The Best Pastry Chefs to Follow on Instagram

Instagram handle: @jenyeepastry Chef at: Lafayette Follow for: Yee has a lot to oversee at Andrew Carmellini's French bistro Lafayette. She turns out elegantly plated desserts, sorbets, and ice creams for the dining room, in addition to running a bakery café that sells cannelles, muffins, mousses, tarts, éclairs, croissants, and cookies. Yee's is an all-pastry-everything Instagram feed—there's simply no room for pictures of puppies or savory dishes here.

Instagram handle: @zoenathanloeb Chef at: Huckleberry Bakery and Café Follow for: Santa Monica's pastry sweetheart has photography skills to match her talent in the kitchen. She 'grams plenty of seasonal fruit tarts, as well as sugar-dusted doughnuts, croissants, cakes, scones, and breads.

Instagram handle: @dominiqueansel Chef at: Dominique Ansel Bakery Follow for: By now, everyone knows and loves the mastermind baker behind the Cronut and frozen s'more. But not everyone knows that this man is also the king of dining well in NYC—seriously, it seems like Ansel is Instagramming from another NYC hotspot every single night of the week. We're addicted to Ansel's feed because it features exceptional sweet and savory snaps (along with the occasional MoMa Rain Room selfie).

Instagram handle: @fooddrunk Chef at: Rye KC Follow for: Armstrong has a serious thing for ice-cream sundaes. A recent shot of a Rye KC sundae composed of pumpkin butter, nutmeg pale ale ice cream, caramel soda, and honey toffee made us want to hop a flight to Leawood, KS. The pastry chef also captures the savory dishes that come out of the kitchen, like strip steak and whole brisket.

Instagram handle: @compartes Chef at: Compartes Chocolatier Follow for: Based out of L.A., Compartes Chocolatier is helmed by new-wave chocolate mastermind Jonathan Grahm. His chocolates have been named "Top of the Nation" by Food & Wine Magazine, he has worked as a chocolate expert for Oprah, and he's built a mini empire of seven stores abroad in Tokyo. His vibrant packaging is just as alluring as his chocolate bars, which come in flavors like smoked sea salt, cornflakes white chocolate, and waffle cone. RELATED: Your Essential Guide to Eating Fancy Chocolate

Instagram handle: @hedygoldsmith Chef at: Genuine Hospitality Group Follow for: The 2012 James Beard Award finalist helms the pastry program at Michael's Genuine Food and Drink restaurants in Miami and Grand Cayman. Her pastries often incorporate savory elements like smoke and bacon, and her plating is organic and fun. Goldsmith celebrates Miami as a culinary destination, but she takes the time to post gorgeous food porn from all over America.

Instagram handle: @tiffmacisaac Chef at: Executive Pastry Chef at Neighborhood Restaurant Group Follow for: MacIsaac bills herself as "Director of Candy & Ideas" on her Instagram bio. The D.C.-based pastry chef fills her feed with cakes, cookies, pies, and sundaes—along with the occasional upside down pig's head and buffalo cheese fries.

Instagram handle: @robicellis Chef at: Robicelli's Follow for: Brooklyn-based bakers Allison and Matt Robicelli are known for turning out creative cupcakes, brownies, and whoopie pies, with a generous serving of no-nonsense sass on the side (which makes for really great photo captions). Buffalo chicken cupcakes, anyone? How about black sesame and matcha mandarin cupcakes? There are so many cupcakes in this pastry chef's feed we get a sugar high just scrolling through it.

Instagram handle: @roxanajullapat Chef at: Cooks County Follow for: This L.A. pastry chef is the woman responsible for the "spretzel," a soft pretzel with a healthy dose of spelt that's won over Angelenos' hearts. Her Instagram is littered with Banoffie pie, uni- and caviar-topped oysters, homemade pop tarts, and farmer's market produce that could make anyone not living in California weep with envy.

Instagram handle: @bittersweettreats Chef at: Bittersweet Treats Follow for: This Pasadena pastry chef has a way with cakes and cookies. Her pastries are clean and modern with a homey touch. Stand-out 'grams—apart from the shots above—include a banana cupcake with peanut brittle, and a brown butter cookie ice-cream sandwich.

Instagram handle: @pichetong Chef at: Qi Thai Grill Follow for: This James Beard award-nominee is a New Yorker who grew up in Thailand, Hong Kong, and Singapore. It's worth scrolling through the pastry guru's past photos to see both his glorious snaps of Bangkok, and the elaborate meals he's enjoyed in NYC's finest restaurants.

Instagram handle: @stephencollucci Chef at: Colicchio & Sons Follow for: "I love making things that should not be at a three-star restaurant," Stephen Collucci once told Serious Eats. That includes doughnuts decked out in butterscotch and egg-nog ice cream, fried zeppole, and Italian rainbow ice cream. Collucci obviously has fun at work, and we have fun looking at his Instagram. We also enjoy when he posts pics of his one-pound six-ounce puppy, Frangipane.

Instagram handle: @joannebchang Chef at: Myers + Chang, Flour Bakery Follow for: Chang's sticky buns are legendary—the Boston pastry chef starts with brioche dough, then sprinkles the inside with a little brown and white sugar, a touch of cinnamon, and toasted chopped pecans. You should follow her for the occasional sticky bun snap, as well as an endless stream of 'grammed baked good from pain aux raisin to butter Bretons, plus adorable shots of the Flour Bakery staff.

Neighborhood: Nolita Address and phone: 220 Bowery (917-639-3880) Website: rebellenyc.com Another new French restaurant is the last thing we thought New York needed this year, let alone one on the Bowery. Yet Rebelle is the surprise hit of the summer. With an $18 house cocktail you will see Instagrammed ad infinitum, and a deep wine selection that trades pretension for new-school geekery, it's a fine place for lushes. But mostly, it's the food that makes the place sing—very fundamental French recipes with smartly nuanced tweaks. Think Duck a l'orange, with endive and smoked almonds; chicken poached in tarragon butter with rendered potatoes and a small burst of citrusy sorrel to the side; and lamb tartare with fried shallots, green chickpeas, and capers. And, of course, there's that can't-miss Limousin dessert, a cherry claufitis for two, served in a cast iron mini-dutch with—hold your breath, Julia Child occultists—pitted (gasp!) cherries and lime zest-blasted whipped cream. Now do you get the name? Against the odds, Rebelle might be the most inventive new entry in New York this year.—Foster Kamer Order this: Fluke, lamb tartare, chicken, pork, duck, cherry clafoutis, St.-Honoré

Neighborhood: Chelsea Address and phone: 835 Avenue of the Americas (212-290-7600) Website: lupulonyc.com

Never mind how beautiful the handmade tiled tables are—the best perch at George Mendes’ airy ode to Portugal is the horseshoe-shaped blackened-steel bar, where rustic feasts begin with sparkling Vinho Verde and a mesmerizing glimpse into the open kitchen. In 2009, when Mendes opened his first restaurant, Aldea, he successfully put little-known Portuguese cuisine in the New York spotlight and convinced guests it was a worthy fine-dining splurge. With Lupulo, Mendes takes a more casual, homespun approach to Iberian cooking with crispy turnovers oozing shrimp jus, charred cucumbers with satiny razor clams, and sunny-side-up eggs cloaking messes of chorizo and green peas. Seafood is the star of Portuguese kitchens, and that’s no exception at here: Cast-iron casseroles of salt cod layered with potatoes and topped with black olives are reason enough to discredit that whole sophomore slump theory.—Alia Akkam

Order this: Charred cucumber and razor clam salad, crispy shrimp turnovers, green peas with chorizo and egg, bacalhau (grilled cod)