The dessert game in San Anto is evolving to include a plethora of sweets. We're taking you for a sweet ride through our favorite indulgences.
1. Canelés at Bakery Lorraine
306 Pearl Pkwy, Ste 110, (210) 862-5582, bakerylorraine.com
There's a lot to take in during any visit to the Pearl's latest addition. We're talking about Bakery Lorraine, which moved into a 2,400-square-foot space at the dining mecca this past October. Changes mean more goodies for all—from the transcendent macarons to the perfectly smooth glaze on their chocolate tarts to the fan-favorite faux pop tarts that incorporate leftover "broken dream" mac shell topping—as their commissary kitchen is stretching its legs and producing more pastries.
The goods might be getting more elaborate to include raspberry-filled cheese Danishes, matcha peach cake and dreamy tarts, but our heart lies with the French canelés, a favorite of co-owner Charlie Biedenharn. Made in individual copper molds called Bordelais, which are dipped with Gretchen Bee Ranch Honey, Bakery Lorraine's canelés are great two-bite treats that are crunchy, custardy and slightly less guilt-inducing than their pastry case comrades. Buy one for a fanciful snack or pack away a dozen.
2. Phyllo desserts at Darna Grill
8132 Fredericksburg, (210) 614-1800, darna-grill.com
The Northwest side of town holds several Mediterranean eateries, and each carries a handful of sweets. Sure there's Pasha's Greek yogurt cheesecake to be had, but we can't stop sinking our teeth into Darna Grill's huge assortment of flaky treats.
Save room during lunch (which will be a task considering the legit falafel available here), and load up on the selection of desserts available by the pound.
Trays vary daily and Darna showcases the lineup of phyllo desserts along its bar, where, yes, you'll find several varieties of baklava (available in rolls and poppable bite-sized minis), but also basbousa (or semolina cake) and sinful kunafa available in two varieties with crisp thin noodles, a soft white cheese similar to ricotta in the center, and loaded with syrupy rose water.
Pick up a pound or two and impress family and friends year-round.
3. Cajeta ice cream at Folc
226 E Olmos, (210) 822-0100, folc-restaurant.com
We can't help singing the praises of Folc. The eatery opened up with solid fare that drives community togetherness from start to finish. While on the subject of those meal-ending bites, chef Luis Colon has a flare for dramatics and has been known to send back desserts that don't meet his expectations.
The decadent offerings change and have included seasonal specials, such as a persimmon gallete with curried squash, brown sugar and buttermilk ice cream, and a persimmon cobbler with ice cream, peppercorns and cloves. But one staple has remained since the dessert menu's inception and for good reason. The cajeta ice cream with pound cake, streusel and edible flowers showcases Colon's even-handedness with flavors. The just-sweet-enough cajeta is rich and creamy, the house-made cake fresh and fluffy, and the colorful flowers make for a fun and shareable dish that will leave folks pleasantly content.
4. Key lime pie at Bliss
926 S Presa, (210) 225-2547, restaurantsan-antonio.com
We're suckers for a good key lime pie. While the combination flavor bomb and subtlety of The Sandbar Fish House & Market's (200 E Grayson, (210) 222-2426) iteration is a perennial favorite, Southtown's Bliss delivers a photo-ready version that we keep going back for.
A buttery crust lays the foundation for the luscious, citrusy custard and a torched mountain of "big hair" meringue—you'll want to share this dessert. What sets it apart from other versions of the quintessential American indulgence is its use of a sweet, lightly spicy, and hot pink prickly pear sauce that borders the pie like an appealing moat that won't keep us out anytime soon.
5. Unique gelato at A la Mode Gelato
New Blue Star location is on the way this January.
If you're serious about your gelato (and who isn't?), you'll want to pay a visit to A la Mode Gelato. A relatively new member of the farmers market formerly found at the Alamo Quarry, A la Mode is operated by Josh Biffle, an Austin native who decided to focus his life's work on tasty gelato. He graduated from culinary school in Brescia, Italy, and apprenticed at a gelateria in Siena. He's previously worked under master gelato instructors, and focuses on creating new, unique flavors using real and often imported ingredients.
Visit them at The Yard Farmers & Ranchers Market on Sundays and sample from an ever-evolving menu that's included yogurt with balsamic black cherry, vanilla bean bourbon, chestnut, white chocolate macadamia and a badass salted caramel. Dairy-averse folks don't have to miss out on the fun—Biffle and wife Diletta (yes, he even fell in love with and married a gorgeous Italian gal), carry non-dairy flavors such as Meyer lemon and prickly pear, and blood orange and ginger.
