MI Best - Weekend Edition - April 30, 2023

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WHERE TO FIND MICHIGAN’S BEST

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When we chose the stories for this edition, all the events and dates were accurate. As always, find the mostup-to-date information on the event/activity website, Facebook page or other direct information source.

Michigan’s Best Local Eats:

HAMILTON, MI

liss Bakery has been a unique spot to grab sweet and savory cravings without the worry of processed ingredients since opening in June 2021.

Owner Krista Koets originally opened the business at her home in October 2019. The storefront is now located at 3506 Lincoln Rd. in Hamilton.

Koets said the COVID-19 pandemic serendipitously built her business because everyone was looking for easy ways to order sweets while stuck at home.

“I know a lot of restaurants, bakeries and other businesses suffered at this time,” she said. “I was just lucky because I didn’t have a storefront location yet with employees. So, I was able to keep working and do no-contact deliveries. And this was kind of perfect for us.”

Koets said cooking and baking have been her whole life, beginning years ago in the kitchen with her grandmother, who also loved to cook.

At rst, she said she applied to a restaurant at 15 years old and wrote that she would also consider working as a cook.

“I guess I never really looked back,” she said. “I got that job and

it led to another job and another; all through my 30s working as a chef in restaurants.”

Not long after working as a chef at different businesses, Koets said she found her passion when she decided to work at a Detroit bakery called Avalon International Breads.

“That experience solidi ed for me that it was what I wanted to do with my life,” she said. “But a couple of years later, my husband and I got married and had kids. So, I was a stay-athome mom for a long time.”

Koets said she revisited the thought of opening her bakery once her youngest child became older. Before long, she of cially put up shop in the second kitchen in their basement.

“I decided that’s what I was going to do at the time I was changing my diet to address some health concerns that I had,” she said. “I was eating a low-carb

diet and avoiding gluten and sugar.”

Koets said she got to work after she realized there weren’t many reputable recipes available that had no sugar, grains or gluten, so she said she put her chemistry hat on and gured it out.

“I spent several years guring out these recipes and guring out the best blends of alternative ours and sugars,” she said. “And frankly, I put a lot of it in the garbage, it was terrible.”

Refusing to lose any faith, Koets said she kept pushing to nd that perfect blend of ingredients and slowly began to understand some of the chemistry behind it.

“I had some breakthrough moments and came up with a really good our and sugar blend,” she said. “And it’s just been kind of uphill since then.”

Customers looking to grab a bite in the Allegan County area can head to Bliss Bakery for some of their top sellers, like the BLT panini or the

Hawkeye club.

Other items on the menu include dairy-free chocolate-based favorites like the chocolate peanut butter bar, an Aztec chocolate cookie and a chocolate raspberry cupcake.

And that’s not all. For those looking for gluten-free personal pizzas, Bliss Bakery has them and more mouthwatering options like glutenfree loaves of bread, quiche, broccoli cheddar soup and focaccia.

Koets said being able to offer a variety of alternative food options for people who may have Celiac Disease, Diabetes or other dietary restrictions is gratifying.

“What I really want is for my customers to be able to feel safe and normal when they walk in,” she said. “The reason I keep doing it every day is for when parents bring in kids that are Celiac and Type One Diabetic, and their parents tell them they can have whatever they want. It makes me happy to see that. That’s my big motivation.”

Customers can order from Bliss Bakery’s 65 menu items for pickup or delivery on their website.

tMIDLAND, MI here’s a crêperie in mid-Michigan offering sweet and savory crêpes and “a little bit of Paris” in downtown Midland.

One of the most popular dishes at Crêpes Et Amis, located at 130 Townsend St. near the new Bookmarks bookstore, can be found on its sweet menu. The best-selling “Berry Cheesecrêpe” is a crêpe served with strawberries, Nutella and cheesecake lling. Another popular sweet offering is the “Violets” crêpe, which features blueberry

compote, lemon cream and almond crumble.

“Hands down, our biggest seller is the ‘Berry Cheesecrêpe,’” said Brandon Morey, owner of Crêpes Et Amis. But Morey’s personal favorite can be found on the savory menu. The “Edmond Dantes” is described as a crêpe with smoked ham, roasted turkey, melted Swiss, raspberry preserves and honey mustard. “It’s like a Monte Cristo sandwich,” he said.

