November 1st, 2016
2790A Harrison Street, San Francisco, CA 94110
Humphry Slocombe Creates Limited Edition
Cowgirl Creamery Ice Cream Flavors
San Francisco’s Most Unique Ice Cream –
Partnering With Cowgirl Creamery!
FOR IMMEDIATE RELEASE
San Francisco (November 1, 2016) – The holidays just got a little sweeter at Humphry Slocombe and Cowgirl Creamery. Humphry Slocombe—the small-batch ice cream brand synonymous with unique, ultra-premium flavors—has created two new limited edition ice cream flavors using Cowgirl Creamery Creme Fraiche and Fromage Blanc.
Since opening in San Francisco seven years ago, Humphry Slocombe has established itself as a leader in cutting-edge flavors and uncompromising quality by pioneering ice cream made with locally sourced produce, spices, booze, and now cheese. Co-Founders, Jake Godby (Chef) and Sean Vahey (Food & Beverage Manager) continue to use their extensive culinary backgrounds to create new flavors and experiences never seen before.
Arriving at both Humphry Slocombe locations on November 1st through the end of the month are:
…As a perfect pairing for the two new cheese flavors, we are also introducing pastry offerings in November:
About Humphry Slocombe:
Rebellious and unapologetic, Humphry Slocombe’s ice cream has its own personality and flavors that appeal to adult tastes, but is loved by all. Humphry Slocombe has almost 300K followers on social media and was recently named one of “San Francisco’s Most Delicious Instagram Accounts” by 7X7 Magazine. It has also attracted attention from the national press including feature articles in The New York Times Magazine and Bon Appetit and several television appearances, such as the “Top 5 Ice Creams in America” spot by Food Network.
Welcome to the bizarre, delicious, frozen universe of Humphry Slocombe.
About Cowgirl Creamery:
Just north of San Francisco, in the rolling hills of Marin, Cowgirl Creamery makes some of the finest cheeses in the United States. In 1997, former chefs Sue Conley and Peggy Smith channeled their culinary and environmental ideals into artisan cheesemaking by opening Cowgirl Creamery. Today, the company produces a variety of fresh, bloomy, and aged cheeses by using milk from neighboring dairies and championing their local milkshed. Two decades, dozens awards (including induction into the Guilde des Fromagers), two creameries, and two retails stores later, Cowgirl Creamery continues to help pioneer the American artisan cheese movement.
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