Features

The Scoop on Tinpot

MEHRA DEN BRAVEN

FEATURES EDITOR

  The chilly winter months may be fast approaching, but let’s be serious: it’s never not a good time for ice cream – especially for the to-die-for creations from Tinpot Creamery in Palo Alto’s Town and Country. Much to all ice cream lover’s delight, Tinpot Creamery is in the middle stages of opening another store in downtown Los Altos.

   Mercury News writer Melinda Sacks calls Tinpot her “new love” and “exception” to her fat and calorie diet. The Martha Stewart American Made Contest named Tinpot as one of its 2014 Wild Card Finalists. Despite its burgeoning fame, most visitors to the shop simply admire it for its authenticity and the love put into every scoop of ice cream.

   This unique, dainty creamery began as a simple idea in the head of a 15 year old Becky Sunseri. A bachelor’s degree in Nutritional Science from Cornell later, Sunseri moved out to San Francisco, where she continued her passion for sweet treats by enrolling in pastry school at Tante Marie’s Cooking School. However, it was during her time as a Facebook pastry chef that really allowed for her to return to her childhood love for good, wholesome ice cream.

  “When I was a pastry chef I would take home baked goods and put them in ice cream on my own, which is where the
concept for many of my flavors came from […] I was not satisfied with the ice cream I would buy at grocery stores and other shops in the Bay Area,” Sunseri said in a recent interview with Scoop blog.

   When Sunseri met another individual with the same love for ice cream, Tinpot was born. Tinpot is not like other ice cream shops like Cold Stone or Baskin Robbins. Sunseri works personally with local farmers to get the best organic and fresh ingredients. Every day, ice cream, toppings, and baked goods are handcrafted at the store. Customers can even watch the preparation of waffle cones as they place their orders. Overall, the shop is a cheery place staffed with people who love their job; no doubt visitors leave happier than when they come in.

   While some flavors like Cinnamon Snickerdoodle are only seasonal flavors, each flavor has a backstory or inspiration for its creation. MOOtella is a homemade version of Nutella, while the popular Salted Butterscotch flavor originated from a lack of white sugar in the kitchen.

   The amalgamation of distinct flavors will soon be even more available to the Pinewood community. Although looking forward to expanding their franchise, the Tinpot family hopes to keep in touch with its
connection to local farmers.

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