114640 Thu Jan 08 07:03:11 -0800 2004 10 7 Chicago Area 0 624049 whose the best pastry chef in chicago? Thu Jan 08 07:03:11 -0800 2004 0 Tom Carvel 1 624050 The guy hand rolling donuts at Dat Donut, 82 and Cottage Grove. Thu Jan 08 07:55:32 -0800 2004 624049 0 George Lindsey 2 624063 My vote goes for the person who makes the apple torte at Bittersweet. Simple. Not too sweet. Very satisfying. I would vote for someone else. But, she is one of us and prefers not to have attention drawn to her oustanding pastry skills on this board. Thu Jan 08 10:41:22 -0800 2004 624050 0 YourPalWill 1 624071 This is a very broad category..... what exactly are you looking for? For sheer technique, Ms. En-Ming Hsu at the Ritz Carlton captained the US Pastry Team to a gold medal in the 2001 Culinary Olympics in Lyon! For creativity, Michelle Gayer of Charlie Trotter's is unmatched. Many years later, I can still remember the taste of the "Apple Dumpling" in warm apple broth with 3 heirloom apple sorbets, the balance of hot/cold & sweet/tart was amazing. Mindy Segal at MK has a way with cookies..... For everyday French pastries (croissants included), Bernard Runo of Sweet Thang continues to deliver the goods. Let's not forget the plethora of superb ethnic bakeries throughout the city. My favorite pastry shop in the World is Gerard Mulot, of course you'll have to go to Paris to sample his wares...... STP Link: http://www.think.org/paris/p4/p4-Pages/Image20.htmlhtm Thu Jan 08 12:02:00 -0800 2004 624049 0 stirs-the-pot 1 624076 I haven't sampled enough to know, but a good friend who has swears it is anything Mindy Segal from MK does. Thu Jan 08 12:16:57 -0800 2004 624049 0 leek 1 624079 STP has a great list. Here are a few others to add to the mix... -- Gale Gand, Tru -- Paula Haney, previously of Trio and now, I believe, Pili-Pili -- Dimitri & Keli Fayard, Vanille Patisserie on Clybourn (www.vanillepatisserie.com/bios.htm) But, for what it's worth, my all-time favorite dessert as to be a slice of the infamous 10-layer coconut cake served at the Peninsula Grill in Charleston. A great restaurant with a perfect ending. Of course, if you can't get to Charleston, they'll ship you the cake for $75, plus shipping... http://www.peninsulagrill.com/coconut.cfm Thu Jan 08 12:57:40 -0800 2004 624049 0 HungryHoward 1 624083 Della Gossert @ Charlie Trotters Michelle Gayer @ Trotters to Go Thu Jan 08 14:33:05 -0800 2004 624049 0 awbrig 2 624185 I can't vote for the Trotter's To Go pastries. I think they are reasonably well-executed, a bit too perfumy, but way too often they don't taste fresh enough. I love their triangular dinner rolls. I get them by the dozen - they actually freeze pretty well. Fri Jan 16 11:28:56 -0800 2004 624083 0 Pete Prokopowicz 1 624101 the chef at Ambrosia, in Barrington. Thu Jan 08 16:37:46 -0800 2004 624049 0 Cad 1 624137 Bittersweet has consistently provided myself and clients with excellent quality goods. It's always my first choice. However, Mike Weinreb at Smith and Wollensky has a sincere handle on his warm donuts, chocolate cake and truly knows his way around cookies. He's totally overlooked and always underestimated. Fri Jan 09 11:42:01 -0800 2004 624049 0 CIAChef 1 624208 This is a broad spectrum. If you are looking for well rounded ones among the best are En Ming Hsu, Jacquy Pfeifer and Alain Roby without a doubt. Tue Feb 10 14:30:57 -0800 2004 624049 0 lloyd soleta