Every day, Breadsmith kneads and breeds made-from-scratch breads, honoring the practices of centuries-old French bakers. The delectable dough sculptures receive the royal treatment, with all delicate yeast bubbles bursting inside of a 6-ton stone-hearth oven. The oven's sweltering heat creates a cushy crust for American-style breads. In the presence of lightning-quick steam injections, European-style breads take on a crisp, crumb-dressed outer core. April's daily bread offerings range from $3.65 to $7.50 a loaf and include french baguettes ($3.65), pepperjack sourdough ($7.50), country buttertop ($5.05), raisin cinnamon ($5.55), and apple pie bread ($6.70). Use today's Groupon to fill up the family with lusciously leavened loaves fresh from the oven—or wait for them to go stale and then wield them as harpoons during the next potato-soup hunt.
El Guapo Mexican Restaurant saturates stomachs with tasty cuisine from below the border, featuring scrumptious eats and drinkable drinks. Initiate ingestion sequences with a helping of empanadas served with roasted poblanos, cheese, and spiced pumpkin with avocado ($3.95). Or try the chicken quesadillas with corn relish ($8.75), then drink down a bowl of guajillo-turkey chili, which comes sprinkled with diced scallions and cheddar cheese ($4.75). After using your teeth to unwrap a pair of barbecue-pork burritos stuffed with cheese, peppers, and onions and accompanied by a side of rice and beans ($10.50), polish off a plate of huevos rancheros ($9.75). Cinnamon-dusted Mexican donuts coated with dulce de leche and chocolate sauce ($6) provide a grand finale to the meal-fireworks.
Sweet Frog’s frozen-yogurt flavors go beyond the norm. In addition to cookies ‘n’ cream and greek yogurt with honey, the lineup of 75 varieties includes maple-bacon donut, cake batter, and dulce de leche. Patrons can sprinkle on toppings such as fresh fruit and candies, then savor their confetti’d confections in the lime-green-and-pink restaurant. Smiling frogs and funky white hanging lamps give the stores an air of fun, but founder Derek Cha is interested in giving more than that to the community; through Sweet Frog, he sponsors children in need and dispatches frog mascots to those who need encouragement.
The doughsmiths at Salvatore's Pizzeria assemble a menu of five specialty pizzas and six sandwiches made with fresh ingredients and dough and bread crafted by Peter Sciortino's Bakery, a Milwaukee staple. Like Pavlov's dogs on their Sicilian vacation, mouths water instinctively when the scent of fresh-mozzarella-and-marinara appetizers ($5.95) fills the air. Medium Veggie Lovers pizzas ($15.65) round up a posse of pugnacious greens, olives, onions, and green peppers to coax bubbling cheese into settling amid Salvatore's famous crust, and a medium supreme pie ($17.10) ups the ante with sausage and pepperoni. Sandwiches such as the meatball sub ($6.95) accompany sides of fries and expertly transport saucy contents, illustrating why the best suitcases are usually constructed from bread.
The top brass twisters at Auntie Anne's, one of the world's largest hand-rolled, soft-pretzel franchises, create enough twirly treats every year to wrap the earth in deliciously salted dough three times over. Pretzel professionals prepare a wide array of sweet and salty snacks, spiraling them into ornate knots with the delicacy of a grandmotherly sailor and baking them to golden brown in full view of customers. A plain pretzel offers a satisfyingly simple snack, while sacchariferous ingredients such as cinnamon sugar and toasted-almond toffee make tongues sweat with anticipation. Mouths will mambo to the Mediterranean flavors of the garlic pretzel, a perfect treat to submerge into a dunk tank of marinara or one of the other available dipping sauces. Or, sample slender tubewiches swathed in the warm embrace of pretzel dough with signature pretzel dogs. Pair braided bites with a chalice of lemonade or a frozen ICEE drink, both of which pack a flavorful punch that’s more refreshing than a brisk morning run that successfully evades a pursuing snow leopard.
During a visit to a gelato caf? in Darmstadt, Germany, the proprietors of La Coppa met two second-generation gelato masters, Italians Alfredo and Maurizio, who dreamed of bringing distinctive gelato to American shores. This dream was fulfilled through La Coppa Artisan Gelato, where dessert artisans craft more than 40 of Alfredo and Maurizio?s sweet, silky creations. They make each batch of creamy gelato and fat-free sorbet onsite using fresh fruits, all-natural ingredients, and original recipes. These artisans top their artistic dessert creations?such as the gelato spaghetti?with snickers bars, ladyfingers, tiramisu, and made-to-order waffles. To keep their guests full and energized, friendly staff members craft cappuccinos and lattes from their own custom blend of locally roasted coffee beans. Customers who can't decide between caffeine and frozen treats can combine both with latte infusions or affogato. Latte infusions steam milk and gelato together to create a unique flavor and texture, while hot espresso tops gelato in affogato drinks.