edible seattle | Summer 2025 11 people showed up looking for it. So far, every experimental flavor they produce finds plenty of people happy to try it. They recently created a flavor with reishi mushroominfused honey for a mycelium conference, and next on Proctor’s list is a flavor featuring black garlic. At the end of a day filled with testing and sampling, their favorites are currently Blood Orange Saffron for Proctor, and the Olympia Fog for Landis. Flavors change constantly at Sofie’s because their ingredients frequently change, so it’s best to come with an open mind. In addition to their cow’s milk-based gelato, they also have dairy-free options like a fruit-based sorbeto and coconut milk-based ice cream, available at both locations. It’s best to start with samples of their bestsellers: the refreshing Fig Sorbetto, decadent Basil Stracciatella with Marionberry Swirl, aromatic Cardamom, the intriguingly herbal Sage Whaaaaa? or the rich, velvety Butterscotch. For Landis and Proctor, crafting gelato from scratch is more than a business choice— it’s a commitment to quality and their relationships. “We recognize that not every small shop can take this approach,” says Landis. “But we have great access to incredible ingredients, so why wouldn’t we?” Sofie’s Scoops Gelateria at The 222 Market 222 Capitol Way N STE 116 Olympia, WA 98501 Sofie’s Scoops at the Olympia Farmers Market 700 Capitol Way N Olympia, WA 98501 sofiesscoops.com Heidi Roth is a food-obsessed writer and photographer living in the PNW. She’s passionate about sustainability and enjoys talking about and taking pictures of food, and convincing people to eat with her. You can find more of her work at crunchcreative.work, a blog her sister and Aunt Evelyn read faithfully, or at @heidirophoto. Ben Matthews is a photographer based in Spokane. Most of his work is rooted in wild places, but he has a passion for documenting the chefs, farmers and fishermen of the Pacific Northwest. View his work at bentmatthews.com, or on Instagram @bentomat.
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