Hewn Hewn’s Fruit GaletteĪlthough known for their crusty loaves of hand-forged sourdough breads, co-owners Ellen King and Julie Matthei also move quite a bit of laminated pastries (spot-on almond croissants and more), muffins, scones, and other breakfast favorites. Webster Ave., Chicago, 77īaker’s Tip: Slice tart with a serrated knife, wiping with a damp, warm cloth each time. Also popular for parties is the decadent chocolate pôt de crème, topped with freshly whipped cream and pretty chocolate pearls - one of the best gluten-free treats around. Their best-selling Passion Fruit Tart (passion fruit cream in a buttery sablé shell, decorated with a dulcey cream made with caramelized white chocolate and sprinkled with raspberry powder) can be served as individual tarts, or purchased as a large tart that serves eight people. This beautiful French-inspired bakery and patisserie had its origins at Chicago’s Green City Market, where co-owners Sandra and Mathieu Holl first plied their delicious wares for a number of years. Floriole Floriole’s Pot de Crème (Photo by JoAnn Swanson.) Lawrence Ave., Chicago, 77īaker’s Tip: For a dessert buffet, order four mini-pastries per person (actually, make it five - this is the Midwest!). Executive pastry chef and owner Dobra Bielinski says the mini pastries and eclairs are her best-selling party desserts, and given the incredibly comprehensive assortment available (from tiny tiramisu to mousse cups, petite panna cotta to key lime tarts and mini cannoli), that’s easy to believe. Open since 1998, Delightful Pastries specializes in authentic European pastries, all made in-house without chemicals or preservatives. Delightful Pastries Delightful Pastries’ Mini Eclairs Belmont Ave., Chicago, 77īaker’s Tip: Cakes with buttercream frosting should be refrigerated and then allowed to come to room temperature before serving for optimal flavor and texture. With 16 cake options - including gluten-free red velvet - and 16 filling choices, there are endless combinations. Bittersweet celebrates its 25th anniversary this year, and along with the gorgeously decorated cookies and pastries, fantastical celebration cakes have long been a hallmark of the bakery, a tradition that Gohr continues. The reins were passed in 2015 to pastry chef and co-owner Mindy Gohr, who had worked alongside Contino since 2005. When pastry chef extraordinaire Judy Contino opened this bakery on West Belmont in 1992, she was a pioneer. 3rd St., Geneva, 63īaker’s Tip: Keep tiramisu refrigerated until immediately before serving. Mascarpone, ladyfingers, a whiff of coffee, and a dusting of cocoa powder, and the magic begins. So when he tells us that their Tiramisu (sold in individual and mini portions) is a best-seller, we want to immediately hop on that bandwagon.

Chef Alain Roby, who trained in France with the late Gaston Lenôtre, holds three Guinness World Records for his large-scale sugar and chocolate work, and has headed up the sweet table at the NFL Commissioner’s Super Bowl Party for nearly two decades.

Not far from the Wisconsin border is an oasis of all things chocolate, including life-size statues carved from chocolate as well as confections, gelato, patisserie, and all things yummy. All Chocolate Kitchen All Chocolate Kitchen’s Tiramisu

Send your guests home with a smile on their faces with treats from some of our favorite dessert palaces. Chicago is filled with fabulous bakeries producing Instagram-worthy, delectable goodies, and they’re more than happy to help you end your party - be it an intimate dinner gathering, a baby shower or a massive festive bash - on the sweetest of notes. One thing I’ve learned after many years of entertaining at home: Everyone loves dessert.

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