Best of Boston

Trailing orange blossom syrup and rose petal sugar, Ana Sortun’s year-old bakery-café comes on like a Salome of sweets, beguiling the cupcake-and-cookie crowd with such Middle Eastern-inspired delicacies as Egyptian bread pudding and Syrian shortbread with rhubarb-rose jam. To pastry chef Maura Kilpatrick, our oversugared palates owe thanks for a much-needed dose of spice.