All photos by Kate Gibbons.

Don't panic. Yes, Root Down has added carrot cake, a chocolate coconut truffle and a white chocolate cheesecake to the menu -- but it didn't ditch the beloved banana "crème brulee" pie. "I didn't want a revolt on my hands if I got rid of it," says Samm Sherman, pastry director for Root Down and Linger. "I don't even want to know what would happen."

See also:
- Best of Denver 2013 Readers' Poll: Meet the Food & Drink winners
- Rumor has it Root Down will open a location at DIA
- Andrew Novick remembers five desserts featured in Sweet Tooth

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All photos by Kate Gibbons.

Beast + Bottle opened this spring with "approachable nose to tail" fare from executive chef/owner Paul Reilly and a smart bar menu. But the restaurant's best-seller is actually the last item on the dessert menu, the Chocolate Dacquiose. Pastry chef Andrea Wight has modeled it after a Reese's Peanut Butter Cup, layering meringue with whipped cream, chocolate ganache, peanut butter mouse and sea salt caramel.

"It's is fucking badass," Reilly says of Wight's dacquiose. So badass that Wight has to make extra peanut butter mouse so that everyone on staff can enjoy a tablespoon when she makes the dessert. Even more badass, Beast + Bottle was nice enough to share the recipe with us.

See also:
- First look: Beast + Bottle, Paul Reilly's new Uptown restaurant, opens Saturday night
- Paul Reilly will open Beast + Bottle in the former Olivea space
- Paul Reilly opening Beast + Bottle in the Cherokee on 12th Avenue space

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Kate Gibbons

In April, "ice cream-sandwich enthusiast" Peter Bredemann donned hot-pink sunglasses, hot-pink fannyback and hot-pink flip-flops and started pedaling a hot-pink, three-wheel bike around Denver, peddling ice cream sandwiches. Now from noon to 2 p.m. every Monday through Friday, Peteybird Ice Cream Sandwiches can be found by the D&F Clocktower at 16th and Arapahoe streets, where Bredemann sells silver dollar-sized ice cream/cookie combos in packs of two for $4. "It's a delicate dance between the cookie and the ice cream," he says of his "proportional" sized sandwiches.

See also:
- Denver's five best ice cream parlors
- The Kitchen Denver whips up the Chocolate Nemesis -- and you can, too
- Andrew Novick remembers five desserts featured in Sweet Tooth

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All photos by Kate Gibbons.

Don't let the name mislead you: The Chocolate Nemesis may soon be your new best friend. The "oldie but goody" dessert that won fans at The Kitchen in Boulder has now been imported to The Kitchen Denver, and is winning hearts (and stomachs) across town.

The flourless chocolate cake, accompanied by crème fraiche, is a take on the Nemesis at London's River Café, where Kitchen chef/co-founder Hugo Matheson cut his teeth as a chef. The four restaurants in the Kitchen family can turn out as many as 120 slices a night.

See also:
- Happy birthday to The Kitchen Denver
- Best Snapshot of a Season 2013: The Kitchen Denver
-The Kitchen's Hugo Matheson thinks small...with a big list of starters

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Jazzmin Windey Photography

Nadine Donovan is the new sugar sovereign at Old Major.

Justin Brunson is happier than a pig in mud. The chef-owner of Masterpiece Deli recently launched Denver Bacon Company, he's on the prowl for a second location to open another Masterpiece, and in February of next year, he'll unveil Old Major, a seafood, swine and wine restaurant in Highland that broke construction just a few weeks ago. And he's just hired Nadine Donovan, the pastry chef of his dreams, to spearhead the sugar finales.

See also:
- Justin Brunson will open Old Major -- a swine, wine and seafood restaurant -- in Highland
- Bacon, beer and Justin Brunson: Porky photos from Denver's kick-ass Bacon and Beer Festival
- Masterpiece Delicatessen chef Justin Brunson on opening a new restaurant and his fetish for foie gras and lamb testicles

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Exec pastry chef Christopher Jordan.

In honor of National Cookie Day, EDGE Restaurant & Bar unveiled a twelve-foot Christmas tree made from macaroons today, at a reception introducing new general manager Matt Barber.

The tree will remain on display until New Year's Day.

See also:
-Soccer Saturday at EDGE
-Feast with the 1-percenters at Edge in the Four Seasons

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Christy Porter

Seven-year-old Miles Louison was browsing through a cookbook when he saw something that caught his eye: sushi made out of candy. Five years later, he's the owner of Sushimee Candy, and is known as the Candy Sushi Kid.

Business is going swimmingly.

See also:
- Lyla Padden has a successful cupcake business -- at the age of twelve
- The history of candy -- very short and sweet
- Top five Halloween candies from the Dollar Tree

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Life can be ironic sometimes, like a dairy farmer who becomes lactose-intolerant. Jake Rosenbarger, owner of Kim and Jake's Cakes, was recently diagnosed with Celiac disease. But despite this new-found gluten intolerance, he continues to do what he loves: baking delicious cakes. "In the world of food production and that kind of thing, gluten-free is really exploding. So there is a lot of opportunity to grow, and that's a good business to be in," Rosenbarger says. The only difference form his previous job? Now he basically has to wear a hazmat suit while he's baking.

See also:
- The Gluten Gladiator will tell you how to defeat wheat
- Kim and Jake's Cakes rolls out a fall list featuring paprika, vindaloo and beer
- Kristy Greenwood spreads the love with Victory Love + Cookies

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When adults think about starting a business, they worry about loans and other terrifying prospects that often stop them from following their dreams. But young entrepreneur Lyla Padden only considered positive outcomes when she started her cupcake business, Flour Gal, at the age of ten. Maybe that's why she has been so successful, and continues to sell her confections two years later.

See also:
- MasterMind Awards honor our eighth class of artistic entrepreneurs
- Porche Lovely keeps baking pure at her Church of Cupcakes
- Cupcake Wars champ Doron Petersan on Sticky Fingers' Sweets

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J. Wohletz

Nothing says "Halloween is here!" like skeletal Hello Kitty tins filled with sour-orange, bone-shaped candies. Sure, the candies themselves are nothing more than boring Sweet Tarts, but this time of year, it's all about the presentation. Sugarlicious, a sweet shop in Cherry Creek, not only has great Halloween atmosphere, but a stock of interesting and off-the-wall spooky treats for gourmet trick-or-treating.

Keep reading for a look at Sugarlicious's spook-tastic collection of Halloween and fall-themed sweets.

See also:
-Goodbye Kitty! Lollypop Gift, the Hello Kitty store, closes
-Top five Halloween candies from the Dollar Tree
-Reader: You know you're from Colorado when your Halloween costume is snow-proof
- Black Star Chocolates and Mondo Vino wine are a spirited holiday match

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