"X" Marks the Spot
If you're looking for treasure, it's usually hard to find. In some cases, if it's hidden behind the sloping roof of der Wienerschnitzel, you may drive right past without realizing it. And instead of an "X" marking the pay dirt, you'd be well advised to look for the giant fiberglass waffle cone. This is where you will find "Sweet Orchid," a small shop that specializes in frozen confections made from scratch, and made from the imagination of Leslie, its proprietor.
Sweet Orchid, named for Leslie's love of both the eponymous flower and the gratification of sweet-tooths everywhere, is a trove of gelato, sorbetto (also known as sorbet), and the obligatory frozen yogurt. Leslie calls upon her knowledge of dietetics, food science, nutrition, decades of cooking experience, and a heavy pinch of curiosity to make her artisanal delights. While the frozen treats she offers are relatively healthier than traditional ice cream, Leslie's philosophy is "...to strike a balance, being as healthy as I can be. But if something tastes good, why not?"
An Orchid in Bloom
The store is nearing its one-year anniversary, yet the seeds of this orchid were planted many years ago. As a young couple, Leslie and her husband often spoke of owning an ice cream shop when they retired. After raising a family and welcoming grandchildren into the world, their vision slowly became reality.
The Quest for New Flavors
Seated across the dessert case of whole-wheat brownies and creme puffs, FeedMe conversed with Leslie like she was an old, familiar friend. She was most animated when discussing her trials with novel ingredients, and infusing their true essence into frozen form.
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| Lavender gelato with a yellow sponge cake base. |
Owner Leslie's quest for exciting tastes has even led her to spend an entire morning hunting for the perfect edible rose. After smelling countless varieties at Fremont's own Regan Nursery, two rose bushes with the perfect balance of floral notes and crimson blush now grow in her backyard for the sole purpose of flavoring gelato.
If for some reason you can't find a flavor to pique your interest, Leslie also takes requests. When bacon fans came knocking on Sweet Orchid's door, it was only a matter of time before Chocolate Bacon gelato was added to the lineup. Says Leslie, "Some flavors, I have to do trial and error, over again, but when you got it, it's so exciting!" FeedMe's palate was certainly excited, by the flavors as well as the passion for good friends, good food, and good fun at Sweet Orchid.
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| Art to Eat: Mango and Cookies n' Cream gelatos sit atop chocolate sponge cake. |
Chips Galore
Sweet Orchid and Leslie have this special Chocolate Chip Cookie recipe to share with you. Enjoy!
Ingredients
2 2/3 cups (16 ounces) semisweet chocolate chips
1 cup all-purpose flour1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar, firmly packed
1/4 cup granulated sugar
1 large egg, cold
1 teaspoon vanilla extract
Directions
Preheat oven to 325 degrees F.
Melt 2/3 cup (4 ounces) of the chocolate chips in a double boiler, or in the microwave.
(For tips on how to melt chocolate quickly and easily in the microwave, click here). Set aside.
Sift the flour, cocoa powder, baking soda, and salt in a medium bowl.
In a separate bowl, use a mixer to beat the butter with the brown sugar and granulated sugar until creamy. In this same bowl, beat in the egg and vanilla extract. Gradually beat in the flour mixture.
Gently fold in the remaining chocolate chips.
Scoop rounded mounds of dough (about 1/4 cup) onto the baking sheets, about 3 inches apart. Bake for about 18 minutes or until the edges are crisp and the center is moist. Cool in the pan on a wire rack.
Makes about 1 dozen large cookies.
Store Details
Sweet Orchid
34460 Fremont Boulevard
Suite D
Fremont, CA 94555
Phone
(510) 739-6300
Hours
Daily
12:00 pm-11:00 pm
Website
http://sweetorchiddesserts.com/
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| These gelato cakes may be mini, but the flavor is big. |
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