2013 Contemporary Bakery
Fans of Fond have been under pastry chef Jessie Prawluckis spell for years now, but these days you can skip straight to dessert. Her cakes twist classic combos just enough to set them apart. Its hard to beat the Fond: malted milk-chocolate mousse and cocoa sponge cake on a crispy peanut base. But if theres olive bread, get it. Its pricey, but outrageously delicious.
1437 East Passyunk Avenue Philadelphia 215-271-2299 bellecakery.com