Hahdough
Bakery · North Panhandle
1221 Fell St, San Francisco, CA 94117
Highlights
German bakery featuring pretzels, cakes, and Berliners
German bakery featuring pretzels, cakes, and Berliners
"What makes the city’s only German pastry shop special is the attention to detail chef and owner Ha Do puts into her beautiful cakes, pies, and other sweets. Case in point: the Berliner. These seasonal jam and custard-filled donuts are fluffy and light thanks to the sunflower seed oil they’re fried in, and topped with a super fine powdered sugar that gets all over the place (in a delightfully messy way) with every bite. Hahdough has two locations you can order a box of a dozen from—the original takeout window in Hayes Valley, and a larger spot in NoPa. Or just pop into either spot to pick up a few to go." - julia chen 1, lani conway, ricky rodriguez, patrick wong
"Look we’re not going to tell you not to buy cake from Hahdough (that, too, is between you and your stomach to decide on, during race day) but the much more reasonable — not to mention infinitely more portable — Berliner is available. This German take on the jelly doughnut should help fuel you for a little bit longer, so pick up one, or a few, along the way." - Paolo Bicchieri
"The city’s only German bakery is churning out excellent treats that are as beautiful as they are delicious. There are a ton of options: traditional honey-topped bee sting cake, the layered prinzregententorte, an ultra-light Black Forest, and so on. The pastries and pretzels at Hahdough are top-tier as well, so consider popping into the small space for a light and fluffy seasonal jam or custard-filled Berliner. There’s a Hayes Valley takeout window, but the NoPa bakery has a bigger selection, and a few tables in back to enjoy immediately." - julia chen 1, lani conway, ricky rodriguez, patrick wong
"This dedicated German bakery in San Francisco puts out a handsome array of traditional cakes. Chef and owner Ha Do is originally from Vietnam, and grew up in Germany, and missed the konditorei tradition of a coffee and not-too-sweet slice of cake in the afternoon. She stacks up Black Forest cake with chocolate and cherries, Herrentorte “gentleman’s cake” with marzipan and brandy, and Bienenstich “bee sting cake” with a thick layer of cream and a crunch of honeyed almonds." - Becky Duffett
"What makes the city’s only German pastry shop a must-try is the attention to detail chef and owner Ha Do puts into her beautiful cakes, pies, and other sweets. Case in point: the Berliner. These seasonal jam and custard-filled donuts are fluffy and light thanks to the sunflower seed oil they’re fried in, and topped with a super fine powdered sugar that gets all over the place (in a wonderfully messy way) with every bite. Hahdough has two locations you can order a box of a dozen from - the original takeout window in Hayes Valley, and a larger spot in NoPa." - julia chen 1, lani conway
