The Logan Square (and Ravenswood) acclaimed pie and biscuit eatery is not only a favorite of the general public, but also a multitude of Chicago's sweets royalty: Sarah Jordan, Jennifer Jones Enyart, Jessica Oloroso, and Anna Posey. Enyart's Dos Urban Cantina is around the corner so you can spot her there often, while Jordan says its vaunted key lime pie "has the right level of sweet and acidic."

The award-winning Lincoln Park bakery has acclaimed fans in Meg Galus, Leigh Omilinksy, Jessica Jones Enyart, Sarah Jordan, and Kevin McCormick of Beacon Tavern. Jordan highlights the chocolate pot de creme, Enyart the shortbread, and Galus for "all things pastry."

True Chicago sweet heads know that the iconic local chain is not just for hot dogs and Italian beef. Sarah Jordan and Jennifer Jones Enyart know this as well, as both love its chocolate cake. "Outstandingly moist and delicious," Enyart says of it. "I used this as my wedding cake."

People travel far and wide for the addictive caramel and cheese popcorn at iconic Garrett Popcorn Shops—or get it shipped nationwide—and pastry chefs love it just like you do. Black Dog Gelato's Jessica Oloroso calls the Garrett mix "addicting and delicious" and Sarah Jordan also drops the a-word, saying "this sweet salty combo is highly addictive."

The summer custard hotspot in Lakeview has admirers in award-winning pastry chefs Meg Galus and Leigh Omilinsky. "They have really fun flavors, and it's just really good," Omilinsky says. "I'm a sucker for ice cream with Oreos, but the pumpkin ice cream is delicious."

Multiple pastry chefs extol the virtues of the Portuguese egg tarts at Macanese stalwart Fat Rice. The Fifty/50 Group pastry chef Chris Teixeira describes them as "like eating a creme brûlée custard inside a flakey puff cup" and that the "textures balance each other perfectly," while Floriole's Sandra Holl says she "can't get enough" of them.

The Logan Square farm-to-table trailblazer is acclaimed for many reasons, including the desserts. Baker Miller's Dave Miller says it serves his favorite restaurant desserts, calling them "always innovative but not overthought; also not overly sweet." Floriole's Sandra Holl is also an admirer.

The food at Brendan Sodikoff's restaurants has drawn much praise, and one dessert — the creme brulee at the sultry Parisian-inspired Maude's Liquor Bar — is drawing praise from the local pastry elite. Kym DeLost of The Gage and Acanto says "it has the perfect caramelized crunch to creamy custard ratio," and Jennifer Jones Enyart echoes that, saying "the proportion of crunchy caramelized sugar to custard is incredible."