We’d like to thank the one, the only Seth Cohen for this flavor…
Though we all know Chrismukkah’s origin lies in The O.C., we’re bringing the holiday back to the Bay this year. We’re raising a cone to the “greatest super holiday known to mankind” with this spiced ice cream base (think cinnamon, nutmeg, and ginger) and our favorite holiday goodies chopped up and mixed in.
To really turn up volume on the holiday, we tapped two of our city’s finest purveyors of addictive baked goods for the Chrismukkah treats.
Wise Sons Jewish Delicatessen
From a pop-up to the Ferry Building Farmer’s Market and now a brick-and-mortar bakery, Wise Sons Jewish Delicatessen founders Evan Bloom and Leo Beckerman have spent the past several years building a community through serving their take on Jewish comfort food.
And though many transplants living in this city are longing for the nostalgic taste of a New York deli, Evan and Leo are fully committed to infusing their deli fare with West Coast sensibilities…. which means their brisket-based, seven-day-brined pastrami is made from scratch and smoked in-house, and even the rye in their Jewish rye bread is organic! #socalifornia
Their team bakes all their breads, bagels, and pastries in-house at their Fillmore bakery and sources seasonal produce to fold into their breakfast and lunch offerings (try their Challah French Toast and thank us later.)
For this ice cream flavor, we taste-tested tons of Hanukkah treats before finding the perfect balance in Wise Son’s cinnamon walnut rugelach. Developed from a recipe handed down by Leo’s grandmother, the pastry has been a menu go-to since they opened their doors in the Mission over five years ago.
If you’re planning a Hanukkah feast of your own, first make sure to invite us, and then make sure to check out Wise Sons’ full holiday catering menu – don’t miss the sufganiyot (helloooo, jelly-filled donuts!!!) And pay them a visit at their 24th Street deli and at The Contemporary Jewish Museum downtown. Tell ‘em we say hi (and that we can’t stop eating their chocolate babka.)
Evan and Leo, we know our bubbies would be proud of this flavor.
Belinda Leong brought her modern “salon de thé” to Pacific Heights in 2013, and has been spending each day crafting baked goods that are “French in style, but American in spirit,” according to Food + Wine.
You’ve probably seen her kouign amman, which Patricia Unterman has called “ a magical fusion of butter, flour, yeast, sugar, and air” that “dissolves on your tongue, whispering of butter,” all over your Instagram feed (and had to wipe the drool off your screen as a result.)
Her menu reads like your dream Parisian patisserie, with macarons, tartes, cakes, and other painfully beautiful delicacies tempting your tastebuds. Our advice? Order one of each, and scrap all meal plans for the rest of the day. Once you’ve reached sugar overload, head down California Street just a few blocks to b. on the go, where Belinda’s savory side is on display, with sandwiches and salads featuring slow-roasted meats and locally sourced vegetables.
Our Chef de Brrr, Robyn Lenzi, is a b. patisserie regular and chose Belinda’s Valrhona fudge cookies as the perfect Christmas cookie to add to our Chrismukkah ice cream. There’s no missing these cookies – they’re as big as your head and probably weigh half a pound each. Perfect for our decadent, over the top holiday flavor! And when Christmas rolls around, Belinda’s holiday menu is full of elegant cakes you can serve to your nearest and dearest (and don’t forget a pint or two of ice cream!)