“You can be miserable before you have a cookie, and you can be miserable after you eat a cookie, but you can’t be miserable while you are eating a cookie.” In these trying times, we keep coming back to these wise words from Barefoot Contessa icon Ina Garten. Whether cookies, cakes or pies are your jam, there are plenty of delectable local restaurant and bakeshop treats to keep the misery at bay, one nibble at a time.
By Leah LeMoine | Photography by Debby Wolvos with assistance from Edie Legiec-Crump
Dessert menus are subject to change, and popular items may quickly sell out.
Call ahead to verify your sweet is in stock.
BAKE SALE
Chocolate Poundcake at Chacónne Patisserie
James Beard Award semifinalist Mark Chacón is known for his European-style laminated doughs – croissants, morning buns, Danishes, kouign-amanns, et al. But don’t let the man fool you: He knows good ol’ Americana, too. Like this dense (in a good way), tender and intensely chocolatey poundcake made with tangy buttermilk and sultry Valrhona chocolate, lacquered in the glossiest chocolate glaze. It begs for a frosty glass of milk or a cappuccino.
Three locations (plus various stockists around town), chaconnepatisserie.com
Lemon-Honey Shortbread at Urban Cookies
We’ve rhapsodized about Urban Cookies’ iconic Cowboy Cookie and Brown Velvet cupcake in PHOENIX before. But there’s a dark horse in the shop’s display case of classic American treats: this sunny, citrusy little number, which has the perfect levels of tartness and sweetness thanks to real lemon and honey. The crumbly, melt-in-your mouth disc is finished with a half-dip in vanilla glaze and a scattering of naturally colored rainbow sprinkles. It’s the perfect accompaniment to a steaming cup of Earl Grey tea.
Two Valley locations, urbancookies.com
Mini Doughnut Muffins at Tracy Dempsey Originals
Imagine the best cake doughnut you’ve ever had – pale, soft and plush inside, golden brown and slightly crisp outside. Valley pastry legend Tracy Dempsey has achieved this ideal and cranked up the cuteness, turning the doughnut-shop stalwart into adorable mini-muffins. They’re larger than doughnut holes, but just as poppable, covered in a cinnamon-sugar mixture that evokes memories of childhood cinnamon toast – but with grown-up nutmeg.
1323 W. University Dr., Tempe, 602-376-9021, tracydempseyoriginals.com
Concha Rosa at La Purisima Bakery
Of all the colorful pan dulce in a traditional Mexican bakery’s arsenal, none is more iconic than the concha, a brioche-like sweet bun scored on top to resemble a seashell (“concha” means shell en español). Longtime Valley panadería La Purisima’s conchas seem softer than others we’ve had and, while all its flavors have their charms, we’re partial to the rosa. Its crunchy hot pink topping is like a cross between streusel and cookie-like craquelin, its flavor a subtle strawberry. Perfecto con un cafecito.
Three Valley locations, lapurisimabakery.com
Paris-Brest at The Great Gadsby Bakery
This British-owned Gilbert bakeshop offers English delights you won’t find in an average American bakery: sausage rolls, Cornish pasties, Bakewell tarts. But it’s this French pastry that lures in Francophiles. Named for the Paris-Brest bike race, a Paris-Brest dessert features a ring of golden choux pastry dough meant to look like a bicycle tire, piped with praline cream. Baker Julie Gadsby makes hers with walnuts, and their lovely tannic quality balances the sweetness of the confection.
1030 S. Gilbert Rd., Gilbert, 623-500-6752, greatgadsbybakery.com
LET THEM EAT CAKE
Corn Elder at Golden Oak BBQ + Taproom
If cornbread and yellow cake had a baby, it would taste like this quirky charmer from chef Grant McLennon, who named his corny creation after former NFL cornerback Cornelius “Corn” Elder, who happens to be a junior. The multiple applications of corn echo the multiple generations of Cornelius: sweetened pan de maiz (cornbread); no-churn sweet corn ice cream; pisco dulce de leche sweetened with corn sugar and cinnamon; and edible cornflowers – naturally – as garnish. Sadly, Golden Oak closed its doors as this issue went to press, but here’s hoping the corn elder shows up on McLennon’s next menu, wherever that might be.
Sprinkle Cake at Arcadia Farms Café
It’s important to nurture one’s inner child. A delicious way to do so: this sweet and nostalgic treat, which unites layers of tender yellow cake, rich vanilla bean pastry cream filling and vanilla buttercream frosting in one adorable package – festooned with rainbow sprinkles, of course. It’s perfect for birthdays or days when you need a boost, a big hug for that inner child. Also great at this Scottsdale café: coconut cake, tuxedo cake and strawberry shortcake.
