FOR THE SCONNIE PURIST…
Kringle
A flaky, buttery Danish pastry that can come in almost any flavor but almond is a classic. Racine bakeries like O&H and Bendtsen’s specialize in them.
FOR THE RETRO TIME TRAVELER…
Baked Alaska
Features ice cream on a bed of cake under a domed canopy of toasted marshmallowy meringue. Served at Sebastian’s in Caledonia.
It’s time to pick your Milwaukee favorites for the year!
FOR THE FOODIE…
Banana Butterscotch Toffee Tart, Banana Rum Ice Cream
A masterpiece of flavor and visual precision from Sanford Restaurant.
FOR THE NOSTALGIA SEEKER…
Cream Puff
Quintessential! A crisp choux pastry shell, generously filled with rich pastry cream and dusted with powdered sugar. Mid-Way Bakery at 3rd Street Market Hall’s puff is superlative.
FOR THE CHOCOHOLIC…
Yves Camdebrode Dark Chocolate Mousse
A mousse cake with a praline crust, dark chocolate ganache, caramelized hazelnuts and raspberry sorbet. A specialty of Lake Park Bistro.
The simple act of eating triggers the release of dopamine, a neurotransmitter and hormone in the brain. The result? A lift in mood. Now, eating something sugary causes that dopamine voice to blare – insistently. You crave more of the substance that has that feel-good effect.
The relationship between sweets consumption and the brain’s reward system is powerful. So are the associations we make when we eat dessert – not just the memories it conjures but the connection to our histories, traditions and values. Many foods are sentimental, but dessert just hits harder and deeper. It even transcends our taste buds. How else can you explain the continued existence of holiday fruit cake?
