Barry the Baker, the Bakery Nook’s proprietor, cultivated his professional skills at a university. He ran the bakery department at Lehigh University for 13 years—a mere fraction of his experience, which stretches as far back as the line at a particularly efficient DMV: more than 33 years. These days, he offers a traditional, local bakery experience complete with a variety of baked goods made fresh-to-order. He and his team prepare gourmet cupcakes in flavors such as lemon meringue, orange dreamsicle, and German chocolate. Barry and co. add a cavalcade of fresh pastries including turnovers, croissants, and scones. In addition to custom cake designs, they also gladly prepare cannoli, cheesecakes, and a large variety of pie flavors.
Award Winning Victorian Tea Room by day, Country casual elegance by night. Enjoy over 50 flavors of tea as you enjoy a delicious 5 course meal. Bring a few friends, relax and enjoy the afternoon. American Cuisine is the theme in the evening highlighting regional local products. Enjoy a drink at the historic bar to start.
After his successful revival of ice-cream parlor and philly-cheesesteak hub Countryside Restaurant, owner Bill Kao decided to expand to a second location where he could pair his popular hard and soft-serve treats with fair-trade coffees and baked goods made fresh each morning. His decision came at just the right time. A sudden fire and burglary forced the Countryside to close, leaving locals to wonder where they'd go to get their fill of banana splits, root-beer floats, and sundaes topped with marshmallow sauce.The answer was Creamery on Main. Now, between chilly spoonfuls of one of the shop's 18-plus ice-cream flavors, mouths can warm up with the coffees and pastries Kao envisioned for his second spot, or take a delicious detour toward savory sandwiches and daily soups. A list of more than 25 8-ounce burgers offers unique topping choices with names such as the Teriyaki Joe, topped with teriyaki sauce, pineapple, and cheese, or the I Hate Cowboys, topped with onion rings, barbecue sauce, and a shredded photo of Troy Aikman. The main draw continues to be the sweet scoops, however, which pile their way onto cones two, three, or four at a time, and synthesize with Oreos and candy-bar pieces in custom-blended flurries.
It sounds strange, but Dan DiZio found the perfect pretzel machine hiding in a nondescript Florida garage. Once he saw it, he knew what he had to do. With help from his friend Len Lehman, DiZio hauled the equipment back to his native Philadelphia—where as a child he once sold homemade pretzels to his neighbors. He soon opened the original Philly Pretzel Factory. Today, nearly 15 years since first opening, Philly Pretzel Factory whips up fresh batches of secret-ingredient dough across 100 locations in eight states. The pretzels are twisted by hand into salted or cinnamon-sugar pretzels and pair with the shop's signature brand of mustard, or sweet blends of chocolate and butter-cream. The menu also tucks hot dogs and spicy sausages into pretzel rolls, and dusts salt on "rivets," or soft pretzel bites, which can top party trays or bind the masts of gravy boats.