Treat Yourself! Where To Satisfy Your Sweet Tooth in Baltimore

Treat Yourself! Where To Satisfy Your Sweet Tooth in Baltimore

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A Food & Drink map by

Stop by any of these Baltimore restaurants to treat your taste buds to the best desserts in town.

11 Places
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    Dessert at Cinghiale is just as interesting and intense as the rest of the meal -- in other words, very interesting and extremely intense. Our favorite is the vanilla panna cotta, served with rosemary caramel apples, ricotta cake, walnuts and just a dash of balsamico. It will send you walking out on a cloud. 
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    By day, Dooby's pastry chef Katie Boyts wakes up Mount Vernon with Gruyere scones and grapefruit cakes with jasmine tea glaze. But at night, when Dooby's serves an Asian-influenced menu, she trots out exceptional dinnertime desserts like a boozy ice cream sandwich and our favorite, a Thai-coconut rice pudding with Thai iced tea syrup, candied cashews and pomegranates. 
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    Jason Ambrose's doughnuts are his take on the "zeppole," a traditional Italian pastry, but for his batter he uses tangy goat cheese in place of the traditional ricotta. The fried doughnuts are glazed with lavender honey, dusted with sea salt, and served with a small cup of coffee-flavored ice cream. All told, it's one of the most memorable desserts launched in Baltimore in the past 10 years. 
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    Sure, the Berger Cookie Nutty Butty, a waffle cone filled with Berger Cookie ice cream, was the dessert hit of last fall at Gertrude's, but the perennial favorite remains Gertrude's Candy Bar. This is one elegant candy bar. The top layer is chocolate mousse, the center is salted soft caramel and the base is a "feuilletine," coated in praline paste and milk chocolate. It's the most popular dessert on the menu at Gertrude's. 
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    Co-owner Bud Tiffany put chocolate pot de creme on the chalkboard menu at Peter's Inn about five years ago, and the dark and rich custard-y confection, served with coffee gelato, has pretty much stayed there, even as the rest of the menu changes every week. There are occasional variations, including a version with caramel, but chocolate lovers always end a meal at Peter's with the original. 
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    From start to finish, a meal at The Helmand is stimulating and refreshing. The food at this Afghan restaurant satisfies without weighing you down. The ideal finish is the Afghan ice cream, which is very simple -- just good small-batch vanilla ice cream (from Great Falls Ice Cream of Silver Spring), which The Helmand flavors with cardamom and dresses with dates, figs and fresh mango.
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    You've never seen galaktaboureko like the galaktaboureko at Ouzo Bay, where the desserts are dressed with the giddy and glamorous spun-sugar creations of pastry chef Akis Anagnostou. It's a startling variation on a classic featuring vanilla custard, phyllo, and honey syrup.
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    Basically an adaptation of a sturdy bread pudding recipe, Gauss' heath toffee bar bread pudding is laced with melted Heath toffee bars, doused with condensed-milk caramel and topped with homemade whipped cream. It's hard to resist.
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