Brasserie Vanilla Semifreddo Sandwich
It’s perfectly balanced. The warm chocolate sauce with the cool semifreddo. The sauce is salted, so it’s really so great with the sweet vanilla. I’ve eaten it for brunch and a friend has even delivered me one before. The best! –Claire Cameron, chef, The Petroleum Club, @clairecameron1
Briggs Kitchen and Bar Lemon Pie
Admitedly, I’m not much of a dessert fan (I usually opt for an extra glass of wine to end my meals instead), but I was recently really impressed with the dessert offerings at Briggs. In particular, the balance of sweet and tartness in Chef Xavier Lacaze’s lemon pie, topped with crispy mini meringues makes for an awesome ending to a delicious meal. –Dan Clapson, the person who complied this list, @dansgoodside
Candela Buuelos
I’m usually too full for dessert after all the food I usually pack in. However, one that stands out to me is the buuelos at Candela. I remember them coming to the table and you could just smell freshly baked pastry. They are rolled in cinnamon sugar and ready for dipping into the dulce de leche that accompanied them. The Bunuelos were warm to the touch and just melt in your mouth. –Lisa Wolansky, Shaw TV, @lisawolansky
Cassis Bistro Ile Flottante
This classic French dessert is perfectly executed, resulting in a soft meringue floating in a creme anglaise that’s topped with caramel. It’s like eating a sweet cloud. –Gwendolyn Richards, food writer, Calgary Herald, @gwendolynmr
Charcut Milk Chocolate Parfait
Sea salt caramel, ovaltine crunch and dark chocolate ‘crumb’, what more could a girl ask for? Actually, I could also ask for one of their chocolate chip cookies, but that’s it…I promise. –Stephanie Arsenault, food writer/blogger, @globaldish
Decadent Desserts Lemon Poppyseed Cake
It’s my birthday soon and I always get the same thing. It’s about the butter in the frosting, the lemon curd filling and the perfectly held-together texture of the cake. Pam Fortier, the owner uses nothing but real ingredients and you can taste the goodness in every bite. I care for that. –Karen Anderson, Calgary Food Tours, @calgaryfoodtour
Farm Salted Peanut and Chocolate Pot de Creme
Actually, I came up with this dessert 3 years ago when I used to work at Farm, just to get rid of some peanut butter I found in our storage room. It ended up being such a favourtie that it’s still on the menu there. I order it every time! –Chris Shaften, Top Chef Canada alumnus, Taste First, @chefshaften
Gravity Cafe Flourless Chocolate Cake
It’s super-dense, rich and not too sweet. Definitely perfect if you love dark chocolate like me! –Vincci Tsui, food writer/blogger, @vinccit
Without Papers Julie Pizza
How could I not love the Sweet Julie pizza at Without Papers? One day when I was in, Angelo was experimenting in the kitchen, and came up with this dessert pizza with wine poached pears, ricotta and Nutella. I’d love it even if it wasn’t named after me. –Julie Van Rosendaal, food, writer/author, @dinnerwithjulie
Xocolat Tequila
It’s a frozen sphere of lime and tequila incasing a lovely lime-tequila mousse. With a little agave syrup to brighten the flavours, it’s as much a drink as a dessert. –John Gilchrist, food critic/author, @gilchristjohn
This story was part of Avenue‘s free weekly Food & Drink Newsletter. Sign up now and get fresh dining news in your inbox every Tuesday.