Best of Boston

Back in 1971, Dave Rowinsky’s pièce de résistance was called Mustard Kup cheesecake, after the Cambridge deli where he worked and baked. The name was unappetizing, but the cheesecake was sublime; Rowinsky’s fans once picketed a deli that employed him but wouldn’t let him bake cake. Now he has his own shop, selling the all-natural cheesecakes in twenty flavors and as many sizes (one to 150 pounds). Other establishments he supplies include Papillon, Bette’s Rolls Royce, and the Harvard Business School.