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Best Desserts

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Creative Loafing has been presenting Atlanta's Best People, Places and Events since 1972. These are some of the past winners for this category:

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Pastry chef Pamela Moxley has emerged as a beacon of light in the dark morass of mediocre chocolate lava cakes and soggy pies. Moxley, who worked pastry from the opening to the closing of Craft and Craftbar, is in charge of all things sweet at Miller Union. Everything the disarmingly passionate chef makes is seasonally driven, unpretentious and expertly executed. Fat, juicy blueberries dribble over an upside-down-style buttery cake encrusted with crumbly brown sugar walnuts and oat-laced streusel topping. Highlights from the summer fruit season included a tart filled with sticky fig jam, and sliced figs tossed in wine reduction with homemade Earl Grey ice cream. These desserts showcase Moxley's moxy in their quiet beauty and precise simplicity. 999 Brady Ave. 678-733-8550. millerunion.com.


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Pastry chef Pamela Moxley has emerged as a beacon of light in the dark morass of mediocre chocolate lava cakes and soggy pies. Moxley, who worked pastry from the opening to the closing of Craft and Craftbar, is in charge of all things sweet at Miller Union. Everything the disarmingly passionate chef makes is seasonally driven, unpretentious and expertly executed. Fat, juicy blueberries dribble over an upside-down-style buttery cake encrusted with crumbly brown sugar walnuts and oat-laced streusel topping. Highlights from the summer fruit season included a tart filled with sticky fig jam, and sliced figs tossed in wine reduction with homemade Earl Grey ice cream. These desserts showcase Moxley's moxy in their quiet beauty and precise simplicity. 999 Brady Ave. 678-733-8550. millerunion.com.

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Pastry chef Pamela Moxley has emerged as a beacon of light in the dark morass of mediocre chocolate lava cakes and soggy pies. Moxley, who worked pastry from the opening to the closing of Craft and Craftbar, is in charge of all things sweet at Miller Union. Everything the disarmingly passionate chefmore...
Pastry chef Pamela Moxley has emerged as a beacon of light in the dark morass of mediocre chocolate lava cakes and soggy pies. Moxley, who worked pastry from the opening to the closing of Craft and Craftbar, is in charge of all things sweet at Miller Union. Everything the disarmingly passionate chef makes is seasonally driven, unpretentious and expertly executed. Fat, juicy blueberries dribble over an upside-down-style buttery cake encrusted with crumbly brown sugar walnuts and oat-laced streusel topping. Highlights from the summer fruit season included a tart filled with sticky fig jam, and sliced figs tossed in wine reduction with homemade Earl Grey ice cream. These desserts showcase Moxley's moxy in their quiet beauty and precise simplicity. 999 Brady Ave. 678-733-8550. millerunion.com. less...

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Year » 2009
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1845 Peachtree Road, 404-355-0411
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Year » 2008
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Picked By » Critics
Nancy Cole's family-run SOUTHERN SWEETS BAKERY remains a favorite thanks to her staff's dedication to creating home-style sweets minus the muss and fuss. Rustic cherry pie covered in crushed sugar cubes, creme freche coffee cake with a thick layer of pecans, and any of the towering layer cakes –more...
Nancy Cole's family-run SOUTHERN SWEETS BAKERY remains a favorite thanks to her staff's dedication to creating home-style sweets minus the muss and fuss. Rustic cherry pie covered in crushed sugar cubes, creme freche coffee cake with a thick layer of pecans, and any of the towering layer cakes – such as the chocolate coconut or Key lime – are sure to please the most discerning sweet tooth. The bakery makes a large selection of vegan cakes even the most ardent carnivore would savor. And if you happen to be there around lunchtime, Southern Sweets also serves up a mean sandwich. less...
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Best Desserts BOA Award Winner

Year » 2000
Type of Award » Oral Pleasures
Picked By » Critics
Dining Room, Ritz Carlton Buckhead
Chef Joel Antunes began his career as a pastry chef, and his desserts here will be the best part of your meal. Among the choices: lemongrass soup with pineapple confit and pistachio sorbet; warm chocolate cake with pistachio cream and vanilla ice cream or fig sorbet.

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