Garden Creamery

Founders Erin and Donny draw on Hawaiian culinary roots and a California ranch upbringing to shape their flavors. Weekly trips to local farms yield handpicked herbs and seasonal produce, complemented by teas sourced from family farms in Japan and Asia. Every batch is made from scratch—including pasteurizing their own bases—and slow-churned with virtually no incorporation of air to create an authentic, smooth texture. Beyond local Petaluma organic dairy, the lineup includes a coconut-based vegan sorbet sweetened with agave nectar.