10 Summer 2025 | edibleseattle.com “Our low-temperature pasteurization process eliminates harmful microorganisms but leaves valuable enzymes untouched,” explains Anita de Boer. “Folks who have a tough time processing dairy can enjoy our products and we’re proud that our dairy is part of the Sofie’s process.” While Landis and Proctor source much their fruit and herbs from vendors at the Olympia Farmers Market, as well as farms within the region—like Sundowner Farm (a 2025 Slow Food Snail of Approval awardee) and Sundance Farm—a lot of local growers will drop by unannounced to offer fresh produce. Of course it’s fun to have your hard work showcased in an iconic gelato flavor, but it also speaks to the close, collaborative relationships of this region’s producers and their desire to promote local food. These partnerships are so robust that customers can pick up their local farm CSAs at Sofie’s. Inspiration is everywhere A quick glance at the menu and you’ll understand that a lot of thought goes into each flavor. These have mainly been inspired by what Landis and Proctor have been eating, and at first, they might not always seem like flavors that would taste good in a sweet treat. “We’ll eat desserts or enjoy a cocktail and often ask ourselves, ‘Would this taste good in our ice cream?’” says Landis. Their Olympia Fog flavor is based on a London Fog tea cocktail she made working at a Seattle restaurant. Using flavors that have impacted them, and riffing off those to create something new and unique is a hallmark of Sofie’s Scoops. Their rotating menu—though there are several permanent bestsellers—is driven by what local farmers bring them. It might be a flavor they talk about beforehand, but Proctor is most inspired when growers just bring him ingredients. Their “Sage Whaaaa?” flavor (sage gelato, chocolate-covered almonds and sour cherries) was innovated to prevent wasting an overabundant delivery of fresh sage. Using herbs as the base flavor, rather than an addition to more traditional base flavors like berries, vanilla or chocolate, has become standard operating procedure at Sofie’s, and it’s what sets them apart. Best of all, they haven’t had any epic failures yet when it comes to unique flavor combinations. “Maybe we’re lucky, or maybe we just haven’t gone weird enough yet,” says Landis. But not for lack of trying—one April Fool’s Day they posted about a new flavor featuring local maker Olykraut’s sauerkraut. They felt terrible when
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