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Calgary, CA
June 18, 2019

10 Calgary Foodies and Their Favourite Desserts

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,…

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

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