Scream Sorbet

PRODUCTS: Sorbet made with local, seasonal produce, nuts and herbs.

PEOPLE: Nate Kurz, Noah Goldner and chef Stephanie Lau, plus 1 full-time employee, 8 part-time, and growing

ABOUT: Scream was founded in January 2008 by Nate Kurz, who wanted to make sorbet out of local, organic, and seasonal produce from and for farmers' markets. Scream makes its sorbet in 1-quart batches, processing the night before the market using Pacojets, food processors designed to make extremely smooth desserts out of solid frozen mixes. The fine processing enables Scream to use whole fruit and freshly-ground nut butters in their sorbets rather than strained purees or nut milks.  All raw ingredients are hand-cut, peeled or juiced.  Scream produces sorbets in a commercial kitchen in Emeryville.

SOURCING: The vast majority of the produce that Scream uses is organic. Scream also occasionally buys from high quality, local conventional growers such as Hamada Farms and Brokaw Nursery. They often find a fruit or vegetable with incredible flavor first, and figure out how to make sorbet out of it second.  Aside from nuts or produce, the sorbets also contain vegan sugar or agave, sea salt and/or, on occasion, pectin.