Slideshow: The Best Sweets We Ate in 2013

Guava Cheese Pastry at Azucar, San Diego
Guava Cheese Pastry at Azucar, San Diego

"From the first time I tried the guava cheese pastry ($1.75) at Azúcar , I was so smitten, it's now a foregone conclusion that every visit to my favorite local bakery will net at least one of the flaky, all-butter pastries filled with tangy cream cheese and punchy guava. They're tastiest warmed up or straight from the oven, which is usually no problem since there's almost always a just-baked batch ready to go. If you want to make the moment last, get a warm beverage alongside the pastry. Without something else to distract you, it's amazing how quickly they can disappear."—Erin Jackson, AHT Contributing Editor

[Photograph: Erin Jackson]

Peach and Rhubarb Crumble Pie from Three Babes Bakeshop, San Francisco
Peach and Rhubarb Crumble Pie from Three Babes Bakeshop, San Francisco
"I've gotten to know the amazing Lenore Estrada of Three Babes Bakeshop over the past year, so maybe I'm a little biased, but Three Babes pies have become my favorite sweets in the city. The best of the embarrassingly long list of pies I've ordered in 2013? A tangy rhubarb-peach pie topped with buttery, caramelly crumble. I can't wait until these fruits are in season again so I can have another."—Maggie Hoffman, Drinks Editor

[Photo: Maggie Hoffman]

Max's No-Churn Lime Ice Cream Pie
Max's No-Churn Lime Ice Cream Pie

"If I were to rate all food on a scale of one to ten, desserts would automatically start out with five points, just for being desserts. From there, this pie gains two points for celebrating citrus, two points for an especially delectable, buttery graham cracker crust, five points for yielding what is essentially ice cream without an ice cream maker, plus another point for the sprinkle of lime zest. Then, it loses one point for making me feel kind of sick after I ate all of it, which it quickly regains because my reckless lack of self control isn't really the pie's fault. So yes, what you have here is a 14 out of ten-point pie. Now, go make it." —Niki Achitoff-Gray, Associate Editor

[Photograph: Max Falkowitz]

Slice of Coconut Tres Leche Cake at Kristoffer's Cafe, Chicago
Slice of Coconut Tres Leche Cake at Kristoffer's Cafe, Chicago

"The tres leche cake at As I mentioned before, it tastes like someone injected every single crumb with just the right amount of liquid to make every bite super moist, but not soggy. It’s also strangely lighter than you’d imagine, which explains why I ate the whole slice and thought seriously about ordering a second. —Nick Kindelsperger, Editor of Serious Eats Chicago

Gelato from High Road and A.B. Biagi
Gelato from High Road and A.B. Biagi

"If I were to quit my job right now and start apprenticing at an ice cream company, I'd have a couple choices: High Road in Atlanta and A. B. Biagi in New York. At the former, Keith Schroeder is making incredible ice cream in flavors like coconut, dark chocolate, and makrud lime. At the latter, Antonio Biagi has exceptionally rich gelato, including the best chocolate sorbet and pistachio ice cream I've ever had. Yeah, I picked two "best sweets." But sometimes you can't chose between ice cream and gelato. Sometimes you get to have it all."—Max Falkowitz, Editor, SENY

[Photograph: Robyn Lee]

Kouign Amann at B.Patisserie and Oat Cake from Jane, San Francisco
Kouign Amann at B.Patisserie and Oat Cake from Jane, San Francisco

"When you get the chance to eat as many fabulous desserts as I do, choosing 'the best' is practically impossible. At the very least, sweets are so different, ranging from the elegant to the rustic, from pastry to ice cream. So this year I thought I'd give a shout-out to two sweets that I just. keep. buying: the kougin amann from B.Patisserie and the oat cake from Jane.

Even these two couldn't be more different. The kouign amann is an exercise in traditional French pastry, all butter and flakey layers. The oatcake is a massive, dense thing, chock full of oats and dried fruit. I love both of them and have had more then I care to admit. Something I don't see stopping with 2014."—Carrie Vasios Mullins, Sweets Editor

[Photograph: Carrie Vasios Mullins]

Kouign Amann at Patisserie Kouign Amann, Montreal
Kouign Amann at Patisserie Kouign Amann, Montreal

"The best sweet I ate all year was also one of the first: on Jan 1, 2013, I bought an entire kougin amann at old-school (and appropriately-named) institution Patisserie Kouign Amann, ate about half, then smuggled the rest in over the Canada-US border in the trunk of my rental car. I’ve yet to find a kouign amann in NYC that compares to the version here, which is baked in a giant flat round and sliced into buttery lacquered triangles. Agriculture laws and regulations be damned—this pastry is worth breaking every rule for."—Jamie Feldmar, Managing Editor

[Photograph: Jay Friedman]