A savory customer favorite is “Wilbur’s Salutation,” a crêpe served with scrambled eggs, cheddar, bacon, Roma tomato and spinach and drizzled with house-made spicy mayo.

“Everything is made here,” Morey said. “We also make our own croissants.”

Crêpes Et Amis started as a food truck serving crêpes at area farmers’ markets and has had a permanent storefront since 2015. It is open from 8 a.m. to 3 p.m. Monday through Saturday and 10 a.m. to 2 p.m. Sunday and offers online ordering.

Photos | Bliss Bakery

Sponsored by:

in Flushing offers tasty homemade pies

FLUSHING, MI

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new breakfast and lunch diner recently opened in Flushing, filling a void in the city.

Trackside Café took over for the former ChooChoo’s Diner, located near the railroad tracks on 424 Emily St.

It is operated by the owners of the Lennon Café in Lennon, offering homemade meals, soups, sandwiches, breakfast and pies.

“It’s a lot like Lennon Café, but we only have a breakfast and lunch menu, so it’s a smaller menu,” said owner Tammy Putnam, who opened Trackside Café on Feb. 21. “It has its own identity.”

After 32 years in business, Choo-Choo’s Diner closed its doors in December after owner William Angst retired.

With concerns of what would replace the establishment, it was important for the next business to offer a dining option at the same location.

“Some people in town were really upset and they wanted a family sit-down restaurant,” Putnam said. “They were afraid of losing that in their community.”

Along with business partner Bill Howard, Trackside Café was born, naming it after the railroad tracks nearby.

Everything from eggs, pancakes, omelets, breakfast sandwiches, burgers, steak, and chicken are offered, but Putnam’s homemade pies is what customers are blown away by upon eating.

“I do make my homemade crust and a lot of restaurants don’t do that anymore because it’s time consuming,” she said. “My mom always made my pies for me at Lennon Café and at the restaurant I owned previously. And when she passed away, I just wanted to carry on her tradition of homemade pies.

“It’s something I will never change because it reflects my mom and everything she taught me.”

Putnam’s pecan cream pie is the biggest seller, and she also makes a chocolate covered cherry pie, mint Oreo pie, blueberry cream, banana and raspberry pies.

As a business owner for over 27 years, Putnam has seen it all within the restaurant industry, and so far business has been booming for Trackside Café.

“We have met a lot of nice people and are already becoming friends and family,” she said. “It’s becoming a great adventure.” Follow Trackside Café on Facebook.

a

MUSKEGON, MI

manda’s Frosted Dreams has grown into a neighborhood staple in the Muskegon area to grab decadent sweet treats.

The Muskegon bakery offers classic and unique cupcakes and cakes, plus other items.

For owner Amanda Price, the baking of cakes started out as a hobby and has since developed into a popular business.

Price officially acquired the licensing for the business, 1375 Creek Dr. in Muskegon, in 2019.

Since then, Price has been offering pickup and delivery for her various baked goods, including cupcakes, cheesecakes, cake cups, custom cakes and more.

“Baking has always been something I did as a stress relief and a hobby,” Price said. “It became something I did as gifts. That was my gift to you; whatever birthday cake you want and however elaborate you wanted it.”

Price said she didn’t start growing her baking skills and ideas until after she was laid off from her job in 2016. As the years went on and Price started gaining more positive feedback, she took the next step and began profiting off what was once just a hobby.

Now, with the support of her family, Price has grown a fan base for her unique creations.

Customers from the Muskegon area and its surrounding communities

have flocked to Amanda’s Frosted Dreams to pick up best sellers like butter pecan cupcakes and strawberry crunch cake cups. Other flavors available include German chocolate, cookies and cream, red velvet, hazelnut turtle, Neapolitan, lemon cake, chocolate-covered strawberry and more.

All cupcakes can be ordered as a half dozen, a dozen or 24. Customers also have the option to choose between homemade whip cream frosting or buttercream frosting.

“I play with all of the flavors,” Price said. “When there’s not a particular flavor that I like, that’s always the interesting challenge for me. I’m not a key lime person, but I made a key lime cake for someone.”

Price touts the business as a unique place to relish in nostalgia or try something new with a little twist.

“Usually, that’s the part that I like about Amanda’s Frosted Dreams or the dream part,” she said. “I like it being different, as in we can do custom cakes, but I like the nostalgia of the flavors that you don’t get on the shelf anymore.”

