I am a dessertatarian.  If I could survive solely on sugar, chocolate, cream, and fresh fruit, I would.  I skip appetizers in order to ensure sufficient space for dessert.  Simply thinking about dessert makes me happy.  I believe that dessert courses aren’t covered in nearly enough depth in average restaurant reviews– they’re usually relegated to a short paragraph, if at all.  Pastry chefs and all the glorious work they do aren’t given their long-overdue praise.  I intend to change that.  I’ve been exploring the dessert landscape for years, sniffing out the best bakeries and restaurants in order to obtain the elusive: the perfect dessert.