T+L Reports: Sweets Hereafter | Travel + Leisure
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T+L Reports: Sweets Hereafter

From June 2003

Dying to take home the dessert cart? Hotels will now deliver their signature treats to your front door (shipping is extra). Chef Robert Carter of the Planters Inn ships his classic seven-layer cake ($55; www.coconutcakes.com), drenched in coconut simple syrup, direct from Charleston. Serve it with a scoop of Choc-Olympic-Cherry ice cream—studded with chocolate-covered Rainier cherries—from the Four Seasons Hotel Seattle's secret supplier ($28; 425/771-0944). The Kahala Mandarin Oriental in Honolulu sends a one-pound box of its macadamia nut clusters ($19; 808/739-8890) smothered in white, milk, or dark chocolate. And for an haute treat, order exquisite marshmallows infused with rose, lavender, orange, and lemon from the concierge at the Hôtel Meurice in Paris ($42; 33-1/44-58-10-10).
—Shane Mitchell

The information in this story was accurate at the time it was published in June 2003 but we suggest you confirm all details and prices directly with any establishments mentioned. The quality of offerings and services tends to change over time.