Best Pastry Chef in Boston

2015 Best Pastry Chef

Rachel Sundet, State Park


One of our favorite pastimes has been a movie at the Kendall chased by a chilled espresso martini and one of Rachel Sundet’s home-style desserts at Hungry Mother’s bar. Sadly,…Read More

2014 Best Pastry Chef

Brian Mercury, Harvest


We tend to approach modernist desserts with caution—though striking, can an elaborate plate of gel, fruit leather, and crumble actually taste good? In the hands of Harvest’s Brian Mercury, the…Read More

2013 Best Pastry Chef

Monica Glass, Clio


A touch of sumac to balance a rich chocolate cremeux; a hint of briny olive to bring out the zing in Meyer-lemon beignets—Glass is known for incorporating savory elements into…Read More

2012 Best Pastry Chef

Craigie On Main


Pity us. We’re so inclined to stuff our bellies full of chef Tony Maws’s house-made pastas and glorious takes on pork that we have a hard time saving room for…Read More

2011 Best Pastry Chef

Maura Kilpatrick, Oleana and Sofra


Plenty of pastry chefs around town put together fussy, high-styled confections that scream “innovation.” But if you’re looking for someone versatil—someone who can do comfort sweets as well as fine…Read More

2010 Best Pastry Chef

Sarah Ewald

East Boston

In contrast to all the molecular tomfoolery of the moment (honey ‘dust,’ chocolate ‘caviar’), Ewald’s plates at Bistro du Midi are familiar yet refined. Ice cream melts into warm cherry…Read More

2009 Best Pastry Chef

Maura Kilpatrick, Sofra


Three years in a row? Really? Yet after scarfing down the fig and almond serpentines and ridiculously good chocolate cookies at Sofra, the bakery/mezze bar that Kilpatrick opened last year…Read More

2008 Best Pastry Chef

Maura Kilpatrick, Oleana


The best desserts mix strong technique with a blithe spirit of invention. Kilpatrick reigns on both fronts, yielding delicacies like nougat glacé with poached nectarine, pistachio milk granité, and candied…Read More

2007 Best Pastry Chef

Maura Kilpatrick


At Oleana, no one orders the warm chocolate cake or the crème brûlee. That’s because, we’re pleased to relay, there isn’t any. Kilpatrick pays dessert the respect it deserves, melding…Read More

2006 Best Pastry Chef

P.J. Waters, Radius


P.J. Waters made his name at Via Matta with his irresistible ‘mascarporeos,’ whipped mascarpone with delicate chocolate cookies. At upscale Radius, he’s let his imagination soar with innovations such as…Read More

2005 Best Pastry Chef

Stacy Klein, Pigalle


It was the delightful French pixie Amélie who set us on a quest for the perfect, crackable crème brûlée. And it’s another sylph, Pigalle pastry chef Stacy Klein (how does…Read More

2004 Best Pastry Chef

Kristen D. Murray, No. 9 Park


Some desserts are among life’s sweetest rewards precisely because they aren’t too sweet. Kristen D. Murray understands this. Consider her walnut pain perdu, a soft and almost custardy bread laden…Read More

2003 Best Pastry Chef

Alex Stupak, Clio


After several luxurious courses of chef Ken Oringer’s French cooking, concluding with dessert might seem excessive. But when the desserts are as delicious as those made by pastry chef…Read More

2002 Best Pastry Chef

Maureen Kilpatrick, Oleana


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…Read More

2001 Best Pastry Chef

Paul Connors, Radius


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…Read More

2000 Best Pastry Chef

Paul Connors, Radius


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…Read More

1999 Best Pastry Chef

Paul Connors, Radius


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…Read More

1998 Best Pastry Chef

Tom Ponticelli


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…Read More

1997 Best Pastry Chef

Paul Connors


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…Read More

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