Co-owners Jake Godby and Sean Vahey, along with 14 full- and part-time employees

Since opening the doors of their Mission shop in December 2008, Godby and Vahey have been serving up seasonally inspired, eccentric ice cream creations, both sweet and savory. The two met at the restaurant Tartare, where Godby was a pastry chef and Vahey was waiting tables, and they discovered that they shared similar interests, tastes, and senses of humor. They now serve ice creams and popsicles from an ever-expanding repertoire of more than 100 flavors, with signature hits like Secret Breakfast (bourbon and corn flakes), Blue Bottle Vietnamese Coffee, and Chocolate Smoked Sea Salt on frequent rotation. They also serve brittles and caramels with exotic flavors like peanut butter-bacon and Szechuan pepper.

Humphry Slocombe uses organic ice cream base from Straus Family Creamery in the North Bay. For produce, they source local and organic ingredients whenever possible.