{"id":60,"date":"2010-08-25T12:23:02","date_gmt":"2010-08-25T16:23:02","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=60"},"modified":"2011-06-12T19:12:06","modified_gmt":"2011-06-12T23:12:06","slug":"new-santa-cruz-ice-cream-shop-the-penny-ice-creamery-from-former-manresa-pastry-chef-uc-santa-cruz-alum","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=60","title":{"rendered":"New Santa Cruz ice cream shop The Penny Ice Creamery from former Manresa pastry chef & UC Santa Cruz alum"},"content":{"rendered":"
\"\"<\/a>

Delectable, organic ice cream sundae at The Penny Ice Creamery in Santa Cruz<\/p><\/div>\n

Former Manresa pastry chef Kendra Baker has opened a new downtown Santa Cruz ice cream shop at 913 Cedar Street, The Penny Ice Creamery. The doors opened yesterday, Tuesday, August 24, 2010, at noon. Warning: continued reading might result in stomach growling…<\/p>\n

Baker, a UC Santa Cruz alum and California native, and co-owner Zachary Davis say that The Penny Ice Creamery<\/a> is the only artisanal ice cream shop in Santa Cruz making ice cream and sorbet completely from scratch in-house. \u201cBeing licensed by the California Food and Agriculture Department to pasteurize gives us a tremendous amount of freedom to craft our ice cream from scratch,\u201d says owner\/chef Baker.\u00a0 And with an open kitchen and production room, you can see it all for yourself!<\/p>\n

There will be nine rotating flavors each day featuring local, seasonal, and organic ingredients including wild fruits, flowers and herbs \u2013 plus organic dairy, eggs, and sugar. Davis and Baker both became parents in the last six months. \u201cWhen we choose to use all organic cream, cane sugar, and eggs in our ice cream, we\u2019re thinking about what\u2019s best for our children,\u201d Davis says. Then laughing he adds, \u201cWe\u2019re also thinking about what\u2019s best for our taste buds!\u201d<\/p>\n

The current flavor list:<\/strong><\/p>\n

1. Tahitian vanilla<\/p>\n

2. Dark chocolate sorbet<\/p>\n

3. Fresh mint and cocoa nib<\/p>\n

4. Coffee toffee<\/p>\n

5. Blackberry corn, made with corn grown at Baker\u2019s three-acre farm<\/p>\n

6. Caramel<\/p>\n

7. Bourbon bacon chocolate<\/p>\n

8. Brown butter-spiced pecan with chili spice<\/p>\n

9. Raspberry rose sorbet<\/p>\n

I can\u2019t wait to try all of these amazing-sounding flavors, especially in treats made with local ingredients. I didn’t make it there yesterday, but I know two people who did, and they enjoyed a refreshing mint-cucumber soda float with melon sorbet and a decadent sundae with caramel ice cream, strawberries, almonds, and puff profiteroles. Other notes of interest: The coffee toffee ice cream includes Santa Cruz\u2019s own Verve Coffee<\/a> (site of a recent Slow Food Santa Cruz event – read details<\/a><\/a>). Verve will also be used in \u201caffogatos\u201d and other coffee-related items, and Verve coffee drinks will be available for purchase in the future at Penny. Affogato, which means \u201cdrowned\u201d in Italian, is a dessert that often consists of vanilla gelato or ice cream topped with espresso.<\/p>\n

Other local purveyors that Penny Creamery is using include Rebecca King at Garden Variety Cheese, Dirty Girl Farms, Tomatero Farms, Frog Hollow, Arthur’s Figs, and Route One Farms. Current and future rotating menu items include popsicles, bon bons, ice cream sandwiches, and toasted cinnamon meringues. All Penny Creamery paper products are 100% recycled and biocompostable, and the business is a member of Think Local First and Slow Food.<\/p>\n

Baker\u2019s first professional cooking gig was at Santa Cruz\u2019s Gabriella Caf\u00e9, and she says \u201cI\u2019m excited to be back in Santa Cruz focusing on something I\u2019m really passionate about.\u201d Baker has top credentials including a degree from Johnson and Wales College of Culinary Arts in Rhode Island. As the opening pastry chef, she helped launch renowned San Francisco restaurant Bar Tartine<\/a>, where she received acclaim from critics like esteemed San Francisco Chronicle writer Michael Bauer. She then worked with fellow Santa Cruzan David Kinch as executive pastry chef at Kinch\u2019s two-Michelin-starred Manresa in Los Gatos. Read my interview<\/a> with David Kinch.\u00a0 Baker has also worked with other world-famous chefs like Rene Redzepi of Copenhagen\u2019s Noma (a distinction shared by another Manresa alum now at the helm of his own kitchen in Santa Cruz, Cellar Door chef Charlie Parker<\/a>). Unfamiliar with Redzepi? He\u2019s a giant in the international food world; he\u2019s visiting San Francisco\u2019s Omnivore Books<\/a> in October and the coinciding event \u2013 moved from the bookstore to a larger location due to demand \u2013 is already sold out. Noma was named the world\u2019s best restaurant<\/a> earlier this year.<\/p>\n

Curious about the ice cream shop\u2019s name? The owners were inspired by a story that in 1847 in London, Carlo Gatti was the first person to sell \u201cpenny ice\u201d on the streets, making ice cream available to the everyday person whereas it was previously a luxury. Gatti did not use any preservatives or artificial flavors, a tradition that Penny Ice Creamery continues \u2013 along with presenting \u201cluxurious\u201d desserts to everyone. I\u2019ll see you at Penny! If you\u2019re on Twitter, please follow me @santacruzfoodie<\/a>.<\/p>\n

The Details:<\/strong><\/p>\n

The Penny Ice Creamery<\/p>\n

913 Cedar Street, Santa Cruz 95060<\/p>\n

(831) 204-2523<\/p>\n

Hours<\/strong>: Tues-Wed and Sun 12-9pm, Thu-Sat 12-11pm<\/p>\n

http:\/\/www.thepennyicecreamery.com<\/p>\n

Credit cards accepted: American Express, Discover, MasterCard, Visa<\/p>\n","protected":false},"excerpt":{"rendered":"

Former Manresa pastry chef Kendra Baker has opened a new downtown Santa Cruz ice cream shop at 913 Cedar Street, The Penny Ice Creamery. The doors opened yesterday, Tuesday, August 24, 2010, at noon. Warning: continued reading might result in … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[16,14,7,32],"class_list":["post-60","post","type-post","status-publish","format-standard","hentry","category-restaurants","tag-dessert","tag-ice-cream","tag-santa-cruz","tag-the-penny-ice-creamery"],"_links":{"self":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=60"}],"version-history":[{"count":3,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/60\/revisions"}],"predecessor-version":[{"id":344,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/60\/revisions\/344"}],"wp:attachment":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}