Sugar sultana Yasmin Lozada-Hissom is arguably Denver's top pastry chef, and her deeply delicious desserts, created in the kitchen of Olivéa, where she shares space with husband and executive chef John Broening, make our veins rupture in rapture. Indulgent, innovative and wholly gratifying, they're culinary masterpieces of art that have been recognized — and heralded — by the James Beard Foundation. Her desserts aren't child's play; rather, they're impassioned, unrepentant creations that make us happy to be grownups — even if they do speak to our childhood fantasies. Her sweets change with the seasons, as does the rest of the menu, but no matter what's up her sleeve — a chocolate and fleur de sel caramel tart, sugar-powdered Italian doughnuts with ricotta and lemon or the honey-almond semifreddo — it'll take you on a sugar-fueled carpet ride that never stops.