50 States, 50 Desserts

Sweet treats across the nation
December 15, 2015
by Zagat Staff

Just in time for the holidays, we're taking a sugar-laced tour around the country. From gourmet coconut cake in Alabama to buckeye cheesecake in Ohio, there's a great dessert to try in every state of the union. 

Alabama: Coconut Cake at Chez Fonfon

Frank and Pardis Stitt are known for the Birmingham classic Highlands Bar and Grill. But next door, their more casual bistro, Chez Fonfon, also tempts with steak tartare and trout amandine. Here, the restaurant group’s longtime pastry chef, Dolester Miles, makes a beloved four-layer coconut cake with ground pecans. Brushed with simple syrup and filled with coconut custard, this ethereal Southern-French mash-up is shellacked in whipped cream and toasted coconut.

2007 11th Ave. S., Birmingham; 205-939-3221 

Alaska: Bread Pudding at The Rookery Cafe

This rustic, friendly spot tucked away on a Juneau side street has received nods from the James Beard Foundation (chef Beau Schooler was a 2015 Rising Star semifinalist), as well as many accolades from Alaskans and visitors alike. Known for decadent sweets and pastries served during the day, when it's more like a casual cafe, and seasonally changing, locally inspired dishes at night, one thing you'll always find is the rich, comforting bread pudding oozing caramel goodness. It's just the stick-to-your-ribs dessert you want to battle the chilly temps.

111 Seward St., Juneau; 907-463-3013

Arizona: The PB Bombe at Elements

When the views are as stunning as they are from this resort restaurant overlooking Paradise Valley, the food can't play second fiddle. And although the modern American menu, overseen by Sanctuary at Camelback Mountain's executive chef Beau MacMillan, changes regularly, iterations of this peanut butter and chocolate extravaganza has been a signature dessert for almost 20 years. Like the landscape below, it's all about texture: the peanut butter mousse is ethereal, with crispy chocolate crumb, brûléed bananas and white chocolate gelato. One bite and there's no wonder why it's a mainstay.

5700 E. McDonald Dr., Paradise Valley; 480-607-2300

Arkansas: Karo Nut Pecan Pie at Franke's

Dubbed Arkansas’s oldest restaurant, Franke’s is a Little Rock institution. Since 1912 this no-frills cafeteria has been keeping the masses happy with solid home cooking in the form of hand-breaded fried okra and chicken and dumplings. But few leave without ordering freshly baked pie. Whether it’s the egg custard or cinnamon cream, they exemplify satisfyingly old-fashioned desserts at their best. Even when it’s not Thanksgiving, the sweet, gooey Karo nut pecan is especially popular with the long-loyal fan base.

400 Broadway, Little Rock; 501-225-4487

California: Olive Oil Cake at Sotto

Olive oil cake isn’t native to California, but it’s a great representation of all that’s great in the Golden State. The cake, not-too-sweet, dense and delicious, is wildly abundant at restaurants in San Francisco, which makes sense since so much olive oil is produced nearby, and at many rustic-chic Italian restaurants in Los Angeles. One fantastic example is this hidden gem near Beverly Hills, where Steve Samson’s version is served with sweet ricotta and seasonal fruit. Cal-Ital at its finest.

9575 W. Pico Blvd., Los Angeles; 310-277-0210

Colorado: Marjolaine at City Bakery Cafe

Just about everything from master bread baker and pastry whiz Michael Bortz is worthy of accolades, but his marjolaine, an elegant version of the traditional Parisian dessert, takes the cake. The multilayered confection, a wave of hazelnut, chewy meringue and three flavors of French buttercream, including vanilla bean, mocha and chocolate, is simply magnifique.

726 Lincoln St., Denver; 303-292-3989

Connecticut: Very Berry Cake at Sweet Maria’s

At Sweet Maria’s, her neighborhood bakery in Waterbury, Maria Bruscino Sanchez whips up the likes of frosted lemon Italian cookies and applesauce-walnut cupcakes. During the balmy summer months, however, her light, white Very Berry cake is especially irresistible. Frosted in basket-weaved whipped cream, it’s simply topped with the season’s beautifully fresh and juicy strawberries, blueberries and raspberries.

