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Mar 17, 2008 04:25 PM

Hamantaschen in SF?

Anyone know where in SF I can buy Hamantaschen for Purim in SF?


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  1. Noe Valley Bakery seems to have at least one flavor year round. They might have several for Purim.

    1 Reply
    1. I was looking for Babka in the Avenues a few weeks ago and although I was unsuccessful, I did see Hamantaschen at House of Bagels on Geary.

      Someone on this board also suggested I try Miller's West Coast Deli on Polk but I did not have a chance.

      12 Replies
        1. re: MSK

          yeah house of bagels, and cinderella get it right and regularly have the standards of apricot, raspberry, poppy and sometimes prune. house of bagels' remind me a little more of purim, and taste like something a mom would make. if you like vanilla in your recipe, and it to border on a shortbread cookie, then this is the pick. cinderella's is more buttery with more intense, probably jarred, fillings. Both are really great cookies.

          1. re: sugartoof

            House of Bagels Hamentaschen have always been "leaden"...unless they have changed their recipe...I wouldn't buy them there, good Hamentachen should have a cookie dough that should stand by itself (Cookie taste wise).....I've ordered them from a new bakery on Polk St. ...I've forgotten the name..I'll pick up a card when I pick them up tomorrow...I've ordered poppy seed my to follow.

            1. re: ChowFun_derek

              I can't say if they changed the recipe, and it's been at least a year and a half since I've had one, but they sure didn't taste leadened, cakey, or like the cookie part didn't stand on it's own. Not entirely sure what you mean. My shortbread comparison might have just been a poor choice of wording... or maybe there are differences in what people think of as a real hamantaschen...I don't like the cookie to be dense, and flat tasting for example... as a kid I remember the raw dough tasting pretty close to the finished baked cookie in flavor once it was rolled out.

              1. re: sugartoof

                That is DEFINITELY not how I remember them..perhaps they HAVE changed the recipe...the ones I remember were oversized, pallid and doughy...tasteless for the most part...not a cookie I would nibble on if it didn't have a sweet center to get to...shortbread would be great...these were hardly "short" not crumbly at all..

                1. re: ChowFun_derek

                  I hate to say it, but what you're describing (palid, and doughy) *could* be words to describe a classic homemade hamantaschen... well "doughy" sounds iffy, but the pale thing can be right. They shouldn't be too crunchy in my book, but there might be Jews out there who want some crunch! Maybe I just got a really good House of Bagels batch in which case...

                  Try Cinderella's if you want a more cookie like cookie. When you break a piece of in the bag, it'll leave crumbles...and I'm pretty sure they dust theirs with egg so they have a little color.

                  1. re: sugartoof

                    In my book and from my New York backround..and a year of university in Israel, I can asure you that this is an example of a BAD hamentaschen...perhaps all too common..but not at all what a Hamentaschen could or should be..but thanks for the heads up on Cinderella, at 10am today I pick up the H'taschen from the new bakery on Polk St....I'll give a report later....

                    1. re: ChowFun_derek

                      I gotta go with derek here about The House of Bagels. I've had a NY hamentaschen and HOB is no NY hamentaschen. Even Boston had better ones than HOB ... there was this place at Fresh Pond ... mmmmmoigh (makes kissing noise) ... wonderful

                      It is like the difference between buying a chocolate chip cookie at Safeway and buying one at a good bakery. The former has a bland nothing taste.

                      I wasn't that impressed with Cinderella either, but I'm not all that crazy about much of what Cinderella sells. Long ago ... when they first started ... Max's made a decent one ... but that was for a short brief moment.

                      How about a hamentaschen crawl? One from Miller's East Coast West deli as long as you are on Polk

                      Hmmm ... I should see see if I can coax Crixa into making some ... but then I'd have to learn how to pronounce hamentaschen. I just point usually and say "one of those, please".

                      The place on Polk is Lotta's which is high on my list to try. I have an appointment in SF on Friday soon and want to check out their challah.

                      Lotta's Bakery
                      1720 Polk St, San Francisco, CA 94109

                        1. re: wolfe

                          Yeah, but is it 'ha' or 'ho'. The versions I've had in the bay area have been real ho's ... yeah, God is going to strike me dead for saying that.

                          Anyway, I asked about how to pronounce it and what makes a good one on the General Board. Who knew there were two types?

                        2. re: rworange

                          Truthfully NY has a lot of generic factory made Hamantaschens these days. I think the consensus is Moshe's makes the best.

                          By the way - a lot of the descriptives being used as negatives could be used to describe some of the best in NY. I really have a feeling we all 1) have different ideals for this cookie depending on our first exposure to it, and 2) I got lucky with the batch from House of Bagels.

                          1. re: rworange

                            Tried Lotta's and it is the best I've ever had from a bakery

                            Turns out that Bakesale Betty's only makes them for Pesche.

            2. Call Cinderella Bakery on Balboa. They usually have a few flavors.

              1. Max's had apricot and poppy seed in Marin so probably do in SF too

                1. I was in the East Coast West Deli on Polk today and they had poppy seed ones.