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More than any other meal, dessert is the time to treat yourself. Something refreshing in the summer, something warming in the winter, or something out-of-season whenever, it really is your chance to say “I deserve this.” Because you do.

For sweet, savory, gooey delights well worth a bite on any given day, here are some of Boston’s favorite treats.

Cannoli from Mike’s Pastry or The Modern

The great debate in the North End, Boston’s historic Italian neighborhood, is where to get the best cannoli. The two most famous institutions, Mike’s Pastry and the Modern, both have loyal followings who swear by their preference. A short walk from the Boxer Boston, the two bakeries draw lines that stretch around the block every night. While they both have extensive menus, the main draw is eating one (or more) of their filled-to-order cannoli, especially the chocolate covered and yellow cream. So which is better? Try one of each and choose for yourself.

Cinnamon-Orange Creme Brulee at Trident Books Cafe

This bookstore-cum-restaurant hybrid has one of the most adventurous and celebrated menus in town. Sweet-toothed visitors tend to order the banana and caramel stuffed pancakes for breakfast and the cinnamon-orange creme brulee for dessert.

Boston Cream Pie at Parker’s Restaurant

Located in the Omni Hotel in Downtown Boston, again not far from us, Parker’s Restaurant is home of the original Boston Cream Pie, which was created in the mid 1800s. The city’s most delicious bite of history, this classic  recipe has hearty sponge cake and crunchy toasted almonds.

Ice Cream at JP Licks

This artisanal ice cream shop’s flagship location is in the hip neighborhood of Jamaica Plain, but now they’ve got outposts near us on Boylston Street, in Cambridge, Brookline, Somerville, etc. The Boston institution does seasonal flavors that always kill it—recent highlights include a dairy free hemp chunky peanut butter ice cream, and a fresh peach sundae.

SMORE’s Tart

An elevated take on the classic s’mores pop tart, this fusion restaurant in Allston’s signature dessert consists of toasted marshmallow, mallow fluff and chocolate stout mousse over a puff pastry.

Sticky Bun at Flour

Pastry darling Joanne Chang left her post-Harvard consulting gig to enter the pastry industry in the 90s, and, after stints at renowned kitchens in New York in Cambridge, opened her own bakery in the South End to critical acclaim (Conde Nast Traveler, Food & Wine, Gourmet, Bon Appetit and The New York Times have all had their fair share of compliments). We recommend the sinfully delicious sticky bun. Chances are, you’ll love it so much you’ll want to buy Chang’s best-selling cookbook.

image via flickr