To create each sweet bread delicacy, Szabo and her team roll out a house-made dough (the recipe is, of course, a secret) before coating the stuff in oil and cane sugar. The dough is then wrapped around a wooden stick, and set in the oven. When the pastries are fully cooked, the dowels are removed, and steam rises from inside the cakes like chimney stacks -- hence the nomenclature. “It’s crispy on the outside, but soft like a donut,” Szabo explains.
And while the cakes are certainly tasty enough on their own, the place is also known for its elaborate sundaes. Once the cakes have been filled with their requisite ice cream, they’re topped with things like caramel corn, cheesecake brownie bites, graham crackers, and fresh strawberries. And if you didn’t commit to eating decadent mounds of sugar and gluten in the new year (which tends to be the likelier option), the place offers plenty of vegan ice cream treats and cones as well.