If you haven’t yet heard, another delicious taste of San Francisco has made its way down to the Peninsula.
Four years ago founder Robyn Sue Fisher gave up a life as a biotech consultant with a Stanford MBA no less to push a Radio Flyer wagon around the streets of San Francisco, pedaling her unique ice cream.
What makes it so unusual? It’s created to order right in front of your eyes in a patented machine using liquid nitrogen. The inert gas freezes the cream mixture in a flash at a super low temperature, resulting in smaller ice crystals, and therefore a smoother ice cream.
Smitten Ice Cream became such a sensation that Fisher opened an actual storefront, crafted out of an old shipping container, in San Francisco’s Hayes Valley. Now, there are plans to expand even more with a Rockridge location in the works.