7025 E. First Ave., Scottsdale, 480-941-5665, arcadiafarmscafe.com
House Chocolate Cake at Mingle + Graze
If basic chocolate cake doesn’t blow your skirt up, we present this Persian stunner. Riffing on a recipe from her sister-in-law, chef-owner Mahfam Moeeni-Alarcon draws from the cuisine of her Iranian family and adds citrusy, floral cardamom and jewel-like rose petals to the chocolate frosting. Crushed pistachios, flaky Maldon sea salt and even more rose petals crown the cake, which tastes familiar and mysterious all at once.
48 S. San Marcos Pl., Chandler, 480-726-2264, mingleandgraze.com
Ube Oil Cake at Sandfish Sushi and Whiskey
“Oil cake” isn’t the best marketing, but oil-based cakes have benefits that their butter-based brethren do not. Namely: moisture. Using oil as the fat in a batter yields cake that stays tender and moist for days. In this eggplant-colored sponge’s case, it also yields a springiness that allows it to be rolled up, roulade-style, around deep violet ube cream, made from the Southeast Asian purple yam whose earthy, tropical flavor bears notes of vanilla, pistachio and coconut. A garnish of toasted coconut flakes drives home the vacation vibes.
4232 N. Seventh Ave., Phoenix, 602-675-4020, sandfishsushiwhiskey.com
Red Velvet Cake at Chelsea’s Kitchen
Just because a dessert is a classic doesn’t mean it’s easy to execute. Take red velvet, which can go haywire in several ways: cloying frosting, greasy sponge, too much red food coloring, too little flavor. Chelsea’s Kitchen’s version – powered by sister business LGO Bakeshop – is a study in balance: fluffy cake with just the right light hint of cocoa, topped with a sweet but tangy cream cheese frosting. A single towering slice is perfect for sharing.
5040 N. 40th St., Phoenix, 602-957-2555, chelseaskitchenaz.com
PIE IN THE SKY
Lemon Meringue Pie at Buck & Rider
There’s no better accompaniment to fresh seafood than a generous squeeze of lemon, so it follows that the signature dessert at the Valley’s premier seafood haunt is this citrusy indulgence. A buttery graham cracker crust provides the foundation for a pool of puckery lemon custard, which is topped with a sky-high dome of light-as-air meringue that is torched to a glossy bronze. It’s a diner classic on steroids, with a cartoonishly dramatic presentation that belies its technical perfection.
Three Valley locations, buckandrider.com
Smoked Pecan Pie at Little Miss BBQ
We’re sure Little Miss BBQ owner and pitmaster Scott Holmes fell in love with his wife, Bekke, for a million reasons. But even if it was only one – her epic pecan pie – we’d completely understand. We, too, are in love with her pies, which are perfect examples of the form even before they get an added layer of mystique in Holmes’s signature smoker. The treats are available as individual pie-lets all year long, but come Thanksgiving and Christmas, you can indulge in full-size pies.
Two Valley locations, littlemissbbq.com
Peach Cobbler at SugarJam The Southern Kitchen
One bite of chef-owner Dana Dumas’s deep-dish peach cobbler will transport you to your MawMaw’s kitchen in Georgia, even if you grew up with a Nana in New Jersey. That’s how Southern this unabashedly sweet symphony of juicy peaches, cinnamon, nutmeg, Madagascar vanilla and buttery, flaky crust is. For true peach cobbler fanatics, SugarJam even offers a peach cobbler crème drizzle on its sweet potato waffle, served with jerk chicken.
15111 N. Hayden Rd., Scottsdale, 480-948-6210, sjsouthernkitchen.com
Tarbell’s Cheesecake at Tarbell’s
Banish thoughts of a triangular slice of heavy cheesecake from your mind. At this seminal Phoenix restaurant, chef-owner Mark Tarbell’s signature dessert is presented in an elegant cylinder, a Tuscan column of creamy cheesecake enrobed in rosemary caramel. It’s been the final act of thousands of special-occasion dinners since the restaurant opened in 1994, a true Valley classic worth remembering. We’ve even been known to order it as a takeout treat.
3212 E. Camelback Rd., Phoenix, 602-955-8100, tarbells.com
Banoffee Pie at Cornish Pasty Co.
