Carnation Cafe / Blue Ribbon Bakery
BACKSTORY (July 17, 1955—Present): The Carnation Café occupies the same spot as the former Flower Mart. The Carnation Ice Cream Shoppe/Parlour became The Blue Ribbon Bakery was eventually removed to give the Carnation Café both indoor and outdoor seating for guests.
From the official Disneyland website:
This charming diner offers a perfect perch to people watch as the world passes down Main Street, U.S.A.. From your cozy spot under candy-cane striped umbrellas, enjoy updated dishes of classic comfort food — including a few of Walt's favorite treats, like homemade meatloaf and chicken-fried chicken.
Homey diner fare is the order of the day at Carnation Café.
Signature breakfast options include:
•All American Breakfast dish with eggs, potatoes, biscuit and choice of bacon or sausage
•Spinach and tomato egg white frittata served with a side of fruit
Featured lunch and dinner selections and sides include:
•Buttermilk fried chicken breast with mashed potatoes and an edamame succotash
•Roasted poblano green chile cheeseburger
•Fried pickles with dipping sauce
For dessert, satisfy your sweet tooth with a chocolate or vanilla malt or a decadent house-made treat.
The Carnation Café occupies the same spot as the former, beloved Carnation Ice Cream Shoppe and the since-closed Flower Mart on Main Street, U.S.A.
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Carnation Main Street: Everyday's A Sundae
Of all the food locations in Disneyland, one of the most popular is Carnation Main Street. The reason for this "favoritism" is simple -- they serve ice cream, and most people love ice cream. In fact, reports have shown that this year, every American will consume at least 15 quarts of ice cream; that's almost 750 million gallons yearly.
Designed as an integral part of Disneyland's Main Street, Carnation is an authentic replica of the ic cream parlors that dotted turn-of-the-century America. Victorian arches, elaborate scrolled woodwork and an antique fountain help to create the Gay 90's feeling.
Serving its first guest on opening day, July 17, 1955, Carnation Main Street was originally operated by the Carnation Company. As Disneyland grew and its Cast Members became more experienced, Carnation's management was assumed by the Park. The Carnation Company remains a member of our Participant program by providing us with their name and quality food products.
During it early years, Carnation served only ice cream products, but eventually the menu was expanded to include breakfast, sandwiches and hamburgers.
Last winter Carnation Main Street underwent a major facelift which increased their seating capacity, added a newly remodeled interior and premiered an all new menu, which featured more health food-type dishes.
According to Supervisor Tom Weber, the new menu was developed because of the increasing interest in proper nutrition and health foods. Many of the new items are made with alfalfa sprouts, avocados, pita bread and a special wheat bread served only at Carnation.
Serving close to 3,000 guests on a busy day, Carnation's most popular item is the tempting hot fudge sundae, followed very closely by the old-fashioned banana split. According to Fountain Host Robin Pawley, on a busy summer day, Carnation will make close to 400 sundaes, use up 75 gallons of vanilla ice cream, make more than 250 banana splits and go through four cases of whipped cream an hour.
Adhering to carefully set guidelines, Carnation Fountain Hosts work like artists creating the various ice cream sundaes themed to Disneyland. It's their responsibility to create sundaes and other fountain treats that not only taste good but are attractive and eye appealing. Serving Hostess Angela Zlaket thinks that one of the greatest feelings is to walk through the Parlor with a tray of sundaes and hear the chorus of "oohs" and "ahhs" from our guests.
Area Stage Supervisor Ann Van Der meer sums up the feelings of the Carnation crew when she says, "It's a challenge to offer our guests good food in an efficient manner."
The lines outside Carnation Main Street are a perfect indication that we are meeting that challenge.