The flaky, buttery, melt-in-your-mouth macaron is one of the reasons why Duchess is the finest dessert shop in the city. A key ingredient in many of the sweet things it has on offer is the butter. Duchess uses a New Zealand butter with a higher butterfat content than conventional butter. The result is heavenly pastries like the rhubarb galette, a round cake-like pastry filled with delicious rhubarb filling and sprinkled with oats and brown sugar crumble. (10728 124 St., 780-488-4999) —Ana Maria De la Fuente
Formerly the Queen of Tarts, Dauphine quickly garnered a following of tart fiends since moving from farmers’ market to storefront last year. The raspberry chèvre tart, a mildly piquant dessert in a sable crust, is one of its many attractions, but it’s also popular for gluten-free Valrhona chocolate brownies and lemon curds for home baking. The bakery, which regularly holds high tea in its modern French setting, emphasizes using local ingredients and, whenever possible, organic. (10129 104 St., 780-421-4410) —A.M.D.
This European-style cafe on Whyte Avenue has 18 different gelatos and delicious in-house made desserts, including options like a perfectly moist German chocolate cake topped with whipped cream and many cheesecakes that are the perfect counterparts to an organic coffee. It’s all served in a warm setting decorated with mismatched antique furniture. (10361 82 Ave., 780-433-6575) —Caroline Barlott
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