The San Franciscan sour dough starter was developed many years ago while living in Seattle. It is 100% organic whole wheat rye flour and is a live culture. It rode shotgun with me as I drove to make Baton Rouge my new home in 2007.
The Sauce has no sugar or preservatives. It is made fresh with onions, basil oregano, garlic and red wine. It is baked to give it a dark flavor that compliments the bright tomatoes.
Quality mozzarella is essential to any great pizza and we use a great cheese with just four ingredients; milk, salt, cheese culture and rennet.
All our ice cream flavors start out with our basic vanilla custard that we make in small batches daily. The only ingredients are milk, cream, eggs, raw cane sugar, and vanilla bean. From this beautiful base we are able to have some fun and come up with interesting flavors that change periodically utilizing fresh seasonal ingredients whenever we can.