It’s a feast for the eyes to stand before the doughnut- and pastry-filled bakery case in Grandma’s Bakery. And with more than 100 varieties of doughnuts, cookies, muffins, flaky fruit pastries and breads, choosing one is a difficult decision. Here’s a tip: Go for the apple fritter or the apple flip. The apple fritter ($1.25) is the star of the show here—swirls of sweet cinnamon are tangled in its ooey interior and crunchy, glazed exterior. Best of all, the zesty autumnal taste of apples permeate the entire palm-sized morsel. The apple flip ($1.75) takes the taste of apples to a whole new heavenly level. Diced apples are tossed with butter, brown sugar and cinnamon, folded inside a blanket of puff pastry, then baked until the triangular treat turns the color of a golden fall leaf. The apple flip, a spinoff of the hearty apple pie, is light and easy enough to eat with your fingers. 2184-B Fourth St., White Bear Lake; 651.762.2900
A long, undulating stretch of sun-dappled road leads to the idyllic Pine Tree Apple Orchard, with 300 acres of century-old apple trees. With 25 different varieties, including Honeycrisp, Red Delicious, Cortland and Honey Gold, the orchard offers a veritable cornucopia of colorful, crunchy apples. We recommend purchasing one of their original double-crusted apple pies (about $9.99), where delectable Haralson apples are tucked inside a crust whose recipe has been in the owners’ family for years. For all you pie connoisseurs out there, know that instead of oozing all over your plate in a gooey mess, this apple pie will hold its slice quite nicely. Do yourself a favor and take home half a dozen or a dozen apple doughnuts, too (about $2.49 and $4.49, respectively). They’re made with the orchard’s own smooth applesauce, apple cider and house-made spices, and are available sugar-coated or plain. 450 Apple Orchard Rd., Dellwood; 651.429.7202
A true neighborhood nook, you’re sure to find the locals cozied up inside a booth at Key’s Café. And what do the locals choose from the menu? A favorite is definitely the local salad ($9.95). Served on a delicate bed of mixed greens, it’s a medley of crisp apple slices, sweet-and-spicy baked pecans, white cheddar cheese and apple-maple dressing. 2208 Fourth St., White Bear Lake; 651.426.2885
When you saunter into Kowalski’s, you can’t help but notice the pleasant lighting, beautifully arranged produce and luxury fare. One of the market’s best assets is its vibrant deli, brimming with fresh salad options for a lunch on the go or a fall picnic with the fam. Seek out the salads studded with crunchy apples; they’re the seasonal specialties. The fall grain and apple salad ($10.99/pound), for example, is one to watch for. This dandy is a mélange of spelt (an ancient grain), brown, red and wild rice, Granny Smith and Red Delicious apples, toasted pecans, red onions, and an apple-herb vinaigrette dressing. Another favorite is the citrus pearl couscous ($7.99/pound), which features Granny Smith apples, garbanzo beans, dried cranberries, kale and pecans, mixed with fluffy couscous and drizzled with a balsamic vinaigrette and orange zest. (Note: Prices are subject to change.) 4391 S. Lake Ave., White Bear Lake; 651.578.8800
If you’re an epicure who’s looking for the French take on apple-adorned artisan pastries, you’ll want to pay a visit to Chez Arnaud. The bakery’s owner and pastry chef, Arnaud de Rambures, learned the classic art of pastry-making in his native France. The bakery case at Chez Arnaud is identical to those in the high-caliber pâtisseries you’d find in Paris; each item is like a tiny edible sculpture. Try the apple tartlet ($3.65)—a buttery round morsel with a melt-in-your mouth crust cradling brown-sugared applesauce and thinly sliced apples, which are fanned across the tart’s surface like a royal flush. A caramelized layer of sugar coats the cinnamon-sprinkled fruit like sweet-candy amber. Another winner is the multilayered apple crumble ($4.95). Spooned into a clear trapezoidal dish that reveals the scrumptious strata, the base is composed of spiced and sugared splinters of apple, buried under a thick pillow of vanilla-Chantilly cream. Crowning the dessert is a crunchy smattering of crumbled sweet dough and two thinly spiraled white chocolate tuiles. Bon appétit! 4735 Hwy. 61, White Bear Lake; 651.653.5658
