If you could drive via this little shop without that Sir Mix-a-Lot tune queuing up in your mind, then you definitely are a better character than we’re. In any event, you should understand that BIG Bundts makes better bundts than the dry, boring things you’re in all likelihood used to—take the chocolate drip that’s sinfully wet and deliciously chocolatey. You will like them, and also, you can not lie.
You can sate your sweet tooth (and your booze tooth) day and night time at this cute dessert, cocktail, and espresso front room. Grab a morning cookie and an espresso from the take-out window, or drop in for an evening dessert and a nightcap. On the sweets front, don’t leave out owner Kim Hammer’s signature salty chipwich ice cream sandwich, rolled in bourbon caramel corn.
We’re fanatics of Scott Crawford’s cooking. However, we’d eat right here only for Krystle Swenson’s desserts. The menu modifications regularly, but you could constantly expect imaginative combos, seasonal infections, and specific techniques. Recent favorites consist of a coconut layer cake with paw sherbet and an apple Danish with oat streusel and brown butter.
Jack Tar’s menu functions multiplied renditions of classic American fare, which includes dessert. Peep the glass domes at the countertop for the desserts and pies of the day (don’t bypass the ethereal French silk pie) or choose the fried-to-order crullers served with Chantilly mascarpone and jam.
Daniel Benjamin’s patisserie’s sunny décor and cheery vibes in shape its beautiful display case of whimsical confections. There’s a rainbow-hued collection of macarons (don’t leave out the salted caramel) along with signature sweets along with the candy bar cake and salted caramel brownie, plus macaron ice cream sandwiches in the summertime (in flavors along with birthday cake and chocolate chip cookie dough).
Mithai Indian Café capabilities scratch-made, traditional Indian candies, all crafted without fillers and preservatives (many are vegan, too). Settle into the cafe with a cup of chai and a chunk of pedha, a caramelized milk fudge, or pasta burfi, a denser milk fudge made with floor pistachios. You also can create a custom box to head, which makes a great gift.
There’s a strong menu of hearty sandwiches here, but save room for the cakes baked by Wendy Tomblin, aka The Country Bakeries. Tomblin has her own custom cakes business but whips up daily desserts for Pickle Jar, including buttermilk candy potato cake with maple pecan glaze and a strawberry rhubarb tart. If certainly one of her cheesecakes is on offer, seize it.
Co-proprietor and pastry chef Katie Meddis is accountable for the goodies of the name, and they promise a stunning pastry case of macarons, cookies, and cakes. Run, don’t stroll, for her ice cream sandwiches, in flavors which include blueberries-and-cream, Jasmine tea-and-strawberry, Meyer lemon sorbet, and caramel apple.
Pastry director Brittany Grantham oversees desserts at a small-plates restaurant so•ca. However, you’ll need her gorgeously plated concoctions all to yourself. To wit, metallic purple goodies filled with elderflower and lavender, white chocolate wreathed with flower petals, or a playful riff on a choco-taco plated with toasted meringue and rum-glazed bananas. She works wonders with vegan desserts, too, as with an avocado-chocolate mousse paired with cherry sorbet.
Spend a couple of minutes scanning Yelp or any other repository of net complaining and spot if you could discover a few random who located a cause to dislike Leanne Boxleitner’s cupcakes. We couldn’t. And that should inform you something: Her cupcakes rule. So do her desserts, macarons, donuts, and cinnamon rolls, and we’ll be right back. We’ve were given to power out to Wake Forest right now for no reason specifically.