Don’t fight your desert cravings: embrace them with the decadent and unique offerings. After walking 10,000 miles this week (at least that’s what it felt like), you deserve every last bite.

Bi-Rite Creamery: The standard for frozen deliciousness in San Francisco. Located across from the legendary Bi-Rite market, their ice cream and baked goods are constantly pushing the limits of the dessert world. Make it a goal to stop by and try their acclaimed Balsamic Strawberry, or their ever changing soft serve options.

  • The Ferry Building: You don’t just go looking for desserts in the city without stopping by the Ferry Building. This architecturally beautiful location is home to three staples on the SF sugar scene, and all three are guaranteed to more than satisfy that sweet tooth.
  • Humphry Slocombe: Probably some of the best and most odd ice cream you will experience. With unique flavors like Salt and Pepper, Strawberry Candied Jalapeno, Foie Gras, and Olive Oil, you will simply be more impressed each time you step inside. Their experimentation is their story, and it has not failed them. For the ultimate scoop (and my favorite), try the Harvey Milk and Honey.
  • Miette: Right next door to Humphry Slocombe is another type of dessert experience. Miette specializes in mouth-watering baked goods, with epic cakes and cupcakes that leave you craving that last bite. Starting at a Berkeley farmer’s market, it has grown into a household name for pastry shops. You no doubt will be leaving the Ferry Building with a full yet satisfied belly.
  • Three Twins: The last name hailing from dessert heaven on the Embarcadero is that of ice cream powerhouse Three Twins. Organic ice cream is their game, and they play it well. One percent of their sales goes to land conservation initiatives—where else can you eat ice cream and save the world at the same time?

 

  • Tartine: Chad Robertson and Elizabeth Pruitt have become household names in the culinary world, and Tartine is the living proof. Not only have they mastered the pastry but their bread leaves others wanting more of what is made with local ingredients and a stone hearth. Head over in the AM to try their morning bun and you won’t regret it.
  • Dandelion Chocolate: Sometimes, it’s just all about the chocolate. At Dandelion they adopted a bean-to-bar method, taking out the industrial aspect of the chocolate process. The result is decadent chocolate in every shape and form. Therefore, it’s hard to walk in and not want everything on the menu.

What was your indulgence of choice? Tweet us a picture using the hashtag #DF14S

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