Michelle and Ben Davidson can't get enough of helping others. Though Michelle, a nurse, cares for the sick and Ben, a pastor, fosters spiritual healing, they wanted to bring even more joy and comfort to the community, especially students at the nearby University of Windsor. When Michelle was enrolled there, she worked as a barista at a local coffee shop. There, she learned to handcraft espresso drinks and pondered how to cultivate an atmosphere ripe for both studying and hanging out. After graduation, she and Ben decided to build a caf? around organic and fair-trade products that help farmers around the world make a living while helping local residents rise and shine, like a loaf of bread baked inside a hot disco ball. In addition to preparing brewed coffee, lattes, and loose-leaf teas, staffers serve sandwiches, soups, and baked goods that are made fresh each day.
Owner Renee Pratt-Snively of Renee's Fine Cakes harnesses more than two decades of baking expertise and a pastry apprenticeship at Niagara College to forge a daily menu of sweets crafted from gourmet ingredients. The cake emporium specializes in fulfilling custom orders, tackling challenges to mix and match any combination of cake, filling, and frosting or to bake cream puffs so light they defy gravity. With proper notice, the staff can whip up sugar-free and dairy-free delicacies, cloak moist morsels in elegant fondant, or decorate cakes with personal photographs, hand-drawn designs, or custom colours. Renee and her dedicated dessert maestros also sling more than 20 varieties of tortes and a hodgepodge of miniature pastries ranging from brownies and éclairs to dipped strawberries and thimbles full of pudding.
Since 1918, Blak?s Bakery has prepared a large variety of sweet and savoury baked goods with care and ages-old know-how. Although the bakery is small in size, it is known for boxing approximately 24,000 paczki per year on Fat Tuesday?a feat that earned the attention of CBC News. In addition to paczki, the bakers create an array of goodies, such as mincemeat pies, 9-inch cakes, and breads, which are baked in the original 1918 Peterson brick-hearth oven instead of on the engine block of an overheated car.
When The Squirrel Cage opened in July of 2012, thunderstorms threatened to dampen its joyful debut. Yet not even the darkest, angriest cloud could obscure the bright atmosphere of the restaurant's facade, lined by clusters of palm fronds that evoke the sun-soaked patios of California. That sense of warmth continues inside, where an eclectic lineup of soothing tunes?particularly classic jazz?scores lunchtime meals of paninis filled with everything from cheddar and jalapeno to medleys of smoked salmon, cream cheese, and dill.
On weekends, The Squirrel Cage's cooks showcase creative riffs on brunch classics, including grilled french toast dipped in pancake batter and topped with house-made Bailey's whipped cream. For more hairs of the dog, a selection of beer and wine complement meals, along with jolts of caffeine via tea or coffee, espressos, and lattes. Along with everyday meals, The Squirrel Cage hosts plenty of community events, including showcases for local artists.
Sunflower Organic Cafe is committed to offering its customers nutritious and 100-percent organic meals. The cafe dishes out breakfast, lunch, and desserts completely free of hormones, pesticides, and additives, with many vegetarian and gluten-free options available as well. Seating roughly 22 people in-house, Sunflower Organic Cafe also offers a quaint, cozy atmosphere for enjoying organic cuisine.