THE PARFAIT Monday, November 25, 2013

parfaitsThey’re “perfect.”

Before we still stored our perishables in bins lined with ice, we (and by “we,” we mean the French) craved treats that were at once sweet, filling, creamy and cold.

And then someone stumbled on a brilliant idea.

No one is certain who first made what would become the first parfait, but the French (and subsequently, everyone else) fell in love with it.

It was, in a word, perfect. Literally. Parfait, translates, from the French, as “perfect.”

What made it so? Simply that it could be made with just the right amount of just about anything.

Served in tall glasses and eaten with long spoons, parfaits are striped and layered with cakes, fruits, whipped cream, yogurt, nuts, Jell-o, puddings, custards and anything else you can think of.

And we make ’em daily with a rotating roster of textures and flavors. So come on in and take a looksy at our rotating parfaits and choose your flavor.