Jenny Ko and Alex Saneski
Cremeux Ex Machina (pronounced “cree-moo ex mah-kee-na”) offers California-style sorbetti and gelati using seasonal produce from local farms and organic Jersey milk fresh from the dairy. Jennifer and Alex met while studying at the French Culinary Institute in New York City. After traveling to Italy to see the origins of gelato, they decided they wanted to recreate that artisanal approach in America. They partnered with fourth-generation farmer John Taverna, owner of Chileno Valley Jersey Dairy in Petaluma, to source all of the Jersey milk for their gelato, which is made right there on the ranch. All of Cremeux’s gelati and sorbetti are made from scratch using fresh ingredients, many from local farms. Their seasonal flavors celebrate California’s bounty with flavors like Charentais melon, cherry-pistachio, dried Mission fig, and white raspberry.
All the milk is from Chileno Valley Jersey Dairy. Seasonal fruits and herbs are from local farms such as Tory Farms and Triple Delight Blueberries. Chocolate is sourced from Felchin (fair trade), seasonal coffee beans from Intelligentsia (direct trade), and caramel from Recchiuti.
Gelato has less fat (under 10%) and air than ice cream because the frozen liquid is scraped off the sides of the gelato machine rather than churned.
The Marshalls place their hives in locations that range from San Francisco backyards to restaurant gardens–including Domaine Chandon in Napa and the Fairmont Hotel on California Street!
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »