The mixing bowl: Katherine Thompson

Katherine Thompson is a lucky woman. Not only is she married to dell'anima and L'Artusi executive chef Gabe Thompson, she's the pastry chef for both of these divine restaurants. She clearly has a privileged palate and shares her love for coconut, cream, olive oil cake and more.

Growing up, my favorite sweet was:
Growing up my mom's friend was a pastry chef and made the most amazing thick, dark and dense chocolate pate. I was obsessed with it. I've tried to recreate it, but my versions don't do it justice.

My favorite sweet now is:
Banana split at Blue Ribbon. No frills. Exactly as it should be.

Favorite dessert:
The olive oil cake at L'Artusi. Gabe convinced me to put it on the menu. At first no one ordered it, and then it took off. It is simple and tasty too.

Favorite thing about the West Village:
The people that live in the neighborhood. Gabe and I have met so many wonderful people here that have welcomed us into their lives. It feels like home here.

Truffles or pralines:
Pralines. Love the crunch.

White, milk or dark:
Dark with lots of salt.

Caramel, ganache or cream:
Love them all. Cream is probably my favorite. I love the contrast of unsweetened whipped cream with a sweet dessert.

The perfect pairing:
Sour cream coffee cake with coffee.

I'd love to create new flavors for:
Coconut. After hating coconut for my entire life, I realized that I now am completely obsessed with coconut. I can't get enough.

Kitchen essentials:
My sous chef, Jenny Lee. She rocks!

Style essentials:
Keep it simple.

Pastry chefs I admire:
Tai Chopping. She taught me everything.

I'm most inspired when:
My mom and I talk about food. She is a pastry chef too and always has good ideas.

How much is too much?
Sugar can be overdone. I'm not a fan of overly sweet desserts.

Favorite movie snack:
Popcorn with tons of fake butter and M&M's mixed into the bag.

Guilty pleasure:
Freshly spun ice cream or gelato. There is nothing better.

Other favorites:
Celebrity gossip

Chicks who bake

Don’t believe vegan baked goods can taste good? Get one of these cupcakes in your mouth.

Usually I'm skeptical of bakers who don't have storefronts. But I sampled some of Jen Houston and Charley Tucker's (of This Chick Bakes) treats, which are distributed to kickass cafes throughout the city, and my belly and I were happy.

The vegan cupcake was fresh-from-a-bake-sale moist and delicious (not soggy), with just a thin layer of frosting with crunchy dot sprinkles.

The raisin coconut oatmeal cookie (not vegan) was a cinnamon-y cookie, filled with chewy raisins, coconut shavings and chunks of semi-sweet chocolate. It was sort of like an "everything but the kitchen sink" cookie. Dee-lish.

And the café latte cookie was pretty mild and savory. Except that giant coverage of white chocolate that sweetened it up.

This chick bakes. And she bakes well.

Check out 71 Irving, Joe's, Gimme Coffee & 88 Orchard

The mixing bowl: Rhonda Kave

Rhonda Kave has been churning out bonbons for over 20 years, but it was only last winter that she started selling her imaginative truffles and now her latest, Pig Candy — chocolate-covered bacon — from her downtown shop. Though buttercrunch is her trademark, coconut is her favorite.

Growing up, my favorite sweet was:
Coconut candy strips, watermelon slices or Tastykake butterscotch krimpets.

My favorite sweet now is:
Still anything coconut — cake, candies, etc.

My personal favorite from Roni-Sue:
Fresh coconut truffle, buttercrunch or whatever I'm currently working on.

What I love about the Lower East Side is:
The cultural mix & that there's always something going on, day or night.

Truffles or pralines:
Truffles

White, milk or dark:
Mostly dark

Caramel, ganache or cream:
Caramel

The perfect pairing:
A glass of sherry or port, some nice cheese and my Portly Fig truffle.

I'd love to create a flavor for:
My son Corwin's restaurant (when he's ready to open his own!).

Kitchen essentials:
Salad spinner, whisk, espresso pot, KitchenAid mixer & food processor.

Style essentials:
My collection (vintage & non) of hats, handbags & jewelry.

Pastry chefs I admire:
There are so many — all those who cook from the heart! I do love Carole Walter for her dedication to all things pie related.

I'm most inspired when:
I'm in the shower — or when I discover a new & unusual ingredient.

How much is too much?
Who knows? Keep pushing the envelope!

Favorite movie snack:
Popcorn, no butter & Jr. Mints.

Guilty pleasure:
Chile rellenos @ Shopsin's & the occasional bag of cheddar cheese/pretzel Combos.

Other favorites:
Jazz, Mexican food, science fiction, Harold & Maude, Paris, and community organizing/social justice work.