Best of Boston

BEST Pastry Chef

2002 BEST Pastry Chef

Maureen Kilpatrick, Oleana

Cambridge

There’s something you should know about Maureen Kilpatrick: Her baked Alaska is such a dreamy, caramelized puff of fluffy, warm meringue with coconut ice cream, and a delicate macaroon, doused with a pool of brilliant yellow passion fruit caramel, that… read more»

2001 BEST Pastry Chef

Paul Connors, Radius

Boston

We searched high and low for another candidate, but we’ve found ourselves hopelessly devoted to Connors’ thought-provoking, palate-pleasing, meal-punctuating desserts. He breaks away from the pack with such confectionery coups as sorbet made from Banyuls wine, tuiles made from buck-wheat… read more»

2000 BEST Pastry Chef

Paul Connors, Radius

Boston

For the second year in a row, we’ve been unable to resist the delectable charms of Radius patissier Paul Connors. The mere mention of his name in Greater Boston sweet-tooth circles produces a range of reactions from barely audible moans… read more»

1999 BEST Pastry Chef

Paul Connors, Radius

Boston

Like his longtime collaborator, Michael Schlow, Connors focuses on pushing techniques to their limits in the interest of maximizing flavor and perfecting texture. His chocolate cake is not just a chocolate cake. Connors has figured out how to bring out… read more»

1998 BEST Pastry Chef

Tom Ponticelli

Boston

Surely, you must have done something right recently to deserve dessert at the Four Seasons. Whether you choose a dense and delicious chocolate mousse cake, the scones served warm from the oven, or platters of exquisite miniature pastries. Ponticelli’s artistry… read more»

1997 BEST Pastry Chef

Paul Connors

Boston

This man does incomprehensible things with figs, pears, and berries—along with rich, dark chocolate and creamy creme brûlée. Desserts are by their very nature the stuff of overstatement, but it’s an insensitive dolt who’s not moved to distraction by Connors’… read more»