Denver's ten best dessert spots

Crave
Jessica Scott is the woman behind the magic at this downtown Denver dessert spot, and she's crafted a melange of indulgences that we're happy to nibble at teatime and after dinner. Smaller cookies and tarts fill out Crave's daytime selection, while nights finish with molten chocolate cake, sticky toffee cake and a swoon-worthy peanut butter-chocolate twenty-layer cake. Even the cocktails at Crave are dessert-like, as are the breakfast pastries -- particularly the decadent chocolate croissant.

Mark Manger

Pinche Taqueria
Skip the churros at Pinche Taqueria and you're in for a lifetime of fried-food-related regret. Because the churros here are transcendent. They come stacked like a little log cabin of sugar- and cinnamon-coated sticks of dough, hot from the fryer, so crisp they're brittle on the outside, and hot, fluffy and sweet inside. You dip each one in a teacup of rich, creamy hot chocolate. And then you double-dip. And then at the end, you drink the rest of the chocolate without shame -- because there are people erroneously forgoing dessert all over the city, and you can't let it go to waste.

Mark Manger

ChoLon Modern Asian Bistro
Chef Lon Symensma proves he's also got pastry chops with the dessert board at ChoLon, which is tight and well-suited to the rest of the Southeast Asian menu, often offering specials that play up the tropical fruits native to the region. While we love the chocolate cake sided with peanut butter ice cream, we're particularly partial to the doughnuts, served warm and dusted with cinnamon and sugar alongside a scoop of caramelly Vietnamese coffee ice cream.

Kelly Kaoudis

D Bar Desserts
Star chef Keegan Gerhard hit a sweet spot in Denver's dining scene when he opened a joint that put the focus on dessert (though his savory menu is certainly worth sampling, too). He attracts a full house every night with his innovative list of final courses, which range from a slice of cake paired with a creamy shake to a chocolate caramel tart to fluffy doughnuts, served with dipping sauces and jams.