Founded in 2026
Guest Vendor
I’ve always had a passion for baking and cooking. While working another self employed business as a plumbing handyman, I started attending the local sierra vista farmers market after a customer suggested I attend. It’s been an incredible amount of time and attentive work throughout this process.
I’ve received an enormous amount of support from customers and vendors alike, and look forward to thriving among the market communities I work with now, and in the future. Shaping my menu wouldn’t be possible without everyone involved.
To make the ice cream – Heavy cream and condensed milk are hand blended together to form the base of the semifreddo. No milk and custard base is needed, which creates a creamy, airy texture. Flavorings are then added, which range from local ingredients from local supermarkets, to locally sourced ingredients from vendors at the farmers market. This includes peppermint extract from Peppermint Jim’s, Baklava from Elif’s Kitchen, and chiltepin honey from Arizona Desert Honey. Each batch is immediately packaged and frozen in portion cups or homemade waffle cones and tacos at a local kitchen commisary.
Non dairy options are made using a compressor style ice cream machine that churns the mixtures for over an hour before packaging. Coconut milk is the current non dairy base, with monkfruit allulose being used for the sugar free substitute.
