In the February edition of Bon Appétit Magazine, Andrew Knowlton takes a look at the new world of pastry chefs and how those simple cakes and cookies are turning into creative sweets to munch on.

He lists ten spots around the country that have taken desserts to a new level, including two local spots.

Cyrus in Healdsburg is noted for its “seasonal food and desserts.” Knowlton said the must order item from pastry chef Nicole Plue is the butterscotch sundae.

Also on the list is Aziza in San Francisco. Knowlton notes that pastry chef Melissa Chou “skillfully balances three diverse culinary traditions in her desserts- American, Chinese and Moroccan.”

The must order item from the restaurant is the burnt vanilla ice cream with huckleberry, brioche French toast and almond.

Knowlton adds that molecular-gastronomy-inspired desserts are declining and many chefs  are returning to those that are “comfortingly familiar.”

Click here for the entire list.

Photo Credit: Keith Mizuguchi