A scenic ferry ride from Seattle, to Bainbridge Island, we make ice cream in small batches using fresh milk, real eggs and cane sugar. On a visit to our creamery you might find us slowly toasting pistachio nuts or melting Belgian chocolate. We might be peeling ripe pears, chopping mint leaves or cutting fresh cantaloupes. Our goal? To make ice cream the old-fashioned way, the way your great-grandmother did, combining the best ingredients she could find with the deep-seated desire to nourish and care for her family. We don’t take shortcuts or use powdered mixes. We develop our own recipes, carefully testing them over and over, to make certain that one ingredient doesn’t overwhelm another, to ensure a texture that is smooth and creamy, and to create the most intensely flavored ice creams and sorbets you’ve ever tasted — Ana Orselli and Jerry Perez
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