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Penny Ice Creamery

Type:Artisan
Owner:Kendra Baker and Zachary Davis
Phone:831-204-2523
Email:delicious@thepennyicecreamery.com
Website:http://www.thepennyicecreamery.com
Facebook:https://www.facebook.com/thepennyicecreamery
People:

Chef Kendra L. Baker
California native Kendra L. Baker grew up with a love for the traditions of local and seasonal Northern California cuisine. With her unique cuisine development methodology and distinctive culinary vision fully matured, Kendra is thrilled to apply her creativity and talents to new ice cream and dessert offerings.
Zachary E. Davis
A foodie since his first outing with his grandparents to Santa Cruz sushi hotspot Pink Godzilla, Zachary E. Davis brings to the table over a decade of management expertise and background in lean solutions for startups. He developed a deep understanding of the interactions of financial, social, and environmental capital while earning an MBA in Sustainable Enterprise.

Bio:

The Penny Ice Creamery combines fresh local ingredients with all organic dairy in small batches to create delicious artisinal ice cream.

About:

The Penny Ice Creamery opened August 24th as the only artisan ice cream shop in Santa Cruz, California where the finest ice cream, sorbet and treats are made daily in house from scratch.

The Penny Ice is the result of Chef Kendra L. Baker and business partner Zachary E. Davis’ combined efforts and passion for food. Together they cultivate a unique opportunity, inviting the community to take a look behind the scenes into their daily production. The open kitchen and showcased production room allow everyone to see what goes into making their delicious treats.

Chef Baker’s intriguing menu selection centers on what is abundant and available in Northern California, in the changing seasons. This philosophy is emphasized by the use of local and sustainably grown ingredients. The region’s best organically cultivated and wild fruits, vegetables, flowers and herbs are the cornerstone of the menu. Likewise, The Penny Ice Creamery takes pride in using only organic dairy, eggs, and sugar..

Sourcing:

The Penny Ice Creamery builds on the foundation of an abundant and available regional bounty. The simple, yet unique selection of house made ice cream, sorbet, frozen novelties, and retail goods emphasizes the use of premium, local, sustainably grown, and humanely farmed ingredients. They infuse a cooperative spirit in all efforts to bring about the finest, organic focused, frozen treats and accompaniments.

Penny Ice Creamery recognizes that much of the environmental impact caused by the food they produce takes place before it even reaches the kitchen. For this reason they strive to make the most responsible purchasing decisions possible with regard to ingredients.

The Penny Ice team, in collaboration with local farmers, ranchers, foragers, and artisans, is committed to facilitating a net regenerative impact on the community.

Bio

The Penny Ice Creamery combines fresh local ingredients with all organic dairy in small batches to create delicious artisinal ice cream.

Waste Smart Program

All paper products used by The Penny Ice Creamery are 100% recycled and biocompostable. Packaging and take-away containers are also biocompostable.
The Penny has worked with suppliers to transition to large volume and reusable packaging to reduce packaging waste. Farmers are great at reusing crates, boxes, and baskets so they always return these items to them. Their kitchen diverts trimmings and scraps suitable for composting and/or livestock food to local farms including Fogline and Love Apple.

About

The Penny Ice Creamery opened August 24th as the only artisan ice cream shop in Santa Cruz, California where the finest ice cream, sorbet and treats are made daily in house from scratch.

The Penny Ice is the result of Chef Kendra L. Baker and business partner Zachary E. Davis’ combined efforts and passion for food. Together they cultivate a unique opportunity, inviting the community to take a look behind the scenes into their daily production. The open kitchen and showcased production room allow everyone to see what goes into making their delicious treats.

Chef Baker’s intriguing menu selection centers on what is abundant and available in Northern California, in the changing seasons. This philosophy is emphasized by the use of local and sustainably grown ingredients. The region’s best organically cultivated and wild fruits, vegetables, flowers and herbs are the cornerstone of the menu. Likewise, The Penny Ice Creamery takes pride in using only organic dairy, eggs, and sugar..

People

Chef Kendra L. Baker
California native Kendra L. Baker grew up with a love for the traditions of local and seasonal Northern California cuisine. With her unique cuisine development methodology and distinctive culinary vision fully matured, Kendra is thrilled to apply her creativity and talents to new ice cream and dessert offerings.
Zachary E. Davis
A foodie since his first outing with his grandparents to Santa Cruz sushi hotspot Pink Godzilla, Zachary E. Davis brings to the table over a decade of management expertise and background in lean solutions for startups. He developed a deep understanding of the interactions of financial, social, and environmental capital while earning an MBA in Sustainable Enterprise.

Sourcing

The Penny Ice Creamery builds on the foundation of an abundant and available regional bounty. The simple, yet unique selection of house made ice cream, sorbet, frozen novelties, and retail goods emphasizes the use of premium, local, sustainably grown, and humanely farmed ingredients. They infuse a cooperative spirit in all efforts to bring about the finest, organic focused, frozen treats and accompaniments.

Penny Ice Creamery recognizes that much of the environmental impact caused by the food they produce takes place before it even reaches the kitchen. For this reason they strive to make the most responsible purchasing decisions possible with regard to ingredients.

The Penny Ice team, in collaboration with local farmers, ranchers, foragers, and artisans, is committed to facilitating a net regenerative impact on the community.