What Pastry Chefs Eat When They’re Craving Something Sweet
Even pastry chefs get sugar cravings, and no, they’re not always whipping up something from scratch. When the sweet tooth strikes, they reach for treats that hit the spot fast. Some lean on nostalgic favorites, others go for bold flavors they don’t get to play with every day at work. Their picks are often low-effort, high-reward, and surprisingly relatable. If you’re nosy about what desserts pastry chefs eat when no one’s watching, you’re in the right place.
Tarts
Tarts are the ultimate canvas for combining bold textures and flavors. Whether you’re layering in local fruit, crunchy nuts, or hearty grains, each bite can be both rustic and refined. This dessert shines when inspired by what’s fresh and seasonal.
Moroccan Orange Blossom Pistachio Pie
This pie brings bold, floral flavor with a layer of orange blossom-kissed curd over nutty pistachio frangipane. Crispy caramelized phyllo and candied pistachios on top add crunch and sparkle to every bite.
Milk & Dark Chocolate Cream Pie
This rich pie layers dark chocolate ganache, silky milk chocolate crémeux, and airy Caramelia whipped ganache for an ultra-smooth finish. Tucked into a crisp chocolate sablé crust and topped with milk and dark chocolate shards, it’s a chocoholic’s dream from top to bottom.
Marshmallow Fluff
My go-to dessert is the Happy Camper—graham, chocolate, and a dreamy cloud of honey-vanilla marshmallow fluff. The texture is next-level: soft, silky, and ridiculously billowy. It’s the fluff that takes this treat from good to unforgettable.
Amarena Sicilian Panettone
This isn’t your average holiday cake—it’s panettone with a Sicilian flair. Packed with semi-candied Amarena cherries sourced from Castelvetrano, this buttery, golden loaf brings together the elegance of Italian baking with a tangy cherry surprise. It’s rich, refined, and perfect for anyone who refuses to settle for basic.
Rose Vanilla Cronut® Pie
This showstopper nods to the original 2013 Cronut® craze with delicate layers of rose vanilla Chantilly, silky vanilla pastry cream, and crunchy candied rose petals. Topped with mini Cronut® bites, it’s a floral, creamy, and utterly nostalgic bite of pastry history.
French Toast
My favorite thing to whip up might not be fancy, but it hits every time—French Toast. Ours stands out because we stick to the traditional French method, which gives it that rich, custardy texture and golden, crisp edges. Once you try it this way, there’s no going back to the soggy stuff.
Conchas
Conchas are a beloved Mexican sweet bread that hold a special place in many kitchens—and hearts. Topped with a crunchy sugar shell and soft on the inside, they’re perfect for breakfast or merienda. For many, like the panadera who taught her niece to bake, conchas aren’t just a treat—they’re a tradition.
Éclairs
Éclairs top my personal snack list, and the best part? They’re shockingly doable at home. Pâte à choux—the base dough—doesn’t call for any fancy tools, and it skips the long, buttery process of laminated doughs like croissants. That means you get bakery-quality results without spending your whole day in the kitchen.
