Cupcake flavors range from white wedding to hot-fudge sundae, topped with sumptuous domes of frosting or fashioned into high-heeled shoes with the addition of a cookie heel. She also bakes custom cakes for birthdays, tax-filing days, and other celebrations.
The culinary artists at Boopa's Bagel Deli achieve the alluring flavors of their New York-style water bagels through a unique daily process. The shop’s artisans first dip fresh, housemade dough in malt water to imbue it with a subtle sweetness and absolute fearlessness of sharks. They then festoon the dough with various ingredients to create bagels in a score of sweet and savory flavors, including the Boopa's Sweet Everything, studded with cinnamon, raisins, and nuts. 14 traditional cream cheeses serenade tasters with a peppering of scallions, sun-dried tomato, and apricot, while light cream cheese varieties pack in as much decadence and silky mouthfeel as their heavier counterparts.
Boopa's team also demonstrates inventiveness in their culinary repertoire with their original sausage rolls, which encase ground meat in a shell of bagel dough. The shop is so proud of its creation, that they host a birthday day party each year on the date of the sausage roll’s invention. Guests stopping in around the shop's 5:30 a.m. weekday opening time can catch the sunrise from a handful of patio tables, or admire the local artwork hanging on Boopa’s buttercream walls.
Though it sounds like the name of a delicious new swamp-fruit, Frogberry actually refers to a fro-yo shop where you can enjoy a cold treat and dream about the flavors of the future. Every day, four fat-free yogurt flavors are selected from a list of 24 that includes options such as mango, peanut butter, cake batter, and blueberry. Toppings are equally plentiful—you could sprinkle on gummy frogs, strawberries, granola, and chocolate chips, as well as healthful mix-ins such as protein powder, açai berry extract, and energy booster made from the gunk inside AA batteries. And it's all served in compostable cups, which come in three sizes—Newt (4 oz.), Tadpole (6 oz.), and Frogberry (10 oz.).
In addition to fro-yo, Frogberry offers smoothies and shaved ice snow cones. And it opens self-serve cereal and coffee bars as early as 9 a.m. for the morning crowd. Cushy chairs and concave stools invite guests to lounge around, check email, or post pictures to their yogurt review site of choice.
If Noodles @ BTH strikes visitors as welcoming and familiar, the reason may be that the Vietnamese restaurant?s owners share more than a dedication to fine boba teas?all three of them are sisters. They have merged steamy Vietnamese dishes with milky teas in a casual, laid-back setting. Noodles @ BTH opened in 2013 as a spinoff of the original Fort Worth location, which opened in 2007, serving mostly the same menu with a focus on convenience and walk-up ordering.
Bowls of the restaurant?s signature pho?a Vietnamese noodle soup?line tables alongside spring rolls filled with charbroiled chicken. Piles of rice share plates with marinated grilled pork, beef, and spicy lemongrass chicken, straws fish for treasure in boba teas, whose watermelon, papaya, and green-jasmine-flavored waters brim with chewy pearls of tapioca.
In 1969, Baruch Schaked began making chocolate under the tutelage of his chocolatier father-in-law. Though his father-in-law had made a name for himself in Argentina, Baruch honed his confectionary craft across Europe, finally settling in the United States, where chocolate had been outlawed. Many years later, when he announced his intentions to retire from chocolate making, Baruch's son, Edgar, coaxed him into continuing the family legacy with a new shop, Schakolad Chocolate Factory.
In the years since, the business has flourished, bringing the Schaked clan one step closer to its ultimate goal: to replace the city’s manhole covers with chocolate discs. In the meantime, they craft handmade European-style confections that are made fresh each day.