159 Manor Ave., Waterbury; 203-755-3804

Delaware: Donuts at La Fia

This Wilmington market and bistro has plenty of great dessert options on the menu (hello, chocolate ganache tart with bacon caramel sauce) but you might want to skip ‘em in lieu of a dozen donuts from the adjacent bakery. The lineup changes daily but look out for hazelnut Cronuts, strawberry-glazed and fresh cream–filled flavors.

421 N. Market St., Wilmington; 302-543-6674

Florida: Local Berry Tartare at Essensia Restaurant + Lounge

Don’t worry, this dessert just looks like beef tartare. Instead, the team at this restaurant inside The Palms Hotel & Spa has created a playful version of the classic appetizer. Made with chopped seasonal berries and orange-scented pound cake, it’s topped with an orange gelée that mimics the appearance of the traditional egg yolk. Better still, this tartare is way more heart-healthy than its beefy counterpart.

3025 Collins Ave., Miami Beach; 305-908-5458

Georgia: Winter-Spiced Poached Pear at Foundation Social Eatery

This new dessert spices up the Roswell restaurant's new winter menu. Since opening in 2014, Foundation's made a name for itself as one of the northern Atlanta suburbs' better restaurants. Desserts from chef-owner Mel Toledo and pastry chef Kaley Hill match whimsical, downright cute presentations with traditional seasonal flavors. Maple-flavored gelato sits beside a ganache made from caramelized white chocolate, while a pear poached with wintertime spices wears a crisp brown-butter financier like a fancy holiday decoration. Individually, everything tastes terrific — take a combined bite with each component together, and you've got winter on a spoon. Order a hot toddy from the bar, and you've got pretty much everything you need to get through the season.

1570 Holcomb Bridge Rd., #810, Roswell; 770-641-8877

Hawaii: Haupia Semifreddo at Morimoto Waikiki

Don't expect a plain old ice cream sandwich when you visit Morimoto Waikiki in Honolulu. Clouds of housemade haupia ice cream sandwiched between matcha meringue wafers propped up with green-tea sponge cake reflect the restaurant's meld of traditional Hawaiian flavors with Asian influences from abroad. Squares of coconut gelée, amaranth sprouts and locally sourced honey finish of the plate while also acting as edible pieces of art.

1775 Ala Moana Blvd., Honolulu; 808-943-5900

Idaho: Crème de Coconut Ice Cream at Goody’s Soda Fountain

Essentially, one pays a visit to the Boise icon, Goody’s Soda Fountain, for a deliciously oversized ice cream sundae (or mint-chocolate-covered Oreos). While the roster of banana splits, milkshakes and phosphates is comforting, some of the frozen treats here have decidedly unpredictable flavors, like crème de coconut. This bright, creamy favorite, laden with toasted coconut flakes, is just as compelling sitting in a dish underneath a blanket of hot fudge as it is licked from a delicate sugar cone.

1502 N. 13th St., Boise; 208-367-0020

Illinois: S & S Cracker Jacks at Swift & Sons

For dessert at this contemporary steakhouse, pastry chef Meg Galus modernizes nostalgic flavors from bananas Foster to a vintage chocolate cart. Her take on iconic Cracker Jacks deconstructs the confection that made its debut at the 1893 World's Fair in Chicago. She uses peanut butter mousse, salted caramel, caramel corn and popcorn sorbet to create an elegant end to a meaty meal.

1000 W. Fulton Market, Chicago; 312-733-9420

Indiana: Seasonal Pastry at Milktooth

At this Indianapolis eatery recently awarded by Bon Appétit as one of 10 Best New Restaurants in the country, chef Jonathan Brooks does one thing and one thing well: brunch. Between plates of ramen omelets and Dutch baby pancakes covered in local fruit, be sure to take a trip to the pastry bar overflowing with a seasonal selection. The current assortment includes coconut sage sticky buns, sweet potato pepita Danish as well as bacon and apple flammkuchen.

534 Virginia Ave., Indianapolis; 317-986-5131

Iowa: Chess Pie at Proof

Proof, Sean Wilson’s Mediterranean-minimalist shrine in Des Moines, is the spot for crispy duck legs and lamb spiedini. The chef-partner also presides over the artful desserts, such as a deconstructed chess pie. Unlike the homey Southern classic, this one is laden with charred Swiss meringue and almond streusel. Spiced oil and juniper ganache lend it a savory twist.

