Judy Rosenberg didn’t set out to be an award-winning chef or an NPR-lauded cookbook author. The owner of Rosie’s Bakery found her calling in 1974 after attending art school and gobbling desserts at some of New York’s finest bakeries, becoming inspired to forge her own batch of sweets. When the staff of a local cheesecake shop got hooked on her homemade cookies, she knew she’d found a recipe for success. Since then, she’s expanded her culinary repertoire to include fudge-nut brownies, bavarian-cream fruit tarts, and more than 14 types of muffins and scones.
Each recipe teems with real, old-fashioned ingredients, such as butter, cream, sugar, and edible monocles. Cakes come in circular layers and rectangular sheets, boasting flavors such as carrot and mocha. Filled with snickerdoodles and chocolate-chip rounds, the cookie lineup conjures more childhood memories than a psychiatrist who rides to work in an ice-cream truck.
Although it offers drinks and café fare to go, Fortissimo Coffeehouse is no drive-thru pit stop. Instead, the coffeehouse cultivates a welcoming charm with record players spinning classic vinyl and small, intimate tables perfect for a lunch date or an afternoon of getting work done. The team behind the counter helps further either of these pursuits by mixing up steaming cups of coffee, lattes flavored with Monin syrups, and smoothies filled with more fruit than the Chiquita Banana lady’s headshots. Alongside the drinks, baristas make and serve a select menu of breakfast dishes, veggie-filled wraps, and a range of paninis that can be converted into salads. The menu incorporates a variety of flavors, creating unique options like the popular Uncle Toni, which combines jerk turkey with chipotle-smoked gouda, colorful peppers, and guava spread on a choice of panini or atop a bed of salad.
On a visit to the Mexican state of Oaxaca, Alex Whitmore tasted stone-ground chocolate for the first time. Although the bite was just a fleeting part of a larger journey, Alex was hooked. Upon his return to Somerville, he founded Taza Chocolate and learned how to hand carve the granite millstones that still grind the factory’s cacao today. Each bar of organic dark chocolate is crafted with a set of core missions in mind, including sustainable community and environmental practices, direct trade with cacao producers, and federally compliant drainage of all chocolate rivers. Taza’s chocolate bars and discs also honor Mexican traditions and cross-cultural tastes through their creative flavors which include chipotle chili, salted almond, and ginger.
In more than 1,112 stores worldwide, Edible Arrangements' expert fruit florists arrange pieces of premium fruit in stunning displays for all occasions. Customers can customize their order to suit any occasion, receiving chocolate-dipped fruit such as pineapples, granny-smith apples, grapes, and juicy Albion strawberries that, unlike the sodas found in most mummies' crypts, don't contain any preservatives. Staffers can dip fruit in gourmet semisweet chocolate, white chocolate, or their own special peanut-butter-and-chocolate blend. For birthdays and anniversaries, chocolate wielders can personalize gift baskets with gifts such as plush teddy bears and mylar balloons.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the U.S. and in 25 other countries. Their brand easily attracted customers––homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry’s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry’s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.