CSPRINGPORT, MI

hubby’s Café has become known as the spot in the village of Springport to grab consistent and great meals.

The café has been open since 2012, after previous owners reached out to Ken and Deanna Rogers to take over what was then called Centennial House. Chubby’s Café has been a staple for breakfast, lunch and dinner since, Ken said.

“They basically chose us to reopen their restaurant,” he said. “There has always been a need in the community for a restaurant.”

Chubby’s Café specializes in offering small-town, American cuisine with a country-twist, Ken said.

“(It’s) blue collar, blue jeans, work boots, T-shirts –very down to earth,” he said. “I’ve met so many great people out here and we treat everybody exactly the same.”

The pair prides themselves on homemade food. Recipes rarely change and people can expect their favorites to taste the same whenever they come in, Ken said.

The menu features a variety of items, but some dishes have come to stand out on the menu. This includes the giant cinnamon rolls that take up almost an entire plate.

“They’re about the biggest rolls you’re gonna find,” Ken said.

“They’re absolutely homemade and they’re delicious.”

The fish is also a popular seller. Between the walleye, bluegill, perch and even some catfish on Thursday, the lightly battered fish keeps customers full, he said.

Old-style pizza is also a big seller, Ken said. Chubby’s Café rolls its own dough, makes its own sauce and even shreds its own cheese, he said.

“They’re something Like your parents or your grandparents would have had,” Ken said.

Chubby’s Café, 122 E. Main St. in Springport, is open 9 a.m. to 7 p.m. Tuesday through Friday and 9 a.m. to 2 p.m. Saturday and Sunday. The restaurant is closed on Monday. More information can be found on its Facebook page.

Giant cinnamon rolls take up an entire plate at

We must have a pie. Stress cannot exist in the presence of a pie.

DAVID MAMET

Michigan’s Best Local Eats:

The go-to source for milestone celebrations

to deliver their needs.

DAVISON, MI

while some food trucks keep things simple, there is nothing ordinary about Sweet Whimsies.

Sweet Whimsies is a food truck that specializes in making homemade sweets and desserts for people celebrating milestones in life with those they love and care about most.

Sweet Whimsies

Ranging from weddings, birthday parties or a small gathering, Sweet Whimsies can do it all.

Jon and Sandy Grimshaw started the business ve years ago, naming their food truck “Maggie.”

Five years later, Sweet Whimsies has built a reputation where their customers know “Maggie” will be there

“When I went into this, I said it would either be a really great idea or the worst idea,” Sandy Grimshaw said. “Because nobody was doing what we were doing.” When people go up to the window, they can order servings of the peach cobbler, apple crisp, a slice of cheesecake, boozy bread pudding, turtle brownie sundae or a big chocolate chip cookie sundae. Additionally, they offer a triple chocolate cake, carrot cake, and seasonal items such as a strawberry shortcake and pumpkin roll sundae.

In the infant stages, Grimshaw knew she had to get people to know her. She started participating at the Grand Blanc, Frankenmuth, and Lapeer food truck festivals. She competed against food trucks

serving tacos and pizza, the usual popular items. But she always believed her homemade recipes would ultimately prevail.

Grimshaw learned how to professionally make sweets while she worked at the White Horse Inn in Metamora, learning from a woman named Kathy Jones. She had a big vision of wanting to start her own business, and “Maggie” was born, a vintage 1973 Sprite camping trailer which they completely renovated.

The name was created after a couple of church people Grimshaw knew, Ray and Margaret Nixon, where the Nixons knew Grimshaw’s desire to own a wedding barn venue. The Nixons owned a church bell in their yard, the same bell they rang once when they got married.

The Nixons moved to Grand

Valarie Bea’s

SAGINAW, MI

valarie Bea’s Cream Cakes, available in banana cream, “Strawberry Madness,” Oreo and a variety of other avors, are just the right size for one person to enjoy and perfect for parties.

Valarie Bea’s signature cream cakes are small dome-shaped cakes topped with scoops of creamy, mousse-like frosting. Banana cream and “Strawberry Madness” are two of business owner Latoya Bland’s most popular avors.

The popular banana cream is a bananaavored cake topped with a scoop of

banana cream, fresh banana slices, vanilla wafers and caramel drizzle. Bland said banana cream has been a top seller since she opened for business December 2022. Other available avors include Snickers, caramel crunch, and Bland’s favorite: lemon.