It’s no surprise the British classic – a portmanteau of banana and toffee – is done so well at this pasty shop and pub. For the uninitiated: A graham cracker crust holds swirls of fresh whipped cream and house-made caramel, dotted with sliced bananas. It’s a little like a caramel cheesecake, a little like banana pudding, and the perfect cap to a night of pints and pasties. Other noteworthy British desserts on offer: a stellar sticky toffee pudding and an authentic Eton Mess.
Multiple Valley locations, cornishpastyco.com
CHILL OUT
Pistachio Sundae at Élephante
Yes, the Dubai chocolate craze has made its way to the masses, but some of us prefer our pistachio desserts without the clobbering flavor of cacao. Enter this elegant, architectural sundae, which features a tower of vanilla soft-serve ice cream, crispy shards of caramelized phyllo dough, pistachio caramel, pistachio marshmallow and homemade honeycomb candy. It’s full of the nutty, creamy, buttery, ever so slightly bitter flavor of pistachios, taken to 11. No chocolate necessary.
7014 E. Camelback Rd., Scottsdale, 480-576-8186, elephanterestaurants.com
Toasted Marshmallow Milkshake at LAMP Pizzeria
Sometimes nothing will hit the spot like a good, old-fashioned milkshake, and this Scottsdale pizzeria has a surprisingly deep menu of them, in fun flavors: Nutella, hazelnut, orange Creamsicle, cookies and cream. Our favorite is the toasted marshmallow, which magically distills the essence of the campfire treat into a creamy, dreamy concoction so thick and rich you’ll want to attack it with a spoon as well as a straw.
8900 E. Pinnacle Peak Rd., Scottsdale, 480-292-8773, lamppizza.com
Gelato at Fabio on Fire Panini & Gelateria
Chef Fabio Ceschetti brought major culinary fire to sleepy northwest Peoria when he opened his pizzeria and ristorante in 2017. Expanding to a panini and gelato shop in 2023 was the ciliega on top. Now, you can select from 12 rotating flavors of his house-made gelato, from Americanized flavors like brownie and salted caramel to traditional Italian flavors like pistachio and stracciatella (our faves). If online reviews are any indication, the strawberry is the hands-down customer favorite.
24775 N. Lake Pleasant Pkwy., Peoria, 623-826-2935, fabioonfire.com
“Kakigori” Japanese Shaved Ice at Shimogamo
There are a few delectable desserts at the East Valley’s shrine to fine Japanese cuisine, from matcha tiramisu to hojicha panna cotta. For pure whimsy, though, you can’t beat the kakigori, or Japanese shaved ice. Chef Daisuke Itagaki imports premium Kuramoto Ice from Japan to make these mountains of fluffy, ethereal snow, flavored with sweetened condensed milk and seasonal ingredients like yuzu, strawberry and matcha. It’s like eating sweet, frosty clouds.
Two Valley locations, shimogamoaz.com
Piña Colada at INDIBAR
A deconstructed Puerto Rican cocktail reconstructed into an avant-garde dessert at an Indian restaurant? What a time to be alive! This piña starts with a coconut shell crafted from dark Valrhona Manjari chocolate (single origin from Madagascar) and filled with what the menu cryptically calls “coconut textures.” Translation: coconut ice cream, coconut granita and shaved coconut. Sprightly pineapple compote ties together the whole tropical tango. Why not chase curry leaf shrimp and butter chicken with this “cocktail”?
6208 N. Scottsdale Rd., Paradise Valley, 480-219-9774, theindibar.com
NICE FRY
Vietnamese Coffee Doughnuts at Kembara
Dinner at this Southeast Asian-inspired eatery at the JW Marriott Phoenix Desert Ridge Resort & Spa is so explosively colorful and flavorful that finishing the meal with a steamer basket of plain brown doughnuts seems anticlimactic. Until you take a bite. These beignet-like delights are coated in a five-spice-infused sugar that is complex and habit-forming. Dip them in the accompanying Vietnamese coffee sauce (a caramel of sorts made from strong coffee and sweetened condensed milk), and you’ll be so in love, you’ll immediately order another basket.
5350 E. Marriott Dr., Phoenix, 480-293-3936, kembaradesertridge.com
Berlinesas at Otro Cafe’s Cafecito
Doughnut connoisseurs know all about the Berliner, a yeasted pastry of German origin filled with something sweet – jam, custard or whipped cream. At the Cafecito, Berliners become Berlinesas, Mexican doughnuts made with a brioche-like dough, fried until golden and filled with vanilla bean pastry cream. Each element is subtly sweet, so a coating of white sugar at the end isn’t overkill – it’s balance. Enjoy with a cortado or a big mug of Mexican hot chocolate.
