Having traveled to teahouses the world over, the owner of Chelmsford Tea and Gifts wanted to open a shop that represented the full spectrum of tea-brewing possibilities. With more than 180 types of loose-leaf and bagged teas from around the globe, his establishment unlocks a barrage of delicate flavors in prepared hot or iced drinks with expert steeping know-how. For the home brewer, the shop stocks french presses, stainless-steel infusers, and Brown Betty teapots from England, where tea-leaf reading is a televised sport. Naturally flavored black teas, herbal teas, and mild, caffeine-free rooibos teas also pair well the shop's stock of scone mixes and jams.
Cold Stone's ice cream inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the frozen granite stone into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.
Dairy Queen's iconic Blizzard treat—a concoction of soft-serve ice cream blended with special ingredients such as candy, fruit or cookies—turns 25 years old this year. In honor of the creamy delight's silver anniversary, Dairy Queen is highlighting 25 fetching flavors for Blizzard lovers. Unleash Maui in your mouth with the pineapple and banana slices of the Hawaiian Blizzard, or satisfy a thirst for theobromine with the Chocolate Xtreme Blizzard. Other flavors in the spotlight include Oreo, Raspberry Truffle, Cappuccino Heath, and French Silk Pie.
Selecting a dozen doughy delights from LaMar's menu of more than 75 varieties requires careful consideration and intense soul-searching. Ray's Original Glazed, by tradition, should be included among cake donuts such as pumpkin, devil's food glazed, maple iced with sprinkles, and banana. Otherwise, pit a raised cinnamon-sugar donut's airy sweetness against the density of a chocolate-iced cake donut with M&M's. Whichever flavors you favor, they'll arrive warm, golden, and slightly crisp on the outside with an artful glaze that leaves fingertips sticky enough to do a decent Spider-Man impression on the nearest wall.
All of the fare on d’Sozo’s neatly decorated chalkboard menus is made daily by executive chef Miguel Larcher, who draws on his French background to craft inspired crêpes and Mediterranean creations. The anything-but-provincial Provençal crêpe is made with roasted tomato, green pepper, grilled mushrooms, soy cottage cheese, and soy parmesan ($6.50), and dessert crêpes ($3.99–$6.50) are decked in decadence, such as praline ganache ($5.99). Inspired café sandwiches, such as the Mediterranean garlic portabella ($7.99) are served on fresh, homemade bread. And though the eats at d’Sozo are mainly vegan or vegetarian, a savory spinach-hummus wrap ($7.59) and a Banango smoothie (banana, mango, orange juice, and coconut milk, $4.99 for a 12 oz.) will look good in the eyes of even the most avid meateor watchers. d’Sozo’s healthful and soul-satisfying cuisine will start your day on the right foot, while making sure your foot is on the right day.
Although Monica’s Bundt Cake Company specializes in crafting tasty bundt cakes, its bakeable skills extend to the decadent world of cupcakery. Monica's delicious glitter cupcakes tickle tongues with flavors such as crazy carrot, lots-o-vanilla, chocolate sour cream, and seasonal varietals such as August's key lime, September's apple-a-day, and October's pumpkin sour cream, garnished with real poltergeists. Made from scratch with fine ingredients such as Nielsen-Massey Madagascar Bourbon pure vanilla and a generous smear of signature cream-cheese frosting, glitter cupcakes get their name from the pink and green glitter that infuses each mini-cake with maddening mouth magic.