Esprit de Cream

Edward, dishing the scoop.

I recently had the pleasure of wandering in downtown LA on a balmy summer's night. Once you leave the shiny business and museum district and head South and East, the streets start to feel softer, freer, like old familiar shoes (well worn, a bit scuffed, perhaps a bit pungent, too). People were hanging out on corners, browsing at the Last Bookstore, waiting for the bus - it's a real live gritty city, alright.

So imagine my surprise when I saw a brand new housing complex and what I took to be a hipster bike store near Fifth and Main. A cacphony of spinning gears and bobbing wheels in a tall picture window, a queue of people staring into their phones.

Peddler's also does house calls - with a portable churn.

Once inside, it became clear that something else was going on. A dapper fellow on a roller-racer was peddling away, cranking the whole moving window art piece with every stroke - but also churning ice cream! A long chain through the wall was turning an iced tub in the back room, churning out oodles of delicious ice cream and sorbet.



"Peddler's Creamery" is the brainchild of Edward Belden and a dedicated crew of idealists who are determined to think different. PC is a Benefit Corporation, a new class of business that considers social and environmental costs, as well as profit, in their business planning.
Hey, maybe corporations can be people after all...


Edward says the hardest part was the initial funding. Once he got a few committed partners, the momentum took off. Now, there is a 'Peddler's Club' - a de facto waiting list for the honor of spinning the ice cream churn.

Sophie churns, the kinetic window art turns like a clockwork.

Their excellent ice cream and sorbet features local, organic, dairy, non-dairy and vegan ingredients. They are committed to their local neighborhood; 5% of profits are donated to social and environmental causes.
Nouveau Cyclistes are alive and well in South LA, and the food scene is all the better for it.

Hungry for more info? Check out www.peddlerscreamery.com for the, ah, scoop.

A Baker's Dozen

Jodie Chavious is a rare talent in the Sacramento area - a Cordon-Bleu trained pastry chef. She worked at many of the area's top-notch restaurants before happily settling in at Taylor's Kitchen and Taylor's market. Restaurant folks are pretty nomadic by nature, carving out temporary work space where they can find it and sharing with (or surrendering to) others for multiple uses. So it's pretty remarkable - almost luxurious - that Jodie can count on a dedicated patisserie station every work day at 8:00 AM. Come 4:00 PM her space transitions to 'Garde Manger' - salad & cold plate prep - for the evening restaurant shift.

A place for everything; everything in its place

A major 'perq' at Taylor's Kitchen is the view. Most kitchens are dark, hot and stuffy - you can read Anthony Bourdain to learn how frightening many a four-star kitchen can be (you may not want to know). Taylor's, on the other hand, has fresh air, good light and endlessly entertaining views of the Light Rail Station antics across the street. 

A room with a view

First thing Monday morning, Jodie pulls eggs and butter out of the fridge to warm up and heads to the market next door to see what she needs to create. Cookies, cakes, pies, brownies - whatever has sold well over the weekend will need replenishing. Come Wednesday she begins preparing the week's dessert menu for the dining room, using fresh seasonal materials from the market. The best part of the job? Every day is different - the seasonal variety, ebb and flow of demand and special orders keeps it all interesting.

Canine haute cuisine

Adding to the variety, Jodie moonlights baking gourmet dog biscuits. Her  brand, 'Give the Dog a Bone' is available at Taylor's and at fine pet supply stores throughout the Sacramento area. The restaurant is dark Mondays and Tuesdays, so it's a perfect time for the night shift to pump out delectable, high-grade doggie treats.

Swing shift baking crew - woof!

It is remarkable how efficient her tiny kitchen workspace is, serving four distinct functions nearly round the clock. It's truly one of the hardest working spaces in show business.

Jodie Chavious is an Alaska native, dog lover and pastry chef extraordinaire.