1301 Locust St., Ste. C, Des Moines; 515-244-0655

Kansas: Mom’s Carrot Cake at Fiorela’s Jack Stack Barbecue

It wouldn’t be a trip to Kansas City without some traditional KC-style barbecue, but at this suburban location of this local chainlet of BBQ spots, you’ll want to save room for something sweet after plates of burnt ends and babyback ribs. This individually sized (but big enough to share), made-from-scratch carrot cake is spiked with cinnamon before baking and then slathered in a rich cream cheese frosting and toasted pecans.

9520 Metcalf Ave., Overland Park; 913-385-7427

Kentucky: Bourbon Aficionado at 610 Magnolia

A standing sweet on the menu at chef Ed Lee’s quintessential Kentucky restaurant highlights the state’s most prized export: bourbon. The latest iteration starts with spice cake and butterscotch that is accented by dehydrated chocolate, freeze-dried corn and brown butter ice cream. It’s served in a glass running over with smoke and a side of Very Old Jefferson's Reserve Bourbon in a flask.

610 W. Magnolia Ave., Louisville; 502-636-0783

Louisiana: Tempura Banana Bread Pudding at The Grill Room

Bananas Foster is an iconic New Orleans dessert and bread pudding is famous all over the South. The Grill Room at the five-star Windsor Court Hotel near the French Quarter is serving a mash-up of the famed meal-enders in this creative concoction from pastry chef Shun Li. Bread pudding is tempura-fried and served atop a butterscotch spread and accented with brûléed bananas.

300 Gravier St., New Orleans; 504-523-6000

Maine: Olive Oil Twinkie at Piccolo

While her husband Damian Sansonetti whips up the fried artichokes and squid-ink spaghetti, Ilma Lopez, pastry chef at Portland’s rustic Piccolo, imagines savory-inspired desserts to match. Her oft-changing menu includes such highlights as a gourmet riff on the ubiquitous supermarket Twinkie. This chocolate–olive oil version of the spongy snack cake is topped with a white chocolate budino, crispy meringue and for a jolt of welcoming texture, caramelized hazelnuts.

111 Middle St., Portland; 207-747-5307

Maryland: The Snowball Fight at Volt

Chef-owner Bryan Voltaggio says this dessert was inspired by a holiday shopping spree for his wife, when the candle and lotion aromas of vanilla, lavender and coconut proved an excellent jumping-off point for this monochromatic crowd-pleaser. This dessert, a recurring winter component of the restaurant's six-course tasting menu ($95), is made with frozen coconut and yogurt sorbet molded to look like a snowball. It's served with lavender "snow," vanilla syrup and a coconut-lime gel. 

228 N. Market St., Frederick; 301-696-8658

Massachusetts: Hazelnut Skillet Cookie at La Motta's Italian Specialties

For a cozy and nostalgic holiday season treat, tuck into the dim and chummy dining room of La Motta's, a just-opened South End spot that takes its cues from the kind of Bronx-style midcentury Italians where tabletops were speckled with red wine and red sauce. Nonna would approve of this delicious dessert, a soft hazelnut and white chocolate cookie topped with a caramel sauce and Fluffernutter, the marshmallow-based confection that was actually invented in Somerville. The best part: it's served in a piping-hot skillet for maximum satisfaction in wintertime munching. 

1357 Washington St., Boston; 617-338-5300

Michigan: Pudding Pie at Rose's Fine Foods

This gourmet diner run by a Tartine Bakery vet and her cousin has been making waves for its upgraded American fare and tip-inclusive policy (servers are paid a living wage), and has already become a neighborhood fixture. For desserts, sample their scratch-made pudding pie, a rich chocolate pudding atop a flaky pie crust topped with fresh whipped cream made with milk from Calder Dairy. This dessert appears on the menu a few times a month.

10551 E. Jefferson Ave., Detroit; 313-309-7947

Minnesota: Peanut Butter Chocolate Chip Cookies at Patisserie 46

Loaves of olive sourdough and miche make Patisserie 46 one of Minneapolis’s finest shrines for bread. But as its name suggests, this neighborhood pastry shop from John Kraus also has a knack for classically French-inspired desserts. This means there are lemon verbena éclairs and cakes made with pecan nougatine and vanilla-lime Bavarian cream. Patisserie 46 perhaps shines best through simple, homey treats like soft and chewy peanut butter cookies embedded with pools of chocolate.

