Scream

 

About Scream Sorbet

We believe that the quality of our sorbet is unparalleled. Because we start with whole fresh fruit, our sorbet is denser, creamier, and more flavorful than anything else you can buy. We've taken a technique used only in the finest, most imaginative restaurants and used it to bring an outstanding product to customers like you.

We take pride in our ingredients. Each week, we buy the best fruit available at the farmers' market, emphasizing local, organic, and seasonal produce. We use only the purest ingredients: no corn syrup, no artificial colors or flavors, no pre-made concentrates, no preservatives, and no odd, gummy stabilizers. We want our sorbet to taste exactly like the fantastic fruit that goes into it.

Be sure to check out our current flavors, farmers' market locations, and news section. If you have any questions or wish to inquire about sorbet for wholesale or special events, email us at contact@screamsorbet.com, or call us toll-free at 888-WE-ALL-SCREAM (888-932-5572). We'd love to hear from you!

Current Flavors - find any six of these at your nearest market!

(mouse over each flavor for ingredients)

Beet Lemon
Black Sesame-Almond
Blueberry
Cashew Caramel
Cherry
Chocolate (Blanxart Organic)
Coconut Banana
Coconut Lemongrass
Coconut Thai Basil
Fennel Citrus
Ruby Red Grapefruit
Guava
Hazelnut
Hazelnut Chocolate
Honey Almond
Lemon Lavender
Lemon Rosemary
Lemon Sage
Lemon Shiso
Lime Jasmine
Lime Mint
Mandarin-Lime
Mango
Maple Walnut
Murcott Tangerine
Orange-Cranberry
Peach
Pistachio
Pluot
Pomegranate-Blueberry
Raspberry
Rhubarb
Rhubarb-Ginger
Saffron Almond
Strawberry
Strawberry-Guava
Strawberry Lemon
Strawberry Rhubarb
Vanilla Almond
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June 30, 2009

Some exciting news. We are adding the Thursday Ferry Plaza Farmers' Market this week, at the Ferry Building from 10 am to 2 pm. We will also be running markets through July 4th weekend with two exceptions- the Orinda market is closed for the week, and the Danville Saturday market has been moved to Friday. Happy 4th of July weekend!

June 25, 2009

Scream just had its first newspaper article published yesterday, in the Santa Cruz Weekly! See below! We are now at 22 markets, with the addition of the Saturday Sunnyvale market. We also may be bringing out a kettle corn flavor soon, so keep watch!

June 10, 2009

We are up to 21 markets this week! We just added the new Diablo Valley Saturday market in Walnut Creek, the Friday Mill Valley and Sausalito markets, and the Thursday Ross market.

It's always exciting when stonefruit comes back into season. We're getting amazing pluots from Lone Oak Ranch this month, and amazing peaches.

Lastly, we wanted to thank Sarah from PCFMA for giving us the idea for our newest flavor, Fennel Citrus. We're using fresh, raw fennel juice, organic Valencia oranges, and a little bit of lime and lemon juice for a couple more layers of citrus notes.

May 20, 2009

You may have noticed that it's cherry season! We noticed too! This year, we're bringing you a bevy of cherry flavors: Cherry-Rhubarb, Cherry-Lime, and straight Cherry. We're also excited about adding Ruby Red Grapefruit back to the menu. This one's a definite favorite here at the kitchen- Stephanie has dreams of ruby red sorbet scoops at night.

We are up to 17 markets this coming week, and working hard to save up for our store. Be sure to check out our market list. We are now as far north as San Rafael, and as far south as Monterey.

April 29, 2009

Just a quick update - our start date for the Moraga market has been moved to Sunday, May 10th. We'll be at Orinda this Saturday, the 2nd, instead. We are also adding the San Leandro Wednesday evening market (May 6th), as well as the Los Altos Thursday evening market (May 7th) next week.

All of these additions means that we are looking for more market employees immediately! Please email if you'd like to work for us!

April 27, 2009

We added a few new flavors this past weekend: Strawberry-Rhubarb (a springtime favorite here at Scream - the texture is fabulous!), savory Lemon-Sage, and decadent Saffron Almond. The Lone Oak almonds we're using don't come blanched, so Nate and Stephanie crouched over the sink for about 5 hrs blanching and hand-peeling individual almond skins last week in order to bring this to you. Leaving the skins on certainly would have been easier, but we really enjoyed the delicate taste and color of skinless almonds for this flavor!

We also are adding the Moraga Farmers' Market on Sunday this weekend, so come out and see us there from 9am to 1pm!

April 10, 2009

Some customers may remember that a long, long time ago (about a year ago, in fact), we promised to bring you a Hazelnut-Chocolate flavor. We ran into some textural issues, got very busy with new markets, and ended up putting that recipe on the back burner for awhile. We recently found some awesome organic hazelnuts from Inzana Ranch, so after some renewed interest and a bit of tinkering, our Hazelnut-Chocolate sorbet is finally here!

Also, magenta colored Beet-Lemon is back! This is one of my all-time favorite flavors, despite the arduous, messy task of peeling and juicing raw beets. This one is definitely a labor of love, so we hope you enjoy it!

March 12, 2009

We have a few exciting flavors coming out to market: a lightly floral Lime-Jasmine sorbet, Mandarin-Lime, and Strawberry-Guava!

On a side note, I just learned a bit of food trivia from wikipedia today. Apparently tangerines are actually a subset of the mandarin family, so all tangerines are mandarins, but not all mandarins are tangerines!

February 2, 2009

The groundhog predicted another 6 weeks of winter, but we'd like to point to the weather and argue otherwise. We've been blessed with relatively warm weather recently, perfect for our newest flavor, Lemon-Shiso! Our old favorites, Guava (grown here in California by Brokaw Farms) and Tangerine, have also returned to the flavor list.
We may also have a store in the works, so keep checking back for updates.

December 5

We were able to take a few precious days off for Thanksgiving, but we're already gearing up for holiday production again. Our special flavors this month are Cashew Nog (our nutty version of a holiday classic), Cranberry-Orange, made with organic Valencia oranges from Twin Girls Farm, Gingerbread Walnut, & Peppermint Chocolate, using the same organic Blanxart chocolate as we use for our normal chocolate sorbet.
Scream is also looking for a new kitchen and retail space, so send us an email if you have any great leads!

November 7

We are pleased to announce our special Thanksgiving holiday flavors - Pear-Cranberry, Pecan Praline, Sugar Pie Pumpkin, & Sweet Potato Pie. Please email or phone in your Thanksgiving orders by Nov. 20th.

October 27

Summer has ended (even in California), which means phasing out our beloved stone fruit flavors. Luckily, we have plenty of delicious fall flavors (Bartlett Pear, Concord Grape, Hachiya Persimmon, Pomegranate) to bring to market. Stay tuned for two upcoming flavors - Saffron Almond and Black Sesame Almond!

October 6

Whew! It's been a busy last few months for us, but we managed to update our email address and add a toll-free phone number! To preorder flavors, schedule catering, or inquire about wholesale, write to contact@screamsorbet.com, or call us at 1-888-WE-ALL-SCREAM (1-888-932-5572). We have also started making special batches of sorbet using alternative sweeteners. Our Lime-Mint with agave is delicious!

July 19

More and more of our regular customers are special-ordering desserts from us... In case you don't know, our pastry chef, Stephanie, makes delicious French macarons, madeleines, and galettes (a rustic pie - heavenly!). One thing we can do is set you up with fabulous desserts; customers have ordered them for luncheons, formal dinners, and as gifts. We can work with you to select flavors of galettes and sorbet that compliment each other, and then you can pick them up Thursday - Sunday at any of our markets, or arrange for a special pick-up Tuesday - Friday afternoons and evenings in Emeryville. Just email us at info@screamsorbet.com to place an order!

July 5

Hope everyone had a happy Independence Day! We sure did - watched fireworks and took the day off. Today we came back to work and had a good first day at the San Ramon Farmers’ Market, selling out of our sorbet. Oh, and a message to our Temescal regulars: we listened to you - Pistachio is back!

June 23

This weekend we introduced our Pluot sorbet, a new favorite here in the kitchen. I encountered my first pluot 5 years ago in Los Angeles, and I was skeptical - it seemed somehow unnatural that a plum and an apricot should have babies together. But, oh, I was wrong! Now pluots are one of my favorite fruits, and we mix the sweet Flavorosas and the tart Flavorellas to get a wonderfully full-flavored Pluot.

Scream is now hiring! We're looking for people to work both in the kitchen and at farmers' markets. If you are friendly, passionate about food, and good with a paring knife, please email us at info@screamsorbet.com.

June 12

Stone fruits are here and they are delicious - the bounty of cherries, apricots, nectarines, plums, and peaches are all good news for our sorbets (and your tastebuds). Stephanie’s also using these fruits to make her exquisite galettes - this weekend, they will be available in Orinda, Pleasant Hill, Walnut Creek, and Jack London Square, along with madeleines and French-style macarons.

More personally, we’ve reached an exciting goal: being able to take vacation time. Last weekend, Ari & Beth took a trip to El Paso, and this weekend Nate will go camping; Steph will get her turn soon (hopefully she can prep some pastries before she leaves). We love making sorbet and bringing it to markets, but it’s pretty exciting to be able to step away for a weekend!

May 23

It was a beautiful day in downtown Oakland, and our flavors reflect the bounty of late spring.... With Peach-Raspberry and Apricot, we’re celebrating the beginning of the season for stone fruit.

Unfortunately, we’re not going to be starting in Temescal this Sunday as expected - we’ll keep you posted when we do start the market.

May 22

We’ve got our busiest weekend yet coming up - Scream will be in seven markets between today and Sunday! We’re starting at Urban Villagecs Temescal Farmer’s Market this Sunday, where we’ll be joining some of our favorite vendors - Andy & Cindy’s Thai Cuisine, Blue Bottle Coffee, Bay Bread, Happy Boy, and many others.

