Do we ever outgrow the joy of bubbles? The LA-based BUBBLEWORKS company is betting the answer to that question is no. They create “bubble experiences” that fill city blocks, festival grounds, stadiums, retail centers, brand events and more with countless evanescent spheres. “With social media as a driving force at live events, BUBBLEWORKS transforms spaces and surrounds your guests with a shareable bubble experience,” says BUBBLEWORKS founder Adam Williams. “Our large-scale bubble effects surprise and engage people, creating awesome Instagram-worthy moments.” The installations have been to Coachella, Pacific Place in Seattle, and Insomniac electronic music events, and they’re available to blow guests away at your next big event. bubbleworks.com

To the annals of great bakery hybrids like the cronut, duffin and cretzel, add the churro croissant from Los Angeles bakery Pitchoun! A flaky pastry dusted with cinnamon sugar and filled with vanilla custard cream it combines French sophistication with the childlike joys of theme park eats. Originally put on the menu for the month of November, the churro croissant has been extended through January and, perhaps, beyond.

 

Just when you think there's nothing new in the world of breakfast cereal comes this innovation from chef Joey Maggiore, owner of the three Hash Kitchen breakfast spots in Scottsdale, Arizona: cereal shooters. Maggiore creates a boozy take on the milk that has been soaking in a bowl of Captain Crunch, Cocoa Puffs, Fruity Pebbles or Cinnamon Toast Crunch. Added to the frothy milk are, respectively, hazelnut liqueur, coffee liqueur, fruity vodka and spiced rum.

 

The iconic Crustacean Beverly Hills is event-ready.