These dessert shops take the cake

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ness for decades and moved to big­ger digs ear­lier this year to open an old-fash­ioned soda foun­tain and lun­cheonette. Phar­ma­cist T.J. Dil­dine took over the drug store from his fa­ther, Thomas Sr., a few years ago and wife Rhyan Dil­dine runs the foun­tain. Rhyan prac­ticed fam­ily law for a decade and says she would rather serve ice-cream treats to smil­ing kids and fam­i­lies than nav­i­gate ugly di­vorces.

“The old court­house say­ing is peo­ple are on their best be­hav­ior in crim­i­nal court and at their worst in fam­ily court,” Rhyan says. “This is so much more fun.”

The con­cept is old-fash­ioned, but the art deco de­sign is sleek and mod­ern, with wooden stools along the counter and Detroit brick on the walls. Be­sides tra­di­tional egg creams (made with Fox’s U-bet cho­co­late syrup), shakes and sun­daes (made with Haa­gen-Dazs), there are house­made fruit syrups used to make blue­berry egg creams (creamy and fruity) and orange Cream­si­cle floats. Per­haps my fa­vorite item was the King Is Alive sun­dae ($9), a trib­ute to Elvis Pres­ley with house­made or­ganic peanut butter, caramel, can­died ba­con, bananas and a dill pickle spear. I dis­cov­ered you don’t have to be preg­nant to en­joy the sweet-salty-vine­gary combo. The foun­tain also fea­tures a 21-and-older menu fea­tur­ing craft-beer shakes ($10), and so­das and sun­daes boosted with shots of CBD ($4 ex­tra), the non­hal­lu­cino­genic ex­tract from cannabis plants that sup­pos­edly brings ther­a­peu­tic ben­e­fits. Rhyan Dil­dine says some el­derly cus­tomers come sev­eral times a week for CBD shakes, and they swear it helps com­bat anx­i­ety, in­som­nia and joint in­flam­ma­tion. I took a few sips from a float and def­i­nitely could taste it (an earthy, patchouli fla­vor) and felt as mel­low as one could af­ter in­gest­ing 100 grams of su­gar.

There is more to the Fox­worth Foun­tain than ice cream and sweets — the eatery boasts an im­pres­sive break­fast and lunch menu (served un­til 3 p.m. Tues­day through Satur­day) that fea­tures or­ganic oat­meal, eggs, toasts, pani­nis, sand­wiches and sal­ads. I had a very good Croque Madame ($12), the clas­sic baked ham, Gruyere and Bechamel sand­wich topped with a fried egg.

The Fox­worth Foun­tain at Del­ray Shores Phar­macy, 124 NE Fifth Ave., Del­ray Beach, 561-295-7632, Del­rayShores Phar­macy.com. The foun­tain is open 8 a.m.-9 p.m. Tues­daySatur­day, 11 a.m.-6 p.m. Sun­day and 11 a.m.-9 p.m. Mon­day. The kitchen is open for break­fast and lunch 8 a.m.-3 p.m. Tues­day-Satur­day.

Proper Ice Cream

Na­tive New Yorker Rick Fel­ber­baum, 61, spent 32 years as a cor­po­rate and real es­tate at­tor­ney, but ice cream has al­ways been his pas­sion. He started mak­ing it as a hobby and then got se­ri­ous when he at­tended Penn State Univer­sity’s Ice Cream 101 pro­gram. His trav­els to Italy and stud­ies led him to de­velop an ice cream that is fluffy, less sweet and a bit lighter (12 to 14 per­cent but­ter­fat) than other pre­mium ice creams. “Closer to gelato,” he says. His big break came when star Palm Beach chef Clay Con­ley tasted and loved his prod­uct. Fel­ber­baum spent seven months based out of Con­ley’s kitchen at Buc­can, then opened a small warehouse in western Del­ray Beach ear­lier this year, a whole­sale op­er­a­tion that sold to restau­rants and Joseph’s Clas­sic Mar­ket in Boca Ra­ton. In June, he opened his doors to the pub­lic, and the crowds have been grow­ing and flock­ing ever since. A big­ger store will open later this fall in down­town Del­ray, near the new iPic theater.

“This is crazy, ridicu­lous,” Fel­ber­baum says. “I used to work 10 hours a day. Now, I’m work­ing 16 hours a day. I used to have week­ends off. Now, week­ends are my

A cone from Proper Ice Cream fea­tures crispy crunch cho­co­late cream, left, and blue­berry muf­fin, right.

PHO­TOS BY JIM RAS­SOL/SUN SEN­TINEL

The bon­sai tree dessert at The Tree Cafe-Ice NY fea­tures cot­ton candy, cho­co­late bark and cho­co­late mousse.

The King Is Alive sun­dae at the Fox­worth Foun­tain in­cludes vanilla ice cream, peanut butter, banana and a pickle.

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