Lifestyle Best New Pastry Chefs 2014 By Food & Wine Editors Updated on May 9, 2019 Share Tweet Pin Email Trending Videos Photo: Photo © Michael Piazza / Christian Schlubach F&W editors ate desserts around the country to spot trends—and find these five outstanding pastry chefs. 01 of 05 Sam Kincaid; Fork, Philadelphia Photo © Jason Varney The daughter of a farmer, Kincaid is inspired by what she calls "the cadence of a growing season," creating complex desserts that combine disparate flavors. "I 'write' and 'rewrite' every dessert each time I return to it," she says." Her Dessert, DeconstructedBitter Almond Cream: The base for this sauce: house-made liqueur prepared with apricot pits steeped in brandy.Roasted Nectarines: Kincaid uses a tiny ring cutter to punch out the fruit.Amaretti Cookies: "I roll the dough like gnocchi, then toss the cookies in raw sugar before baking." Fruit Desserts 02 of 05 Sarah Rich; Rich Table, San Francisco Photo © Alanna Hale She is a genius at transforming familiar American desserts like s'mores, always adding a savory ingredient—fresh herbs, for instance—to balance out a bit of the sweetness. Her Dessert, DeconstructedChocolate Ganache: The ganache is poured over almond butter crunch on a big tray, then cut out with ring molds.Marshmallow: "I pipe marshmallow onto the ganache, then brown with a blowtorch. It tastes exactly like Fluff from the jar."Baby Tarragon: "The chocolate ganache and marshmallow need a fresh herbal aspect to tie them together." Sweet and Salty Desserts 03 of 05 Greg Mosko; North Pond, Chicago Photo © Nathan Michael Mosko has a unique global perspective, combining elements like a Japanese custard with verjus-soaked raisins and coriander cake. His Dessert, DeconstructedJapanese Namelaka: "I caramelize white chocolate to make this creamy, eggless custard."Coriander Cake: Toasted coriander flavors meringue-based cake.Poached Pears:"We poach Boscs in pomegranate puree for great color."Soaked Raisins: "These are just regular Sun-Maids, steeped in verjus." Beautiful Desserts 04 of 05 Jen Yee; Lafayette, New York City Photo © Noah Fecks Yee's plated desserts are homey and crowd-pleasing, as are her perfectly executed pastries. "I don't crave foams and gelées," she says. Her Dessert, DeconstructedAmped-Up Raspberries: Yee fills them with her own raspberry jam.White Chocolate Ganache: "I use Valrhona Ivoire, but the real secret is glucose syrup, which keeps the texture ultra smooth."Pistachio Macaron: She makes the batter by folding Italian meringue with a paste of pistachio flour, sugar and egg whites. Modern Classic Holiday Desserts 05 of 05 Jared Bacheller; L'Espalier, Boston Photo © Michael Piazza / Christian Schlubach "I love being playful, nostalgic, even silly," says Bacheller, creator of "Through the Forest." His whimsy coexists with a serious fascination with science. His Dessert, Deconstructed"Mushrooms" : The stems are made with candy-cap-mushroom-infused cream; the top is a marshmallow."Moss" Cake : Chestnut flour and green tea flavor this cake, which is blended in a Vita-Prep, then microwaved."Maple Leaf" Tuile: The cookie batter gets blended in a Vita-Prep and dehydrated, rather than baked. Modernist Cuisine: A Photo Tour Was this page helpful? Thanks for your feedback! Tell us why! Other Submit