4552 Grand Ave. S., Minneapolis; 612-354-3257

Mississippi: Peanut Butter Bread Pudding at Snackbar

John Currence, Mississippi’s powerhouse chef behind City Grocery Restaurant Group, has helped make Oxford one of the South’s most desirable cities to eat. The desserts turned out by his pastry chef, Dwayne Ingraham, are among the reasons. Consider his peanut butter bread pudding, one of the creations off the ever-changing menu at France-meets-Dixie Snackbar. Light peanut butter mousse, amped by from-scratch strawberry jelly and blueberry ice cream, is capped off with a shower of salted peanuts.

721 N. Lamar Blvd., Oxford; 662-236-6353

Missouri: Brownie Royale at Bailey’s Chocolate Bar

At this restaurant, desserts are a specialty so plan your pre-meal workout accordingly. Their brownies are famous, as is their Bailey’s Banana Split. This dessert combines the two treats into one decadent dish of caramelized banana, Baileys Irish Cream, chocolate and vanilla ice creams, nuts, housemade chocolate and caramel sauces, as well as whipped cream for good measure. That’s all layered on top of a brownie (or a blondie if you’re feeling crazy).

1915 Park Ave., St. Louis; 314-241-8100

Montana: Huckleberry Pie at Loula's Cafe

This charming cafe in the holiday-heavy Montana resort town of Whitefish is famous for pie — most notably, tartly sweet huckleberry pie served with creamy vanilla ice cream. (There's also huckleberry-peach, huckleberry-blackberry, get the picture.) Those with less of a sweet tooth can opt for peanut butter mousse pie instead, or for a sour cream lemon version. Breakfast is also a specialty here, but diners have been known to skip eggs and head straight for this soul-warming dessert.

300 Second St. E., Whitefish; 406-862-5614

Nebraska: Duck-Fat Donut at The Grey Plume

Fresh-from-the-farm-inspired tasting menus are the draws at The Grey Plume in Omaha. Chef-owner Clayton Chapman spends just as much time laboring over his desserts. The decadent-sounding duck-fat donut is exactly that, but after the laminated brioche gets plopped into the fryer, it’s brushed with house-churned butter and rolled in turbinado sugar for a classy send-off.

220 S. 31st Ave., Ste. 3101, Omaha; 402-763-4447

Nevada: 24-Layer Chocolate Cake at Strip House

There is a lot of Nevada that has nothing to do with Las Vegas, but it is an epicenter of all things decadent. And when it comes to sweet luxury in Las Vegas, between the extravagant chocolate fountains, towering sundaes, intricately made patisseries and mountains of desserts at the buffets, chocolate is king. And with 24 layers of moist chocolate cake and smooth chocolate filling topped with a layer of semisweet chocolate ganache, this ultimate chocolate cake at the splashy Planet Hollywood restaurant, takes the, er, cake for dessert opulence. You can even take a piece with you, or rather a whole cake: the thing can be shipped anywhere.

3667 S. Las Vegas Blvd., Las Vegas; 702-737-5200

New Hampshire: Sweet Milk at Morano Gelato

Ice cream might not spring to mind when imagining holidays spent skiing in New Hampshire, but Hanover's Morano Gelato is well worth any added shivers. Flavors change every day, but we recommend the sweet milk — somewhere between the sweetness of vanilla and the tartness of yogurt. It's the perfect post-dinner palate cleanser, enjoyed on its own or with one of Morano's other seasonal stunners (wine custard, gingerbread).

57 Main St., Hanover; 603-643-4233

New Jersey: Cannoli Classico at Zeppoli

Specializing in all things Sicilian, it’s no surprise that chef Joey Baladino, a Vetri vet, knocks it out of the park with his delicate ricotta filled cannoli. Whereas bakery versions of this Southern Italian classic sit and risk the sog factor, these are filled to order with airy whipped ricotta and finished with the traditional combo of candied citrus and crushed pistachios.

618 Collings Ave., Collingswood; 856-854-2670

New Mexico: Gingerbread Bundt Cake at Nothing Bundt Cake

This ain't your Grandma's bundt cake. Delectable flavors (white white chocolate, cinnamon swirl and pecan praline) rule supreme at this bundt cake–only mini-chain, but the gingerbread is perfect for the holidays. Sizes range from cute individuals to massive, party-sharing cakes. There are also allergen-friendly, gluten-free versions on-site. 

