I’m psyched to see San Diego is (finally) upping its doughnut game with new openings like StreetCar Merchants of Fried Chicken, Doughnuts & Coffee in North Park. If you’re not familiar with these substantial, square-shaped doughnuts made from a butter-laden brioche dough, read all about the shop in my first piece for Thrillist!
The Gaslamp Quarter was in dire need of a bakery. Before Le Parfait Paris opened shop, croissants, eclairs, and tiny, perfect cakes were practically nowhere to be found…and when they could be found, they were nowhere near as good as what Executive Pastry Chef Jean François Fays is stocking the cases with at this bright and airy bakery in the former Borders building.
For years, every time I passed the vacant building at the corner of 14th and Island, I hoped someone would turn into a restaurant or café. Last week, that finally happened, and it’s way cooler than I could have possibly imagined.
This stunning dessert of coconut milk tapicoa pudding topped with tropical fruit and a vibrant fuchsia quenelle of dragon fruit sorbet surfing atop a crisp pineapple chip also happens to be dairy and gluten-free.
Tart and tender Michigan sour cherries nestled beneath a lattice crust that’s as buttery and flaky as a shortbread cookie makes this individually sized pie from Betty’s Pie Whole a stand-out.
Ever thought of using cookie dough as a pie crust? It totally works. Let Donald Lockhart of Cusp in La Jolla show you how.
George’s California Modern is always a great choice for a special occasion dinner, especially if you’re like me, and tend to make decisions about where to go based heavily upon the dessert menu.
At NINE-TEN, Executive Pastry Chef Rachel King is taking full advantage of the summer bounty, creating a fruit-forward dessert menu where figs, peaches, plums, watermelon, and berries play starring roles. Check out all of the new desserts on Serious Eats.
There’s a whole new reason to visit Donut Bar in downtown San Diego: malted Belgian waffles that you can get topped with fresh fruit or dipped in doughnut glaze.
Cronut mania spread all the way from NYC to SD, with the introduction of the Cray-nut at Azucar. Find out more about this Cuban take on the much-hyped doughnut/croissant hybrid popularized by Dominique Ansel Bakery.