This stunning dessert of coconut tapioca topped with tropical fruit and dragon fruit sorbet also happens to be gluten- and dairy-free.
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This pie stands out for its tart and tender Michigan sour cherries nestled beneath a lattice crust that's as buttery and flaky as a shortbread cookie.
Pumpkin cake on the bottom, pumpkin flan in the middle, and salted pumpkin seed brittle on top: if you're looking for an alternative to pumpkin pie that still captures the essence of the season, you'll find it at Azúcar.
Have you ever thought about using cookie dough as a pie crust? It's shockingly simple (and delicious).
Lori Sauer's summer desserts at George's at the Cove range from straight-forward bistro desserts (think: gloriously decadent profiteroles) for the Ocean Terrace to more complex creations (think: passionfruit fruit curd with black sesame micro cake and tahini) at California Modern.
Warm weather is practically a year-round reality in San Diego, providing an almost daily excuse to indulge in something sweet, frosty, and frozen. Here are some of the city's best bets, from a creamy tower of Dole Whip served on top of a scoop of tropical ice cream, to paletas wrapped in chocolate and coated in coconut.
Executive Pastry Chef Rachel King is taking full advantage of the summer harvest, topping desserts and dressing plates with peaches, plums, figs, and berries. Take a look at all of her new summer desserts at NINE-TEN.
Seattle import Bottega Italiana has opened a second location in San Diego's Westfield UTC mall, slinging gelato and sorbetto, made fresh, daily.
Despite being surrounded by some of San Diego's best baked goods on a daily basis, Vivian Hernandez-Jackson, owner of Azúcar, indulges her sweet tooth all over San Diego. From a Lemon Mist Cake to a chocolatey Torte Lion Belge, see all her picks.
In response to the mania surrounding the Cronut, Azúcar introduced the Cray-nut, a Cuban take on the doughnut/croissant hybrid, featuring a rum-spiked coconut custard and vanilla and coconut icing.
As Executive Pastry Chef for Enlightened Hospitality Group's portfolio of restaurants (Burlap, Gabardine, Searsucker, and Herringbone), and owner of BaKING Co., Rachel King spends a lot of time elbow-deep in dough, satisfying San Diego's sugar cravings. So, where does the 2013 nominee for Food and Wine's Best Pastry Chef- West Coast go when she feels like letting someone else do the baking? We found out.
At A.R. Valentien, inside the Torrey Pines Golf Course in La Jolla, Pastry Chef Jennifer Costa is making the most of what's fresh and local. Right now, that's berries. Juicy strawberries, blueberries, and blackberries star in many of the newest items, and there's also a very special mulberry tart.
Just in time for summer, San Diego has a new ice cream shop. Located steps from the boardwalk in Pacific Beach, The Baked Bear is doing things a little differently. Instead of stopping at scoops and sundaes (both of which are readily available), the shop is serving up Humboldt Creamery ice cream sandwiched between fresh baked cookies, fudgy Ghirardelli brownies, or warm, Belgian-style waffles.
At D Bar, Keegan Gerhard and Lisa Bailey serve up a bevvy of tempting desserts, ranging from the always delicious Cake and Shake to elegant, plated desserts that switch up with the season, like the "Sunshine on a Plate", a multi-element dessert that sings the praises of citrus.
There's plenty to love at North Park's newest sweet spot, Swoon. The dessert bar offers a 3-course tasting flight on Friday and Saturday evenings, plus an ever-changing menu of a la carte desserts and some killer chocolate chip cookies (which happen to be gluten-free). I checked out the strawberry tasting: three courses of strawberry-based sweets, plus an amuse.
In San Diego, gelato shops are surprisingly spare. Luckily, Pappalecco, a shop with three locations, is rife with delicious flavors, from stracciatella to cinnamon roll, and multiple variations on chocolate.
With the opening of Donut Bar, San Diego has its first (and only!) artisanal doughnut shop.
The fruited oatmeal cookie at Extraordinary Desserts is jammed with so many different types of dried fruit, you could make a case for it being a legitimate breakfast food.
Katherine Humphus does some amazing things with deep-fried veggies, but the 100 Wines and BO-beau chef also clearly loves her sweets. This season, she's tempting diners with Mediterranean-inspired sweets at 100 Wines like the pistachio and apricot baklava pictured above, plus French favorites like apple tart tatin and a crumbly almond torte to go along with the cozy bistro fare at BO-beau.
This soft meringue dessert at Monello looks like a sugar snowball, but is so light that it almost instantly melts in your mouth.