Slideshow: Ask The Pastry Chef: What To Eat At Azúcar In San Diego

Turron de Havana
Turron de Havana
This multi-layer chocolate dessert, with caramel, hazelnuts, chocolate mousse, and a crisp Kit Kat-esque bottom layer, is one of Vivian's long-time favorites. She says the Turron de Havana ($6) is one of the most fun desserts in the case because of all of the different textures and the fact that there's so much chocolate.
Sea Salt Caramels
Sea Salt Caramels
These little guys are great for people who don't want to commit to a full-size dessert, or just want a little something sweet with their coffee. Bittersweet chocolate and caramel are cooked together, then cut into chewy little squares and topped with flecks of sea salt. The caramels are soft enough to squish between your fingers and so tasty and cheap—just 50 cents each—that they shouldn't be considered optional.
Pistachio Passionfruit Macaron
Pistachio Passionfruit Macaron
This cookie is in the shape of a giant macaron, but it's more like a nutty meringue sandwich cookie, filled with bright and citrusy passionfruit curd. The pistachio passionfruit macaron ($3.95) came about because Vivian wanted to utilize the passionfruit filling in the Divina cake in another application. The toasty, nutty cookies pair surprisingly well with the bright, vibrant passionfruit. Want to venture well beyond your comfort zone? This cookie will get you there.
Señor Peanut
Señor Peanut
Inside the Señor Peanut. Take a look at all of that peanut butter mousse! Pro tip: if you let the cake sit in the fridge, the mousse firms up a bit, and tastes even more like a peanut butter cup.
Mojito Cookie
Mojito Cookie
Azucar's Mojito Cookie ($1.25) is the bakery's top selling item, and has been since the day they opened. It starts with a Snickerdoodle dough that has lime and mint added in, mirroring the Cuban cocktail. The cookies are all excellent, and for $1.25 each, you might as well try a few different flavors, like the chocolate gingerbread or tiger butter (peanut butter with white chocolate).