SFReview

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.

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