We have some exciting new flavors this weekend, but because we’re ramping up production so quickly, we might not be able to bring the same flavors to every market - but we can guarantee that they’re all flavorful and made with the highest quality ingredients we can find.

May 16

Scream had two exciting firsts today - our first day in Urban Village’s fantastic Old Oakland Farmer’s Market, and our first day selling out of everything before the end of the market. Today was a really hot day, and we were happy to be able to serve up a refreshing set of flavors - the Lime-Mint and Lemon-Buttermilk were especially popular.

To anyone who missed out on flavors due to us selling out early - mention the web special next time around, and get a dollar off the double!

May 8

Scream is now in 3 new markets! We’ve added Alameda, Pleasant Hill, and Orinda to our weekly itinerary, which has kept us busy making lots of delicious new flavors! Be sure to taste our Strawberries & Cream - we’re excited that berries are coming into season!

We’re also delighted to have our friend and excellent pastry chef Stephanie Lau on board to make exciting new flavors - be sure to try her Lime-Mint flavor!

April 27

Now announcing... Our new web special! Mention the web special and get a dollar off the double. It’s our way of thanking our most enthusiastic customers!

We have one new flavor this week - the creamy, flavorful Hazelnut. Unlike most hazelnut gelatos, our sorbet is full of unadulterated hazelnut flavor - yet it’s as creamy as a gelato. Enjoy!

April 20

UPDATE: We had a last-minute texture problem with the Chocolate-Hazelnut! We hope to modify the recipe and have it for you soon. We brought the Cashew instead, and some customers went totally nuts (ha ha) and ordered a double with the Cashew & Pistachio.

We have two brand-new flavors this week - they’re both dairy free and super rich and creamy, essentially vegan gelatos. The first is pistachio, made with roasted Northern California pistachios, and the second is Chocolate-Hazelnut, made with our very own single origin organic chocolate. They’re both really delicious, and the pistachio is phenomenal in that - unlike most pistachio ice creams - it actually tastes like pistachios!

Sorry for missing a weekly website update! Beth & I were under the weather last weekend - we’re excited to be returning to Walnut Creek and Oakland, respectively. See you there!

April 6

We’re welcoming April with bold, delicious flavors! As promised, the Beet-Lemon makes its return, thanks to some delicious organic beets from Ledesma Farms and great Lisbon Lemons from Guru Ram Das Orchard. We’re also bringing a new tasty & mild Oro Blanco flavor, made from Lone Oak Ranch citrus.

Every flavor we’re bringing this week is vegan, but you won’t miss out on rich and creamy flavors, if that’s what you’re looking for. A scoop of our Roasted Cashew paired with a scoop of the Bittersweet Chocolate is really, really, really good.

March 30

Today, we’ll be bringing the same great flavors to both Jack London Square and Walnut Creek. The Melo Golds are from Lone Oak, the same people who grow the delicious Murcotts we use. The White Guava is from Brokaw Farms. We didn’t even know guavas grew in California - but they do, and well! To make room for all the fruit flavors, we’ve swapped out Lemon Buttermilk, which means all our flavors this week are naturally vegan.

March 21

We’ve got exciting news - we’re going to the Walnut Creek market this weekend! This means that we’ll now be available on Sundays at two different markets: in Jack London Square from 10 - 2, and Walnut Creek from 9 - 1.

Another announcement: The Jack London Square market is closed for Easter this weekend. We’ll be back in Jack London the following Sunday, March 29. If you need to get your Scream Sorbet fix, just hop on the BART to Walnut Creek: the market’s a 5 minute walk away.

March 16

Goodbye Beet-Lemon. We thought you were too weird, so we’re replacing you with a normal flavor. Just kidding, say hello to Carrot-Ginger! It’s a beautiful orange color, with a really nice zing from the ginger juice. If you loved the Beet, don’t worry, it’ll definitely be back soon.

Despite having to hold down the tent due to the high winds (I saw at least one canopy that was blown off), we had a great time. It’s great to see our regulars keep coming back, as well as plenty of new faces. In other news, we’re coming to Walnut Creek really soon, so look for us there on this Sunday or the next!

March 9

Today was sunny and beautiful, if a little hot for this time of year! We found some delicious kiwis from Lujan Farms, so we conveniently replaced the grapefruit we ran out of with kiwifruit. Here’s today’s flavor list. We’ll probably swap at least one for next week, so keep on the lookout for new flavors!

We had even more kids come by this week! Highlights include two toddlers in a double stroller who took turns eating kiwi and lemon-buttermilk sorbet, and an older boy who came up to our stand and ordered hot chocolate with a scoop of beet-lemon! I made him sample the beet-lemon first, and then made him try it in the hot chocolate, which I think he considered to be a big bonus - here’s a picture of him with his concoction.

March 2

We sold sorbet to our first customers today at the Jack London Square farmer’s market. Some of the highlights of the day:

We look forward to being in Jack London Square for many seasons to come. If you’d like to see us in other markets, or just want to email us for any reason, drop us a line at info@screamsorbet.com. See you soon!

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