Eat & Drink

Sweet Tradition

With Easter upon us, local bakeries are working overtime on specialty goods that only last as long as the holiday.

April 2012

1. Taste of Denmark’s wales strip is the granddaddy of Easter desserts: a sheet of custard-, cream-, and raspberry-filled éclairs that are draped with chocolate and topped with more whipped cream and jelly beans. Chocolate bunnies, your days are numbered. 1901 S. Kipling St., Lakewood, 303-987-8283 

2. At Rheinlander Bakery, the whimsical lamb-shaped pound cake comes upright on a bed of green-tinted coconut grass, with fluffy frosting fur and a bow around its neck. (Just ask first before serving someone the head.) 5721 Olde Wadsworth Blvd., Arvada, 303-467-1810, rheinlanderbakery.com

3. If you’re expecting a house full of company this holiday, consider the Easter bread from Dolce Sicilia. This rich, ring-shaped goodie is beautiful, with strands of pillowy brioche dough woven around brightly colored Easter eggs. 3210 Wadsworth Blvd., Wheat Ridge, 303-233-3755, sicilianbakeryco.com

4. Lobster tails (named for their crustacean-shape hard pastry shell) are so time-intensive to make, they’re a rarity in town. Luckily, Vincenza’s Italian Bakery offers them on certain holidays. The process of rolling, stretching, and shaping the dough’s exquisite layers takes three days, but we guarantee these treats (filled with mascarpone, whipped cream, and custard) will be gone in a fraction of that time. 8000 W. 44th Ave., Wheat Ridge, 303-420-8400

5. With a sugary “X” on top, hot cross buns may be a Good Friday tradition, but the lemony, raisin-studded sweet rolls from Andre’s Confiserie Suisse are so good, you’ll want one every morning leading up to Easter Sunday. 370 S. Garfield St., 303-322-8871, andresofdenver.com