San Diego’s getting sweeter on the daily. So much for early-summer diets. When it’s time to indulge, there are a few new spots on our radar.
The highly-anticipated Donut Bar is up and running in the downtown Financial District, and from the looks of it, their donuts are flying off the shelves. The handmade donut philosophy causes this shop to run out by mid-afternoon, and for good reason. A daily-changing menu features rarely-attempted recipes, like the oh-no-they-didn't maple bacon bars. When our DiscoverSD.com crew picked up a morning selection, our box featured nutella, Saigon cinnamon and sugar, birthday cake, PB&J, Julian apple fritter and vanilla bean raised glazed. The team at Donut Bar updates their Facebook page frequently to inform their fans how many donuts they have left and what to expect. All donuts cost $1-$3. Coffee is $1.
Donut Bar is open at 7 a.m. Monday through Friday. 8 a.m. on Saturdays. 631 B St., San Diego.
Slated to open in early May, the Baked Bear will bring one-of-a-kind custom ice cream sandwiches to Pacific Beach. Owners and long-time pals Rob Robbins and Shane Stanger dreamt up Baked Bear to be a place where warm cookies meet cold ice cream, and beach bums can snag a sweet treat to cool off in the summer heat. Choose the “bread” of your sandwich first - chocolate chip, red velvet, oatmeal raisin, snicker doodle, peanut butter, funfetti cake and gluten free chocolate chip will all be housemade. Then, stuff it with some classic ice cream flavors of chocolate chip cookie dough, mocha almond fudge, mango sorbet, butter pecan, strawberry cheesecake and more. These custom-built sandwiches are $2.95 each. Waffle or brownie ice-cream sandwiches are $3.95. Baked Bear will also sell custom milkshakes, ice cream sundaes, chocolate dipped bananas and root beer floats.
Baked Bear will be open seven days a week at 11 a.m. 4516 Mission Blvd. Ste C, Pacific Beach. thebakedbear.com
Swoon Dessert Bar
Open since February, the ogling eyes of North Park finally have a home to set their stares. Swoon Dessert Bar's focus is seasonal desserts made in guest’s view – a truly tantalizing treat for sweet teeth. Chef Ian Smith and team create these small plates on an ever-changing menu. They too keep it updated on their Facebook page, so be sure to give it a look before heading in. At the top of April, Swoon spotlighted a serpent’s stout mousse with marshmallow cream and smoked graham; carrot cake with cream cheese; strawberry thyme sorbet with cheesecake; and even a savory smoked salmon éclair – all priced $7-$8.50. There’s coffee and tea, too, and dessert flights served on Fridays and Saturdays.
Swoon Dessert Bar is open at 10 a.m. for coffee and tea service and 6 p.m. for dessert service, Tuesday through Sunday. 3139 University Ave., North Park.
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