A sweets-only outpost for popular local restaurant, Green Chile Kitchen, offering a rotating selection of as many as six (mostly sweet) pies that flaunt Southwestern flair.
The brainchild of - you guessed it - 3 babes that bake pies to perfection, they sell their irresistible baked goods everywhere from farmers markets to shipping container and even through their very own "pie subscription."
Market-driven San Francisco restaurant and bakery offering New American cuisine and fresh, delicious baked goods.
Hit up this popular pop up brunch restaurant their Pumpkin Pancakes, Sticky Buns, Spiced Brioche Donuts, Bacon Marmalade.
A child's fantasy, this shop has barrels of candy and a unique fudge counter serving up countless kooky combinations.
At Craftsman & Wolves, Chef William Werner’s attention to detail creates edible works of art like the flaky, croissant-inspired Chocolate Stack, the Caramel Cube Cake that is actually spray-painted with pure chocolate and the creamy, frothy Sipping Caramel.
At Ice Cream Bar, owner Juliet Pries has crossed an old-timey soda fountain (complete with soda jerk) and flavor-forward creations, like the peppery Tiny Bubbles Float, the fruity Tropical Split and the caramelly (and aptly-named) Too Good To Be True Milkshake.
This tiny patisserie is hard to miss with its morning window cart filled with freshly baked goods, the epitome of eye (and nose) candy for any and all that pass by.
Locally loved, this is a can't miss ice cream hot spot in San Francisco.
This Bay Area bakery makes their sweets in small batches so each one comes out just right, but it's their dedication to top notch local ingredients and ooey gooey chocolatey goodness that keep patrons coming back.
Chic modern cake and pastry shop with a rock and roll edge that's known for crafting eye-catching cakes with creative flavors and artistic flair.
Made by the scoop, this shipping-container-converted-ice-cream-shop takes the meaning of small batch to a whole new level.
When seeking true Cajun-country soul food look no further than Brenda’s. This gorgeous hotspot makes southerners and locals alike assemble for brunch, lunch, and dinner. Brenda and wife Libby own and operate the large space that turns out southern classics like the Fried oyster po'boy and fresh, spicy hush puppies.
We visit bean-to-bar chocolate makers Dandelion Chocolate, where customers can see their chocolate created from start to finish, then sample it in favorites like the Peanut Butter And Jelly Ganache Sandwich.