Sweets in North

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    There are people who stare at a showroom floor of cars, yearning for the latest model, or drool over displays of fine watches. Then there are the folks who can't walk past a dessert case without being mesmerized by the mile-high cakes under the spotlights. For you, we have Annie Pie's (anniepiesbakery.com).

    Annie's delights can be ordered from the Neiman-Marcus catalog or at Moonfish restaurants, and they've been featured on Food Network's "Best Of" show But now you can purchase those humongous, coma-inducing cakes for your own gluttonous glee by phone or web from Annie's.

    Annie's delights can be ordered from the Neiman-Marcus catalog or at Moonfish restaurants, and they've been featured on Food Network's "Best Of" show But now you can purchase those humongous, coma-inducing cakes for your own gluttonous glee by phone or web from Annie's.

    These are not only gourmet indulgences, but marvels of construction: The "peanut butter explosion" cake, layers of chewy fudge brownie, peanut butter mousse, chocolate cake, fudge and peanut-butter chips, weighs in at over three pounds!

    Three dozen flavors and only one of me. That was my dilemma when I stopped by Ben & Jerry's ice cream cafe at the new Oviedo Marketplace shopping mall.

    The choices were lined up in neat rows behind polished glass, including old friends Chunky Monkey banana ice cream – so fresh it smelled like a field of bananas – and Cherry Garcia (life should always be like a bowl of this stuff). But there were new arrivals too, such as Dilbert's Totally Nuts – butter-almond with roasted hazelnuts and praline pecans.

    The choices were lined up in neat rows behind polished glass, including old friends Chunky Monkey banana ice cream – so fresh it smelled like a field of bananas – and Cherry Garcia (life should always be like a bowl of this stuff). But there were new arrivals too, such as Dilbert's Totally Nuts – butter-almond with roasted hazelnuts and praline pecans.

    I finally committed to a dreamy scoop of low-fat Coconut Cream Pie, laced with chewy coconut flakes and sweet pie crust pieces. Stored at a precise 5 degrees Fahrenheit, it was the perfect, creamy texture, and the price was right: $2.06 for a scoop, $3.99 for a hand-packed pint.

    You've seen the little chocolate medallions adorning absolutely irresistible pastries, pies and cakes around town (at Ba Le, for example), the ones imprinted with the name "Bruno's Gourmet Kitchen." They've always been a sign to me that, if nothing else, dessert was going to be a something special.

    Fortunately for all of us sugar addicts -- ones with taste, of course – Bruno Ponsot has opened his doors in Sanford to the salivating public. Ponsot has trained with legendary chefs Paul Bocuse, Alain Ducasse and Gaston Lenotre, and has served as head chef locally at Le Coq au Vin and Le Provence.

    Fortunately for all of us sugar addicts -- ones with taste, of course – Bruno Ponsot has opened his doors in Sanford to the salivating public. Ponsot has trained with legendary chefs Paul Bocuse, Alain Ducasse and Gaston Lenotre, and has served as head chef locally at Le Coq au Vin and Le Provence.

    The man knows pastry. From his Bavarian Charlotte cake, filled with Bavarian cream, fresh berries and Chambord liqueur, to miniature éclairs and fruit tarts, this is a world-class patisserie that's worth the trip from anywhere.

    We didn't review this location but you can check out the review of Marble Slab in Winter Park.

    We didn't review this location but you can check out the review of the Schakolad Chocolate Factory at Winter Park Village.

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