The holidays are in full swing, and there’s no better time to savor the wide variety of decadent creations — made by Evanston’s finest sweet geniuses — that define the season. From Belgian chocolates to nostalgic and traditional cakes and cookies, here’s what’s trending and how to get it.
“We hear always, it’s not the holidays without Piron!” says Bob Piron of Belgian Chocolatier Piron (509 Main St.). “Our iconic gold box is a symbol of every holiday, but our chocolate Yule logs, filled with a half-pound of our chocolates is a staple in families throughout the United States.”
He adds that they also have novelties — a solid chocolate old fashioned St. Nick as well as a Bishop-St. Nicholas, small Santas, 3D solid Christmas trees boxed in a clear box with shredded gold mylar, Santa in a sleigh, Frosty the Snowman and snowflake pops — all chocolate.
“Our customers are the best — they know everyone gets the same attention and care, and while waiting, they often strike up a conversation sharing their favorite choices from our store. It is fun, it is joyful, and it is fulfilling — after 42 years to hear repeatedly that customers cannot go to Christmas dinner without a gold box from Piron or that the holidays aren’t complete without a Yule log from Piron … it is heartwarming to us,” Piron said.
At the iconic Bennison’s Bakery (1000 Davis St.), coffeecakes are sold all year and are even more popular during the holidays, especially the Andersonville and cardamom coffeecakes. The store is also busy shipping nationwide to former Evanstonians who want to enjoy a little taste of home and/or send them to family friends as gifts.
Other popular items include gingerbread kits and German style cookies such as pfeffernusse, dominostein, springerle and zimtsterne. Lastly, the prepackaged tea cookies are artfully adorned for holiday giving.
The new Button Bakery (719 Main St.) is busy serving up its fan-favorite Christmas stollen and the sweetest hand-decorated cookies including dreidels, mittens, Christmas trees and sweaters.
“Our Button Bakery bars including fudge brownies, lemon bars, raspberry squares and Congo bars [chewy, gooey chocolate chip bars] are delicious crowd- pleasers,” says owner Sara Rathburn. “A tasty variety can be brought home, cut into quarters and arranged on a platter for a colorful dish to pass.”
“The holidays at our bakery are truly the sweetest time of year full of tradition, celebration, and lots of butter and sugar,” says the Oropeza Hernandez family, owners of Sweet Temptations Bake Shop (607 Howard St.). “This season is especially meaningful for us as we celebrate 11 years in Evanston. We’re so happy to share what’s been bringing joy to our customers this season.”
At Sweet Temptations Bake Shop, the holiday pies and Christmas cookies have become a staple on dessert tables across Evanston. But, according to the Oropeza Hernandezes, the year-round cakes — especially our Tres Leches — are the true standout. “It’s consistently our bestseller during the holidays and beyond.”
And, when the December craziness finally ebbs, Sweet Temptations introduces for Jan. 6 the Rosca de Reyes (Kings Cake) — a beloved Mexican and Hispanic tradition.
“It’s a sweet, round bread enjoyed with family and close friends, decorated with dried fruit and sugar paste. Ours are filled with almond paste, guava, and cream cheese, and over the years, this tradition has become one of our most anticipated and popular offerings.”
Pascal Berthoumieux, owner of Patisserie Coralie (600 Davis St.), says that French macarons are always a favorite.
“Our bakery is known to be deeply rooted in French culture with a room reminiscent of a Parisian cafe,” Berthoumieux explains. “Our customers appreciate that and appreciate also the fact that we are a local independent business deeply involved in the socioeconomics of our community. Customers come to us for pastries and for coffee as our coffee program is just as important.”
However, for the holidays, he says, the Buche de Noel takes top billing.
“Our Buche de Noel is the one and only answer,” Berthoumieux says. “This makes the biggest sale of the year for us. There is also a long tradition with French bakeries that offer this religious and cultural pastry around Christmas. It is quite interesting to see the evolution of the Buche de Noel over the years from very traditional to more cutting edge.”
Finally, he says, the latest crave from his kitchen team it is a pound cake made with macarons (think a light and buttery pound cake elevated with a delicate crunch and sweetness of macaron pieces baked right in for a sweet French twist.
This article is published for informational and entertainment purposes only. The dessert options, food recommendations, and locations mentioned are based on general trends, public information, and seasonal popularity. Availability, pricing, and menu items may vary by location and time. Readers are advised to check with local bakeries or restaurants for the latest updates before visiting.
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