Best of Boston

BEST Pastry Chef

2013 BEST Pastry Chef
photo by Alex Lau

Monica Glass, Clio

Boston

A touch of sumac to balance a rich chocolate cremeux; a hint of briny olive to bring out the zing in Meyer-lemon beignets—Glass is known for incorporating savory elements into her creative confections. The result? Richly satisfying desserts that give… read more»

2012 BEST Pastry Chef
Craigie on Main

Craigie On Main

Cambridge

Pity us. We’re so inclined to stuff our bellies full of chef Tony Maws’s house-made pastas and glorious takes on pork that we have a hard time saving room for dessert. This is tragic, because it’s simply not a Craigie… read more»

2011 BEST Pastry Chef

Maura Kilpatrick, Oleana and Sofra

Cambridge

Plenty of pastry chefs around town put together fussy, high-styled confections that scream “innovation.” But if you’re looking for someone versatil—someone who can do comfort sweets as well as fine dining—there’s no topping Kilpatrick. With both Oleana and Sofra bakery… read more»

2010 BEST Pastry Chef

Sarah Ewald

East Boston

In contrast to all the molecular tomfoolery of the moment (honey ‘dust,’ chocolate ‘caviar’), Ewald’s plates at Bistro du Midi are familiar yet refined. Ice cream melts into warm cherry clafouti; Armagnac infuses a plum-filled tart. Compared with this, the… read more»

2009 BEST Pastry Chef
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Maura Kilpatrick, Sofra

Cambridge

Three years in a row? Really? Yet after scarfing down the fig and almond serpentines and ridiculously good chocolate cookies at Sofra, the bakery/mezze bar that Kilpatrick opened last year with chef Ana Sortun, we once again have to tip… read more»

2008 BEST Pastry Chef

Maura Kilpatrick, Oleana

Cambridge

The best desserts mix strong technique with a blithe spirit of invention. Kilpatrick reigns on both fronts, yielding delicacies like nougat glacé with poached nectarine, pistachio milk granité, and candied angelica at Oleana and Egyptian bread-and-butter pudding at Sofra, her… read more»

2007 BEST Pastry Chef

Maura Kilpatrick

Cambridge

At Oleana, no one orders the warm chocolate cake or the crème brûlee. That’s because, we’re pleased to relay, there isn’t any. Kilpatrick pays dessert the respect it deserves, melding rose petal, blood orange, and other exotic flavors into homemade… read more»

2006 BEST Pastry Chef
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P.J. Waters, Radius

Boston

P.J. Waters made his name at Via Matta with his irresistible ‘mascarporeos,’ whipped mascarpone with delicate chocolate cookies. At upscale Radius, he’s let his imagination soar with innovations such as deconstructed carrot cake with mascarpone, pickled carrot salad, and a… read more»

2005 BEST Pastry Chef

Stacy Klein, Pigalle

Boston

It was the delightful French pixie Amélie who set us on a quest for the perfect, crackable crème brûlée. And it’s another sylph, Pigalle pastry chef Stacy Klein (how does she stay so slim?) who’s finally delivered it. Klein’s creamy… read more»

2004 BEST Pastry Chef

Kristen D. Murray, No. 9 Park

Boston

Some desserts are among life’s sweetest rewards precisely because they aren’t too sweet. Kristen D. Murray understands this. Consider her walnut pain perdu, a soft and almost custardy bread laden with tart red currants, rich, nutty crunch, and tangy water-buffalo-milk… read more»