6035 N. Seventh St., Phoenix, 602-266-0831, otrocafe.com
Churro Tree at LON’s at The Hermosa Inn
Churros are typically a casual sweet, something you’d find at a carnival, a circus or a state fair. At LON’s, these fried swoops of choux pastry are elevated – literally – on a sculpture-like iron contraption with hooks for the churros and hoops for holding ramekins of dipping sauces. The sauces may change – berry compote, chocolate, caramel – but the churros are always piping hot, fresh from the fryer and doused with cinnamon and sugar.
5532 N. Palo Cristi Rd., Paradise Valley, 602-955-7878, azhideawaycollection.com/hermosa-inn/lons
Bombolini at Federal Pizza
Traditional Italian bomboloni are yeasted doughnuts injected with a sweet filling – the Italian cousins to our German-Mexican Berlinesas. Upward Projects’ beloved pizzeria gets creative with the spelling and the interpretation of said doughnut, churning out wee rectangular pillows of fried dough that are closer to New Orleans-style beignets than to puffy circles from the madre-land. Semantics, shmemantics – we’ll take these cuties no matter what you call them.
Two Valley locations, federalpizza.com
Kunafa at Alzohour Restaurant
We’re sneaking this one in, because technically, kunafa is baked, not fried. But the mound of sweet and tangy cheese is encased in a nest of kataifi (shredded phyllo dough) that is so crackly and crunchy, you’d swear it just emerged from the deep fryer. The whole shebang is soaked in a sweet syrup and topped with pistachios for even more crunch. It’s a dessert that hits so many tastes and textures that you’ll keep going back for more, trying to figure it all out.
7814 N. 27th Ave., Phoenix, 602-433-5191, alzhourrestaurant.com
SILKY FINISH
Budino at Virtù Honest Craft
FnB’s Charleen Badman introduced us to the pleasures of homemade butterscotch pudding years ago. At nearby Scottsdale hot spot Virtù, chef Gio Osso takes the classic American dessert on an Italian vacation, pairing his salted butterscotch budino with vanilla whipped crema and a sophisticated hazelnut praline, which provides welcome crunch to complement the satiny smoothness of the pudding. Pair with an espresso and you’ll swear you’re in Piedmont.
3701 N. Marshall Way, Scottsdale, 480-946-3477, virtuscottsdale.com
Mesquite Panna Cotta at Valentine
If you dig smoky spirits like peaty scotch and mezcal, you’ll love this smoke show of a dessert from the acclaimed Melrose District eatery. Mesquite, which is native to Arizona, flavors the cream in the panna cotta with its subtle notes of fruity chocolate and earthy cinnamon. The set cream is topped with smoked vanilla caramel, chocolate “soil” and a bittersweet cacao nib tuile for even more smokiness and earthiness. This is a dessert for dessert skeptics.
4130 N. Seventh Ave., Phoenix, 602-612-2961, valentinephx.com
Vanilla Flan at Tía Carmen
“Vanilla” is often a pejorative for something bland, dull or devoid of personality. None of those descriptors fit the vanilla flan at celebrity chef Angelo Sosa’s JW Marriott Desert Ridge restaurant. The custard itself is redolent with real, quality vanilla, which has a floral, complex flavor. Then come the accoutrements – a kicky tequila caramel and a snowdrift of finely shaved Manchego cheese. The nutty, salty and savory cheese amps everything up for a flavor interplay you’d never call boring.
5350 E. Marriott Dr., Phoenix, 480-293-3636, tiacarmendesert-ridge.com
Chai-Spiced Crème Brûlée at Beckett’s Table
Crème brûlées are a dime a dozen on restaurant dessert menus. But a version flavored with the aromatic, warming spices of a good cup of chai? Now we’re listening. Chef Justin Beckett’s creamy version is heady with ginger, cardamom and cinnamon. Beyond the trademark crackly crust, it boasts a spicy cinnamon meringue and sweet-hot candied ginger. You won’t fall asleep in your chair while splitting this crème brûlée after dinner.
3717 E. Indian School Rd., Phoenix, 602-954-1700, beckettstable.com
The Beloved Chocolate Mousse at Tarbell’s
We know, we know. Tarbell’s again? They just understand the classics over there, and this aptly named chocolate mousse is no exception. Its textbook texture resides somewhere between pudding and pot de crème, but lighter, airier. Premium Guittard chocolate provides intense chocolate oomph, tempered with a layer of fresh whipped cream. Served in a wineglass, this mousse is a retro delight from start to finish.
3212 E. Camelback Rd., Phoenix, 602-955-8100, tarbells.com
