Until legislators legalize the construction of cake hotels with lickable icing walls, our pastry constructions will always fit in our pockets. Start a pocket megalopolis with today's Groupon: for $7, you get $15 worth of baked confections at Freed's Bakery. Stop by either of Freed's two South Eastern Avenue locations and stalk the cookies, cakes, and cupcakes like a fiercely sugar-toothed saber-tooth tiger.
Freed's Bakery specializes in handsomely decorated delectables and customized cakes that range from festive Las Vegas–themed cakes to celebration-specific confections. Today's Groupon easily pays for a pound of Freed's fresh-baked cookies ($13.95 per pound); flavors include rocky-road bars, mint chocolate chip, and rainbow. Freed's also offers raspberry-rum cakes, strawberry shortcakes, and a Belgian-chocolate-and-whipped-cream piece of glory called Le Parisien by the slice ($3.75–$4.75). Or choose one of Freed's big and beautiful cupcakes ($2.25 each).
There's bound to be a turnover, Danish, coffee cake, muffin, or macaroon that harmonizes with your belly's natural frequency and creates a perfectly tasty, totally tuned, flour-and-sugar tone. Famous dessert folk including Sylvester Stallone, Cher, Johnny Carson, Hugh Hefner, Andre Agassi, and the famous golfer Tiger Woods have treated their taste buds to decadent delights from Freed's. Ms. Martha Stewart even mentioned the bakery in her Weddings magazine, and the Food Network has stopped by to capture the bakery's charm, accompanied by video cameras and a savory blend of Al Roker and Rachael Ray.
Readers of the Las Vegas Review-Journal named Freed’s Best Bakery of Las Vegas in 2009. It was featured in Bon Appétit magazine and Martha Stewart's Weddings, and New York Times also featured the bakery.
- Buy a fresh pecan or cinnamon roll, or a hunk of one of their sheet-sized coffee cakes and pull up a chair out front. Relax for a while, and feel free to gloat over the soon-to-be dyspeptic crowds on the Strip, who are out there piling plates high with all-you-can-eat breakfasts. – Norman Kolpas, Bon Appétit