Bland, who also has a catering business, said her cream cakes are available for birthday parties and other special events with at least 48 hours’ notice.

Vito’s Espress ’s

SPRING ARBOR, MI

ito’s Espresso may have closed its downtown location, but the Spring Arbor location is running and ready to serve.

While Vito’s Espresso opened its drivethru at 7975 Spring Arbor Road in spring 2022, the dining room opened just a few months ago, owner Vic Schiro said. Schiro said he wanted to stay in Jackson, but it didn’t have a full kitchen or dining room.

After taking a second look at the former Spring Arbor Café building, he knew it was a winner.

“We looked for over a year and didn’t nd anything in Jackson that had a kitchen and that was suitable for dine-in and what we wanted,” Schiro said. “We saw this and we were like, ‘We could do it. We could make it cozy.’”

Schiro said he wanted a place where people could sit and chat, which is what he found in Spring Arbor.

“What we want is hospitality,” Schiro said.

“It’s really hard at a grab and go to show you the hospitality that we want to. We can still smile and ask about your day, but it’s not like sitting down with you and sharing a cup of coffee.”

The new space has been popular with Spring Arbor University students looking for a place to study and to residents looking to grab breakfast

Everything is made in house on the café-oriented menu, Schiro said.

The muf ns are popular, he said. A range of avors can be found, including blueberry and apple cinnamon. Other baked goods, like cannoli, cinnamon rolls, also can be found. Baklava, a layered pastry dessert lled with chopped nuts, spices and topped with honey, is also popular,

Blanc and wanted Grimshaw to have the bell. When the wedding venue did not materialize, Grimshaw sold the bell for $500. But she still wanted to name the truck in their honor.

“I did not want to name her Margaret, but we named her Maggie because of Margaret and Ray,” Grimshaw said.

Grimshaw grew up in Swartz Creek, and Jon is from Vassar. They have been married for 37 years, living in Davison since 2010.

For more information, visit the Sweet Whimsies website.

“We are pretty much people persons,” Grimshaw said. “We get excited when we get booked for a wedding, and we celebrate right along with them. We cry with them and get excited. It’s given us so much joy, especially with what our world is going through right now.”

INFO

For more information, find SVRC Marketplace on Facebook or visit svrcmarketplace. com.

bar, he said. Drinks have a strong focus on espresso, Schiro said. This includes a range of lattes, cappuccinos, breves and cortados. Other drinks, like loose leaf teas, chai lattes and more, can be found for non-coffee drinkers.

INFO

Vito’s Espresso, 7975 Spring Arbor Road, is open 6:30 a.m. to 5 p.m. Monday through Saturday. More information can be found on its Facebook page and website, vitosespresso.com.

JACKSON, MI

The t

he Parlour strives to keep history alive.

For decades, people have been coming to this iconic ice cream parlor, formerly known as Loud’s and The All-Star Dairy since the early 1940s.

The business started out of a need to get rid of surplus milk, but now it serves oldfashioned, hand-dipped ice-cream flavors to families and visitors, some even driving for hours to get there, owner John Cuneo said.

“You get all walks of life in here, you never know who you’re going to be sitting next to,” Cuneo said.

Cuneo and his daughter Elaine Cates have been running the shop since last year, where they have spent time trying to not only improve the space, but also the food, he said. But, a lot of people often come in just to enjoy the nostalgia of the place, he said.

“I’ve had couples come in and say this is where they had their first date or met their wife,” Cuneo said.

Besides ice cream, the menu features a large list of homemade, fresh all-American

food. Chicken tenders, burgers, chili cheese fries and a grilled ham and cheese sandwich are popular, Cates said. The Parlour also has a huge club sandwich and great mozzarella sticks, she said.

However, while the list of hot foods has expanded, ice cream is still the biggest seller at The Parlour. Regular “softball-sized” scoops of handdipped ice cream of more than 50 different flavors is available, but many people get sundaes, including a turtle sundae and the peanut butter cup. The junior banana split is also a huge hit, Cates said.

“People come in and even though they know the size of it, their eyes still light up,” Cates said. Those up for a challenge will be happy to hear that a Parlour tradition still remains. The Dare To Be Great, is 21 “softball-sized” scoops of ice cream, topped with nuts, syrup and lots of whipped cream. If one person can finish it in one hour, the ice cream is free, and they get their name on the wall, Cuneo said.