The Resy Guide to Takeout Desserts in San Francisco and the Bay Area

Khao neeo dahm – Thai black sticky rice – is a food you’ll find throughout Southeast Asia. Try the dessert version at Kin Khao, which is served with longan fruit, salted coconut cream, palm sugar caramel, and a sesame peanut praline. Order here.

There’s just something extra special about Flour + Water’s budino. Maybe it’s the espresso cream, or perhaps it’s the sprinkle of crispy maldon. But the smooth, velvety, creamy chocolatey dessert is something we crave. Order here.

Rich Table has entire section of its takeout/delivery menu dedicated to the work of co-owner Sarah Rich, from the signature Douglas fir levain to full apple crisps to milk chocolate cremeux. Order here.

Golden Gate Bakery’s dan tat (Chinese egg tarts) are legendary—but the “Parisian” egg tart at Mister Jiu’s nearby are worth a try too. It’s like an egg tart meets a Parisian flan, and is available pie the slice or by the whole whole tart, which feeds 6-8. Why not opt for both stops in Chinatown? Order here.

Nothing beats a big brown bag of beignets. They’re warm and fluffy, fresh out the fryer, and filled with your choice of either Granny Smith apples sweetened with cinnamon-honey butter, molten chocolate, or simply plain for the traditionalists. Try not to get the powdered sugar everywhere. Order here.

Everything at Breadbelly is so good, but the weekend-only croissant tart is perhaps our new favorite pastry/dessert. The contents changes seasonally, but the current set features a macadamia nut, candied pineapple, and salted muscovado caramel. It’s crispy, flakey, pull aparty —there’s nothing like it. Order here.

The apple fritter at Uncle Benny’s in the middle of the Sunset is something spectacular. It’s lacquered  and lumpy, craggly and crispy. The center contains diced and spiced apples and isn’t too sweet. One small could easily feed two.

Mike Raskin of Edith’s Pies started a Thanksgiving pie pop-up in Oakland last year, and has been doing weekly pie pop-ups for pickup during 2020. He has some menu mainstays, like chocolate chess, key lime, coconut cream, and maple pecan, and also has a weekly special that tends to sell out (think Earl Grey crème brulee or pomegranate icebox). Pre-order required.

Pastry chef Mary Denham (Outerlands) has a weekly pastry pop-up where she adds her spin on classics, but her beautiful flower-adorned cakes are where it’s at. She takes inspiration from literature and poetry and creates cakes with unique flavor combinations, such as deviled food cake piloncillo-coffee buttercream with piloncillo caramel. Pre-order required.