Salt & Straw

Experimenting with Stuffing’s versatility is our Thanksgiving tradition. We ditch Bread Cubes for Molasses-y, crumbly Cornbread Cookies and bring that classic Herbiness by steeping Sweet Cream with fresh Sage. Dollops of tart Peach Jam brighten it all up for a complex, woodsy Ice Cream

The Thanksgiving table pièce de résistance. We partner with Diestel Family Ranch for the most coveted part of the bird—that crispy skin—and roast it to crackly perfection before folding in pieces to brittle. Then we stuff our House-made Caramel with aromatics and baste it with Duck Fat for extra richness. Sweet and salty with Buttery crunch

Pumpkin Pie filling without the shell. We simmer Pumpkin Purée, warm Spices, Sugar, Vanilla, and Eggs—then make it our own by folding in Goat Cheese spiked with Ginger and Cinnamon to offset the sweetness. A silky, tangy finish to the meal

We created this Ice Cream with Mark Bitterman, the owner and "selmelier" at The Meadow, the internationally renowned Portland Salt shop. He actually wrote the book on Salt, Salted, a James Beard Award winning cookbook. We use their Fleur de Sel, which is made in Guatemala from Salt pans that are famed for supplying the Mayan Empire at the height of its power. We've topped it off by ribboning in Hand-burned Caramel that we make in house!

Made with Singing Dog Vanilla from Eugene, OR. 'Double Fold' means that they use twice as many Vanilla Beans to pack an amazing Vanilla punch. But the really good sounding part is that they not only pay a fair price for Vanilla, but also give a percent of the proceeds back to farmers when the product sells in the US. It's great Ice Cream, doing something great.

This is Chocolate Ice Cream at its simplest and most indulgent. We've teamed up with Valrhona to make a base that is rich, dark, fudgy, and chocolatey. Our in-house baked, gooey Brownies have Marshmallows baked into them to create a Brownie that treads awfully close to the point of being Fudge.

It's triple Oregon Strawberry! Made with real Strawberries, Jam and Syrup from Oregon Hill Farms, Honey Balsamic from a fifth-generation beekeeper at Honeyridge Farms, and locally imported, rare Cubeb Pepper (not to make it spicy...just a trick we learned from the Italians to pepper Fruit to bring out the flavor).

Oregon-grown Lavender petals are carefully steeped in Honey to extract that perfect floral flavor. We are proud to use Bee Local Honey in this Ice Cream, their Honey is harvested from urban hives all around Portland resulting in flavor that is unique and changing throughout the year.

Rich, chunky bites of chewy salty and malty Homemade Cookie Dough. Mixed into a super Vanilla-y Ice Cream and finished with licks of Malted Fudge Swirls.

Our Friends at Sightglass Coffee in SoMa make such bold, full-bodied Coffees that we wanted to craft a flavor that really showcases the rich, chocolatey flavors of their roasts. We start with a strong Cold Brew made with Sightglass's Grostar, Utamagro Beans—an earthy, wet-hulled Coffee produced by a group of women in Sumatra—and add lightly Caramelized Cashews for a hit of texture and creamy Praline goodness that keeps the Coffee notes lingering as long as possible.

This Ice Cream is a fun recipe that was strongly inspired by the exotic ingredients available at the local farmers markets. Using Oil-cured Olives from California Coast Naturals, we've created a salty Candy Brittle. This Candy is then mixed into a delicate Ice Cream base that is made using a really funky Goat Cheese that is aged for three weeks in Vegetable ash from Cypress Grove Creamery in Arcata, CA.

Roasting Strawberries does something truly magical. While our Strawberries are already amazing in their natural state, roasting them caramelizes their sugars and makes them irresistible.We simply blend the roasted Berries with Coconut Cream and churn in out Ice Cream makers. Yum!

TCHO Chocolate is the godfather of ethical craft Chocolate, carefully sourcing Beans from fairly paid growers around the world and turning them into simply delicious Chocolate in their Berkeley factory. In this flavor, the organic Dark Chocolate is the star of the show! We make a Peppermint Coconut Ice Cream for the perfect blend of creamy mintiness, then add untempered Chocolate straight into the Ice Cream machine, where it shatters on contact into a million tiny Chocolate freckles that melt in your mouth. It's Mint Chocolate Chip perfected.

Our friends at Dandelion Chocolate roast, conch, and craft their own Chocolate creations in San Francisco's Mission District, so we dreamed up a totally over-the-top indulgent chocolatey Ice Cream to show off their goods. We start with a Dark Chocolate Ice Cream made with Coconut Cream and Hazelnut Milk, and swirl in Stracciatella ribbons of SF's-own Dandelion, and add chunks of our Homemade gluten-free and vegan Chocolate Cream Cookies. This one's far creamier than any vegan Ice Cream you've ever experienced—all the better to showcase that incredible Chocolate!

First served in March 2013, this technicolor flavor is a trip back to Saturday morning cartoons and a big bowl of Cereal with Marshmallows. We meticulously sort hundreds of boxes of Cereal by hand, steeping the Whole Grain bits overnight in Cream to capture that bottom-of-the-bowl sweet Milk taste, and saving the mountains of Rainbow Marshmallow "charms" to stir into the finished Ice Cream.