5901 Wyoming Blvd. NE, Albuquerque; 505-924-2222

New York: Husk Meringue at Cosme

One of the most viral dishes of 2015, this visually stunning dessert at Enrique Olvera's first NYC restaurant is a must-try if you're passing through town. This Mexican-inspired dish balances the delicately crackly texture of a meringue with the smooth, earthy flavor of a rich, mascarpone-based corn mousse. 

35 E. 21st St.; 212-913-9659

North Carolina: Apple Pie at Scratch Baking

Whether it’s a straightforward buttermilk sugar or heady Mexican chocolate cream, the pies are the stars of Scratch Baking, in Durham. Chef-owner Phoebe Lawless even catapults everyday apple into another realm by packing a mix of the local mountain fruit into a handmade all-butter crust crowned in sesame streusel. Honor that age-old pairing by washing a slice down with a cup of Intelligentsia coffee.

111 Orange St., Durham; 919-956-5200

North Dakota: Cinnamon Raisin Bread Pudding at Mezzaluna

Pastry chef Felicia MacDowell is always playing in her Downtown Fargo kitchen at Mezzaluna, switching out her assortment of petite and full-size desserts almost weekly. This holiday season, the one to look for is her cinnamon raisin bread pudding. Dense, rich and topped with a dainty scoop of vanilla bean ice cream, it’s ring-ting-tingling good.

309 Roberts St., Fargo; 701-364-9479

Ohio: Buckeye Cheesecake at Forno Kitchen and Bar

There’s no denying that the unofficial dessert of Ohio is the buckeye, a little treat basically made with peanut butter and chocolate and shaped to look like the Buckeye State’s namesake. It’s in every holiday cookie tin, on ever wedding cookie table and served in candy shops throughout the state, but we like the chefs who’ve taken it a step beyond a bite-size confection, including those at Forno in Columbus, home of the Ohio State Buckeyes, who serve this fine peanut butter and chocolate cheesecake. It’s Buckeye bacchanalia!

721 N. High St., Columbus; 614-469-0053

Oklahoma: Carrot Cake at Saltgrass Steakhouse

The Texas-born steakhouse has expanded to Oklahoma, bringing its luscious carrot cake recipe. Moist and towering, three layers are chock full of pecans, carrots and raisins, and paved in rich cream cheese frosting.

1445 W. Interstate 240 Service Rd #13, Oklahoma City; 405-680-0010

Oregon: Gingerbread at Coquine

A great gingerbread is one of the hallmarks of the holiday season, and to get your hands on a loaf chock full of earthy molasses and spicy ginger there is no better place than Portland’s Coquine. Chef Katy Millard bakes mini English-style loaves that can be eaten after dinner at the French hot spot, served warm with soft butter or to-go.

6839 SE Belmont St., Portland; 503-384-2483

Pennsylvania: Panettone at Osteria

Inspired by the seasons, Osteria’s pastry chef Danielle Seipp takes full advantage of the holidays with her take on this eggy, sweet Italian Christmas loaf. Studded with dark chocolate and bits of candied citrus, tall slices are served over a scoop of amaretto zabaglione.

640 N. Broad St., Philadelphia; 215-763-0920

Rhode Island: Banana Cream Tart at Pastiche Fine Desserts

Eileen Collins and Brandt Heckert’s cozy Providence cafe, Pastiche, has been going strong since 1983. For over 30 years the couple has been hooking locals on from-scratch classics like chocolate buttercream layer cakes and Italian mascarpone tortes savored beside the fireplace. But it’s particularly difficult to resist their dreamy banana cream tart, filled with vanilla custard and piled high with whipped cream drizzled in caramel.

92 Spruce St., Providence; 401-861-5190

South Carolina: Coca-Cola Cake at WildFlour Pastry

Sticky buns, served only on Sundays, are the main attractions at WildFlour Pastry. Yet there are reasons beyond that coveted morning confection to visit Lauren Mitterer’s Charleston bakery. For example, there’s her fudgy Coca-Cola cake. In this spin on the soda-sweetened Southern classic, she bakes each petite-size dome individually before enrobing them in rich chocolate ganache.

73 Spring St., Charleston; 843-327-2621

South Dakota: Guinness Chocolate Cake at Grille 26

This boozy take on traditional chocolate cake features Guinness beer and Irish cream cheese frosting — it's the pastry version of spiked hot chocolate. Tack on the fact that this dessert is served in one of Sioux City's top restaurants — the newest from the folks behind Minerva — and we've got ourselves a winner.

