San Francisco's Hometown Creamery

About the Business

Specialties

SFHC was the first creamery in San Francisco to make small batch ice cream completely from scratch on-site. We are the closest "from farm to cone" as it gets. We take no short-cuts. As Licensed pasteurizers, we are unshackled from working with a pre-made ice cream base and have absolute control over richness, texture, consistency and flavor. We pride ourselves on being involved along every step of the way as we take individual and principally local, raw ingredients and turn them into delicious and unique ice creams. We hand crack and separate 2,000+ eggs per week to use in our ice cream and we utilize every part: yolks for the ice cream; whites for our homemade waffle cones. We make all of our own mix-ins, from our marshmallows and fudge sauces, to speculoos and baklava; because lets face it- when it's fresh, simple, and homemade, it just tastes better!

History

Established in 2014.

This is the story of two brothers... Adar, who while finishing law school at the University of San Francisco, decided he would rather join the small business sector and interact with the community in which he lives and loves, instead of serving the legal interests of corporations - AND - Saadi, a cultural documentarian who after years of traveling around the world and developing culinary skills along the way, wanted to return to California to embark on a new venture and share his artistic & culinary experience with the folks back home. Both wanted to establish a family business that provided its customers an amazing product, family-style customer service and a unique feel-good environment.