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Maine Sweet Rise: 2025 NYT 'Best of' List Highlights Three State Desserts

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  //food-wine.news-articles.net/content/2025/12/09 .. est-of-list-highlights-three-state-desserts.html
  Published in Food and Wine on Tuesday, December 9th 2025 at 18:08 GMT by Bangor Daily News

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Maine’s Sweet Rise: How the State’s Desserts Made the New York Times’ 2025 “Best of” List

In a year‑long exploration of America’s most beloved sweets, the New York Times (NYT) unveiled a 2025 “Best of” list that, to the delight of locals and culinary enthusiasts alike, included three standout desserts from the pine‑fringed coast of Maine. The Bangor Daily News’ feature on December 9, 2025, dives into why these treats earned a spot among the country’s finest, the stories behind their creation, and what this accolade means for Maine’s burgeoning food‑tourism scene.

A Sweet Snapshot of Maine’s Culinary Identity

The article opens with a quick primer on Maine’s culinary reputation. While the state is famed for its lobsters, cod, and cheddar cheeses, its dessert scene has quietly grown into a “hidden gem” that captures the essence of the region: crisp air, deep‑blueberries, and maple‑sweetness. According to a local food historian quoted in the piece, “Maine’s desserts are the edible embodiment of our climate and heritage—simple, honest, and always a little adventurous.”

A hyperlink in the article takes readers to a visual tour of the blueberry farms that supply the berries for many of the featured recipes. The site, a virtual “blueberry trail,” showcases farm‑to‑table farmers and provides background on the state’s top blueberry variety, the “Maine Blueberry” – a cultivar known for its high sugar content and resistance to rot.

The New York Times List: A Glimpse at the Sweet Elite

The NYT’s “Best of” list, compiled from the publication’s own data analytics and reader surveys, ranks the 10 most celebrated desserts across the United States for 2025. The list is a mix of nostalgic classics and daring modern creations. Maine’s entries occupy the 4th, 7th, and 9th spots:

1. Maine Blueberry Pie (4th place) – An adaptation of the classic American blueberry pie, this version features a lattice crust and a “crushed‑butter‑sugar” topping that caramelizes into a golden sheen. The recipe, shared by the renowned Maine‑based bakery “Blueberry Bliss,” emphasizes locally sourced blueberries harvested at the peak of the season. A link in the article directs readers to Blueberry Bliss’ online ordering portal, where the pie is available for nationwide delivery.

2. Maple‑Infused Bread Pudding (7th place) – A warm, custard‑laden loaf made with a generous drizzle of pure Maine maple syrup. The dessert, credited to the rustic kitchen of chef Sara Larkin in Portland, marries the country’s famous maple flavor with the comforting nostalgia of bread pudding. The article provides a downloadable PDF of the recipe, sourced from Larkin’s personal blog, which includes a note about the ethical sourcing of the maple syrup.

3. Key Lime Pie (9th place) – Although commonly associated with Florida, Maine’s own “Key Lime Pie” boasts a tartness balanced by a buttery graham‑cracker crust. The recipe, submitted by a local chef from Augusta, incorporates a locally grown “Maine Key Lime” variety—a citrus hybrid that thrives in the state’s temperate climate. A link in the article leads to the chef’s Instagram page where the pie has gone viral, garnering thousands of “yum” likes in a single post.

The article also includes a side bar that lists the other seven desserts, which range from classic Boston cream pies to a modern avocado chocolate mousse. The NYT notes that their data shows a growing trend toward “locally flavored” desserts, suggesting that regional ingredients like Maine’s blueberries and maple syrup are resonating with national audiences.

Behind the Sweet Success: Local Voices and National Recognition

To add depth, the feature quotes two key stakeholders:

• Chef Larkin says the recognition “validates a lot of hard work we’ve put into showcasing the flavor profile of Maine.” She points out that the map’s heavy emphasis on sustainability aligns with her farm‑to‑table ethos.

• Maine’s Department of Economic Development spokesperson, Dr. Emily Porter, highlights the tourism impact: “Dessert tourism is a growing niche. When a state’s sweets land on a national platform, it’s a signal that visitors will come not just for lobster but for the experience of Maine’s unique flavors.” She cites recent data indicating a 12 % uptick in culinary‑tourism bookings over the past year.

The article also includes a link to a 2025 state‑wide “Sweet Maine” festival that will coincide with the NYT’s announcement, promising special pop‑up stalls, live baking demonstrations, and a “Dessert Passport” to incentivize statewide exploration.

The Takeaway: A Sweet Moment for Maine’s Food Scene

In sum, the Bangor Daily News feature not only relays the exciting news that Maine desserts have earned national acclaim but also contextualizes this achievement within the state’s broader culinary narrative. By weaving together the stories of local farmers, chefs, and the statewide economic impact, the article underscores how a simple slice of pie can elevate an entire region’s cultural and economic profile. Readers are left with a clear sense that Maine’s desserts aren’t just desserts—they’re a delicious testament to the state’s commitment to quality, sustainability, and community.