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It feels like a massive tear forms in the space-time continuum the moment you walk through the glass door of Blue Stripes Urban Cacao. A devil pops up on one shoulder, an angel on the other. Suddenly you’re being torn between indulgence and restraint, hunger and health, chocolate and cacao.

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Wesley Keegan, the owner of Tailgate Brewery, laughs when I ask him why he’d launch a new business venture in the midst of an unpredictable pandemic. Keegan opened Sweet and Three, the cleverly named new soft-serve ice cream counter inside Tailgate Brewery’s Charlotte Pike location, in Octob…

It was the display of brightly colored bonbons that first caught my eye when I walked through the door of Nashville’s newest chocolate shop Poppy & Peep.

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Lokelani Alabanza, Hattie Jane’s Creamery’s ice cream whisperer, lost her job not long after COVID-19 arrived in Tennessee. “I remember it was March 18, the day after St. Patrick’s Day,” she tells the Scene.

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There’s no such thing as a bad pumpkin pie.* Like pizza, even subpar pumpkin pie is better than no pumpkin pie at all. (Especially for breakfast the day after Thanksgiving with loads of whipped cream.)

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Fire. Mallets. Long, sharp forks fit for a Game of Thrones battle scene. These weren’t the kinds of instruments I expected to need when eating my way through Nashville’s dessert menus. But recently I’ve noticed a trend: Not only have local desserts gotten bigger and more extravagant (an effo…

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Nashville, it’s hot. Have you noticed? The average high temperature in the first week of June was 86 degrees, and that doesn’t take into account the humidity — the sticky, thick humidity that permeates your clothes and leaves you feeling like you’re wading through a pool of not-quite-set Jel…

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When I talked to Frisson Soft Serve founders Elise Schempp and Caila Singleton for this week's Sugar Shock column, they both agreed that not having a permanent location was the biggest hurdle they've had to work through since starting their food truck service in April. 

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Just in time for Pride month, the sugar scientists over at Bang Candy have expanded their line of chocolate bark to include Rainbow Bark, a colorful salted chocolate version of their famous treat that's loaded with popping candy. Bang Candy founder Sarah Souther hinted that the Rainbow Bark …

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There’s a reason — several reasons, really — why most pastry chefs don’t gravitate toward vegan desserts when seeking out lucrative business models. According to a 2016 poll conducted by The Vegetarian Resource Group, an estimated 3.3 percent of American adults are vegetarian, with just half…

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Cookies! Cookies everywhere! Plus pies and cakes and fudge and panettone and gingerbread houses — and thousands of other ways to use butter and sugar and flour and eggs — are currently bursting from the shelves of local bakeries and pastry cases. While retail workers and Santa impersonators …

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I like food. Food is good. But in a town where hot chicken and savory Southern sides reign supreme, I can’t help but crave something sweet. Like, all the time. Thankfully, Southern dessert is also good — banana pudding, chess pie, Colt’s Bolts and Christie Cookies — but as Nashville’s food a…