'@sweetssf' on Serious Eats

Smitten Ice Cream Founder Robyn Sue Fisher's Guide to San Francisco Sweets

At Smitten Ice Cream, you get your ice cream fresh. Like, "Oh, you want some of this 60.5% Tcho Chocolate ice cream? Let me just whip up a batch in the next 60 seconds" fresh. That's thanks to owner Robyn Sue Fisher's handy little invention: a mixer that uses liquid nitrogen to quickly and consistently churn smooth ice cream. o where does the woman who built her own ice cream machine go satisfy her cravings for dessert? We found out. More

Jessica Entzel's Guide to Napa Valley Sweets

Jessica Entzel, pastry chef at Morimoto Napa (and nominee for Food & Wine magazine's "The People's Best New Pastry Chef"), fills us in on her favorite sweets and desserts in the Napa Valley, with a list of treats that run the gamut from a bucket of freshly baked doughnuts to a classic root beer float. More

First Look: Cremeux Ex Machina Brings 'California-Style Gelato' to the Ferry Plaza Farmers Market in San Francisco

How does one make "California-style" gelato? First, you probably want some experience in making traditional Italian gelato. Once you've learned the ropes, you might want to find yourself a farm. A dairy farm, preferably, like the 470-acre organic farm that John Taverna owns in Petaluma. Then you set up production right on the farmland and you start making some gelato with the best local ingredients you can find. More

More Posts