Ice cream is my passion. And as a pastry chef committed to sustainability, I have definite ideas about how it should be made. That’s why I carefully handcraft my ice creams in small batches using natural, rBST-free dairy from local pasture-raised Jersey cows. It’s why I use the freshest eggs and most exceptional seasonal produce available from Midwest producers I know and trust. It’s why I actively support farmers who employ low-impact agricultural practices. And it’s why I never use preservatives or culinary shortcuts. 

Nancy Silver

Pastry Chef & Owner