Gallery: The Best Sweets We Ate in August

Chocolate-Dipped Soft Serve at Byrne Dairy in Ithaca, NY
Chocolate-Dipped Soft Serve at Byrne Dairy in Ithaca, NY

"Though Ithaca's Sweet Melissa's makes my absolute favorite soft serve in town, there's something special about the soft serve ice cream from Byrne Dairy; namely: fantastic chocolate dip that's fudgy and rich and sits tall and proud on a swirled cone. A friend suggested it tastes exactly like Entenmann's doughnut glaze, which is to say it's perfect."—Max Falkowitz, National Editor

[Photo: Max Falkowitz]

Figs and Fondue at State Bird Provisions in San Francisco
Figs and Fondue at State Bird Provisions in San Francisco

"I can't stop thinking about this dish from State Bird: Ripe black mission figs from the farmers market, fried up in what brilliant chef Stuart Brioza calls 'black but not burnt' butter—butter taken one step further than brown. They're glazed in balsamic vinegar and served on top of a fondue made with Cowgirl Creamery's Wagon Wheel cheese that's enriched with cream, egg yolks, and creme fraiche. Deep, sweet, rich, earthy, tangy, breathtaking."—Maggie Hoffman, Senior Editor

[Photo: Maggie Hoffman]

Ice Cream Sandwich Hack
Ice Cream Sandwich Hack

When Niki and I set out on our Mister Softee hacking expedition, I had no idea I'd find my new favorite dessert. On a whim, I asked Carlos, our amazing truck operator, if we could cover an ice cream sandwich in chocolate dip and then roll it in nuts. The result was magic."—Vicky Wasik, Visual Editor

[Photo: Vicky Wasik]

Lemon-Lavender Doughnut at Donut Panic in San Diego
Lemon-Lavender Doughnut at Donut Panic in San Diego

"Sunday mornings in San Diego you can find me at Donut Panic stuffing my face with baker Linda Dami's vegan sweets. I've tried nearly every flavor she has offered, but it is the Lemon-Lavender doughnut that I return for. A freshly fried ring—encasing the barely sweet pillowy crumb of yeast dough—is slathered with lemon zest glaze and speckled with lavender buds. The play of bright citrus and aromatics make this is one of the best doughnuts I've had in a very long time."—Kelly Bone, contributor

[Photo: Kelly Bone]

Kouign Amann at Dominique Ansel Bakery, NYC
Kouign Amann at Dominique Ansel Bakery, NYC

"Official SE intern business finally brought me to Dominique Ansel, which I had never experienced despite last year's overwhelming cronut buzz. Cronuts had apparently sold out just after their doors opened at 8 a.m., but their kouign amann was well worth the long mid-day wait. The artful marriage of butter and sugar here is downright delicious."—Ben Miller, intern

[Photo: Vicky Wasik]

Martabak in Indonesia
Martabak in Indonesia

"Indonesia is a country obsessed with street food and martabak is king. While the savory version is a crisp, roti-like fried bread
stuffed with eggs and meat, the sweet version is more of a pancake. It’s made by cooking batter in a heavy cast iron pan until barely set, then covering it with a variety of toppings—the best is Danish-style butter with hagelslag (AKA Danish chocolate sprinkles), and a big fat drizzle of condensed milk and grated fresh cheese. Once topped, the pancake is split in half, sandwiched shut, and wrapped in paper to let the sprinkles and butter melt into all the nooks and crannies. You end up with something similar in texture to a tres leches cake, the buttery chocolate flavor of a pain au
chocolat, and the crisp, sweet crust of a good pancake."—J. Kenji Lopez-Alt, Managing Culinary Director

[Photo: J. Kenji Lopez-Alt]

Coconut Almond Banana Pudding at Brooklyn Wok Shop in Williamsburg
Coconut Almond Banana Pudding at Brooklyn Wok Shop in Williamsburg

"Creamy coconut pudding is mixed with bits of almond cookie and crowned with a whole banana and crunchy toasted coconut. Surprisingly fluffy and not overly sweet, it's big enough to share but I always order my own bowl."—Nicole Lam, contributor

[Photo: Nicole Lam]

Pain Au Chocolat from Mille Feuille UWS in NYC
Pain Au Chocolat from Mille Feuille UWS in NYC

"I visited Mille Feuille's new Upper West Side location for their namesake product but I couldn't resist ordering a freshly baked pain au chocolat to go—and it didn't disappoint. The exterior crumb is browned to perfection with just the right amount of crunch. Inside, the buttery, airy layers surround a column of high-end dark chocolate."—Niko Triantafillou, contributor

[Photo: Niko Triantafillou]

Baked Creamy Egg Yolk Bun From MingHin Cuisine in Chicago
Baked Creamy Egg Yolk Bun From MingHin Cuisine in Chicago

"Sure, the Macau-style pork belly at MingHin is fabulous, but if you happen to be there in the morning, the baked creamy egg yolk bun shouldn’t be overlooked. Light and crisp cookie coating overlaying a soft bun shatters under the slightest provocation to reveal a molten filling of hot, sweet-salty lava that's a neon golden color not typically found in nature. Each bite is a study in opposites: sugary and savory, crumbly and gooey."—Sarah Song, contributor

[Photo: Sarah Song]