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Jul 15, 2013 10:15 PM
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Cremeux Ex Machina - California style gelato at SF Ferry Bldg Farmers Market on Sat - it's Yummy!

I was at the SF Ferry Bldg Farmers Market a few Sat ago & noticed Cremeux Ex Machina California style gelato table near Craftsmen & Wolves booth.

You can sample all the flavors if you want, they are all really tasty.

Have others hounds tried it yet?

$4 cup (1-2 flavors)
$9 pint

Cremeux ex Machina
Petaluma, CA
Ph; 707-765-1711
website: www.calgelato.com

 
 
 
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  1. Haven't tried it yet. Skimmed through the website, one of the partners says he learned a lot working at Il Laboratorio del Gelato in Manhattan.

    1. I've tasted a few flavors at the market. Initial impression on flavor is positive, but hard to get a sense of texture from a small sample. One of these weeks I need to buy a pint.

      1. I've eaten the blueberry and the basil gelato and had tastes of a few of the other flavors (they change regularly). The texture was creamy without tasting fatty, and the flavors were fresh and true to their names. I definitely recommend trying it.

        FYI, they're also at the Temescal Farmers Market in Oakland on Sundays.

        1. I also checked out their website. The machine they're using is Italian (naturally) with some unique features. It also runs a cool $27K and there is only one other on the west coast.

          1. Apparently it has shut down operations in the Bay Area as of October to relocate to Southern California. Someone mentioned this to me last week, along with the opinion that the explanation sounded like spoiled brats ranting. I can't quite agree with that assessment, but here it is.
            https://www.facebook.com/permalink.ph...

            2 Replies
            1. re: Melanie Wong

              Well, there are some valid complaints, but it does sound to me a bit like a spoiled brat rant --the red carpet has not been rolled out to the sure-to-be "gods" of frozen desserts.

              The market being "too saturated" is not an indication of the market being "inflexible": if anything it suggests a robust market. Sure, it is harder to be successful when you have to deal with a lot of competition, but their rant makes it sound like it represents some kind of flaw.

              To their surprise, the bay area is "as focused on appearances as SoCal," (I do not disagree --at least SoCal is more honest about its superficiality). So where are they moving? SoCal!

              In short, sifting through the over-the-top often-vacuous melodramatic language, their rant is largely a bundle of contradictions: IMHO what they seem to want is an exact reflection of the very things they complain about as characterizing the bay area flaws --they're just annoyed that others beat them to it. In other words, they label what other people are doing as "trendy" so it's bad, while seeming to want to do the same sorts of things themselves, which would be good. Indeed, god-like.

              1. re: MagicMarkR

                I think the part that kinda bothers me is "Not only that but the area’s obsessiveness with “local, sustainable, and organic whenever possible” really restricts creativity within the frozen desserts realm"

                Sure. It's a valid point. We do limit our selves. On the other hand, this is how we choose to live. Sure, I'm likely missing out on some insanely delicious chip...but if it comes from Monsanto, I will never know the joys of that chip. I choose to live this way. And I am so very thankful that the Bay Area makes that a really easy choice.