A stripe of bright green skirts each LimeBerry's ceiling, leading patrons' eyes to a bank of stainless-steel dispensers framed in petite tiles. There, patrons fill paper cups with swirled ribbons of fro-yo flavors, such as rich chocolate truffle, tart wildberry, and creamy cake batter?up to 15 varieties in all. Confectionery caravans then move on to a toppings bar where they load on up to 80 choices of edible provisions, including warm fudge, fresh fruit, nuts, and marshmallow cream. Bright-green chairs host noshers beneath framed action shots of blueberries sticking triple backflips off a Yurchenko vault.
If you can't tell by the weather, you can always tell what season it is by checking out the frozen yogurt selection at Yu Top It. In the shop's 10 dispensers, staff showcase not only Yo Cream Frozen Yogurt staples such as chocolate fudge sorbet and alpine vanilla, but also the best seasonal flavors. These include options such as wintery peppermint and gingerbread or summer varieties such as watermelon sorbet and kiwi strawberry. These flavors can then be customized with candy, nuts, and fruit, so guests get exactly the frozen treat they want.
Peering into the pastry display case at Sweet Story Bakery is always a treat. That's because head baker and owner Michele Howard not only creates beautiful desserts, but changes the menu every day. One day, she'll be in the mood to create more decadent treats, and so she'll craft Ding Dong cupcakes, cherry chocolate scones, and New York–style cheesecake. But on another, she'll stick to lighter options such as raspberry lemonade cake or salty and sweet cake pops. Other occasions might bring layered Kit Kat bars, lemon bars, and chocolate-dipped pecan wedges. No matter her mood, however, she always cooks up at least one gluten-free dessert to ensure every guest can sate their sweet tooth. She complements her homemade desserts with jars of novelty candy. These pair with desserts to make great last-minute gifts or to put finishing touches on gingerbread-house renovations.
Each of Salem's three locations have been owned by the Scheel family since 1989. At each of these locations, chefs combine Great Harvest's venerated, additive-free recipes with their own to craft a heart-healthy assortment of whole-grain breads and baked goods using freshly ground flour and local honey. Each location designs their own menu that employs the season's freshest ingredients and harvests the warmest loaves from bread-bearing trees.
Channeling the aura of a lively Las Vegas scene, a red carpet guides guests from Twinsies Coffee and Cupcakes’ door straight to the display of artfully frosted cupcakes, made from scratch each morning in a rotating selection of 12 flavors. Bakers bob along to the upbeat hum of ‘80s music and the bubbling of a new 8-foot-long fish tank as they craft jumbo-sized cupcakes, which enchant taste buds with flavors such as Nutella chocolate, PB&J, and lemon. Alongside simple cake-batter cupcakes, filled confections conceal creamy centers and trick cupcakes conceal mini whoopee cushions. The café keeps energy high with a full espresso bar, which brews up infusions crafted from locally roasted beans to promote the local economy.
Frozation Nation gives its customers the power to have exactly what they want for dessert. Self-serve stations are stocked with 15 rotating flavors of frozen yogurt, ranging from classic milk chocolate to new york cheesecake to the citrusy Luscious Lemon. Customers cap yogurt with their chosen blend of 101 toppings, including fresh berries, sprinkles, and syrups, before reclining in cushy leather chairs to devour their sweet creations and dream of someday building a fro-yo-dispensing helmet.