1716 S. Western Ave., Sioux Falls; 605-444-1716

Tennessee: Coffee Cream Soda Cake at City House

One of Nashville’s buzziest restaurants, City House is known for Tandy Wilson’s Italian-inflected Southern cooking. Locals know sticking around post-pizza for one of Rebekah Turshen’s desserts is also a must. The coffee cream soda cake, layered with mascarpone crema and topped with a jumble of sorghum graham toffee and espresso crumbs, is a textural beauty.

1222 Fourth Ave. N., Nashville; 615-736-5838

Texas: Bûche de Noël at Péché

Downtown Austin French bistro and cocktail bar Péché is offering a decadent treat for the holidays this year. Pastry chef Yolanda Diaz has created a dark chocolate Bûche de Noël rolled with white chocolate buttercream, nestled in chocolate soil and topped with peppermint bark and meringue mushrooms. Guests can also add housemade peppermint chip ice cream to the dish...and why wouldn't you? 'Tis the season!

208 W. Fourth St., Austin, TX; 512-494-4011

Utah: Navajo Fry Bread at Zoom Park City

This Sundance Resort restaurant was opened by actor Robert Redford in 1995 and it’s been wowing diners ever since. Navajo fry bread is a popular, sopapillalike treat that can be found all over the southwest region of the U.S. Here it’s taken to gourmet heights with the addition of lime-avocado butter cream, fresh berries and candied walnuts.

660 Main St., Park City; 435-649-9108

Vermont: Carrot Cake at Hen of the Wood
Hen of the Wood's original Waterbury location — as well as its Burlington outpost — remains a sought-after destination for chef/co-owner Eric Warnstedt's daily changing menus devoted to ingredients sourced from the Green Mountains and Champlain Valley. Once the vegetable-laden feast concludes desserts are another reason to stick around. Here, everyday carrot cake slathered in cream cheese frosting is elevated by the addition of brown butter streusel, crème fraîche ice cream and a smattering of pickled raisins. 

92 Stowe St., Burlington; 802-244-7300

Virginia: 48-Hour Apples at Restaurant Eve

Not only is this dessert largely made with ingredients sourced from Virginia, pastry chef Joshua Jarvis takes great pains to transform those local flavors into something sublime. Juicy Pink Lady apple slices are pressed for 12 hours, baked for another 12 hours, and pressed again for 24 more hours to create a unique caramelization. The apples are then stacked atop buckwheat sponge cake and served with black walnut ice cream and walnuts.

110 S. Pitt St., Alexandria; 703-706-0450

Washington: Quince and Almond Tart at Oddfellows Café + Bar

The baked-goods game is strong at this Capitol Hill mainstay with a seasonally rotating menu, and December’s offerings are no different. Save room for this sweet-smelling quince and almond tart, topped with a tangy chèvre mousse. It’s an after-dinner bite that you’ll be hard-pressed to share.

1525 10th Ave., Seattle; 206-325-0807

West Virginia: Christmas Cookies at Spring Hill Pastry Shop

This long-standing Charleston bakery brings holiday cheer with a range of cream-filled donuts, flaky pastries and sprinkle-covered cookies. These goodies are known to sell out early on, however, so call ahead to hold your order. 

600 Chestnut St., Charleston; 304-768-7397

Wisconsin: Chocolate Stout Cake at Goodkind

When in Wisconsin, drink beer. Or in this case, eat beer in the form of bittersweet chocolate stout cake, made with stout beer and a Peruvian chocolate. The rich cake is topped with chocolate mousse and cocoa nib brittle and a drizzle of chocolate sauce. It is one of the constantly featured desserts at this corner tavern on the shores of Lake Michigan that takes a modern approach to old-world dining.

2457 S. Wentworth Ave., Milwaukee; 414-763-4706

Wyoming: Mini-Cakes at Atelier Oretga

With a shop, Coco Love, in Downtown Jackson Hole, this off-the-beaten path bakery is where the chocolate making magic happens. There's chocolate, of course, and gelato, but the mini-cakes are on point. Opt for the deconstructed tres leches, or for the almond marzipan dipped in peanut butter and chocolate.

150 Scott Ln., Jackson Hole; 306-734-6400