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OKG7 sweet stops



Custard Factory
1000 E. Alameda, Norman

the custard cookie. Choose your frozen custard flavor, which will be
smooshed between two cookies. Have your pick between double chocolate,
chocolate-chip vanilla or peanut butter chocolate-chip cookies. If
you’re on the go, grab a fudge brownie sundae.

Sara Sara Cupcakes
7 N.W. Ninth

breakfast, check out the bacon, egg and cheese cupcake, or maybe a
blueberry honey cupcake if you’re in the mood for sweets. Make sure you
pick up the daily special, which ranges from carrot to triple white
chocolate. Dining in? Don’t miss out on the milk bar.

Orange Leaf Frozen Yogurt
849 S.W. 119th

its most recent flavors: carrot cake and chocolate cake. Or you can opt
for a custom recipe, which includes cake flavors such as Birthday
Bombshell or Every Bunny’s Favorite. Get creative with toppings like
fresh fruit and Fruity Pebbles.

Raspberries ’n’ Creme Bakery
2925 Lakeside Circle

for summer is the strawberry and banana dream cake: a white cake
layered with bananas, strawberries, whipped cream and Italian cream. The
whole thing is iced with whipped cream and topped with seasonal
flowers. It’s a delight from first sight to last bite.

42nd Street Candy Co.
4200 N. Western

you ever wished for a candy buffet? Of course you have. Make that dream
a reality. From candy-coated chocolates in every color imaginable to
truffles and saltwater taffy, you’ll be more than impressed with the
selection in this sugar-filled haven.

Cocoflow Chocolate Cafe

100 E. Main

on a macchiato or drinking chocolate while you munch on a petite cake
or handcrafted biscotti. If you’re feeling generous, create a truffle
box from the more than 15 flavors. Bonbon boxes make perfect gifts or
treats after a busy week at work.

Pinkitzel Cupcakes & Candy
150 N. E.K. Gaylord

is a combo of the word “pink” and the Yiddish word “kitzel,” which
means tickled. And you’ll be tickled pink by the mouth-watering
selection in this candy emporium. From blueberry cheesecake cupcakes to
taffy, prepare yourself for a rare treat.

Photos by Shannon Cornman and Mark Hancock

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