APRICOT NOYAUX CARAMEL
We partnered with Samin Nosrat to create a flavor that celebrates the delicate essence of noyaux, the aromatic kernel hidden inside apricot pits, which gives the ice cream a subtle almond like flavor. Swirls of floral apricot jam and shards of burnt caramel add brightness and bittersweet crunch to every scoop. Samin—cook, teacher, and James Beard Award-winning author of Salt, Fat, Acid, Heat and the newly released Good Things—infused this delightful ice cream with her joyful curiosity and love for the magic that happens when people gather to eat, laugh, and connect.
INTRODUCING APRICOT NOYAUX CARAMEL
Discover the depth of apricots in this incredible new collaboration with Samin Nosrat. Apricot Noyaux Caramel celebrates the magic hidden in unsung ingredients, like the kernel nestled inside an apricot pit. This long-awaited collaboration between Bi-Rite Creamery’s co-owner Kris Hoogerhyde and Samin Nosrat is rooted in mutual joy, deep respect, and a shared belief that food should be inspired by a story.
Samin’s roots with Bi-Rite run deep. In the early 2010s, she taught her only Salt, Fat, Acid, Heat cooking classes at 18 Reasons, where she grew close with the community. Steps away from 18 Reasons, Samin became a regular at Bi-Rite Creamery and a frequent guest across the street at Bi-Rite Market, quickly becoming part of the extended Bi-Rite family.
While working as a young chef in the Bay Area, Samin often visited her best friend who worked at a small ice cream shop in Berkeley, led by the former pastry chef of Chez Panisse. At closing time, the pair would savor the last few melted spoonfuls of the daily rotating flavors at the bottom of the bucket. That’s where she had the intense taste of burnt caramel ice cream infused with noyaux—just once—a flavor so striking, it lingered with her for decades.
Every summer since, Samin has made apricot jam with noyaux from scratch, cracking open apricot pits by hand to extract the noyaux (French word for the kernel inside the pit of a stone fruit) hidden inside. It’s a labor of love and a powerful reminder that the most extraordinary flavors often come from overlooked, even discarded ingredients. This scoop has been in the making for 20 years—a dream realized, and a chance to share that unforgettable flavor with San Francisco. As Samin says, “Good Things come to those who wait.”
At Bi-Rite Creamery, we transform the aromatic noyaux into a heavenly ice cream. Swirls of floral apricot jam and shards of burnt caramel bring brightness and a bittersweet crunch to every scoop. The result is a fragrant, creamy flavor that honors sustainable creativity, celebrates seasonality, and invites connection over truly good food.
The launch of this flavor coincides with the release of Good Things: Recipes and Rituals to Share with People You Love, Samin’s highly anticipated second cookbook featuring beloved recipes and culinary rituals, which is out September 16.
To celebrate this fruitful partnership, you can pick up a copy of the cookbook at any Bi-Rite Market location or the Creamery. Enjoy Apricot Caramel Noyaux by the scoop or pint at Bi-Rite Creamery, grab a pint at any of the three Bi-Rite Market locations, or order in the Bi-Rite Market App.
PAST COLLABORATIONS
CARROT CAKE EXTRAVAGANZA
Shuggie’s very own David and Kayla built their restaurant to fight food waste, turning overlooked ingredients into unforgettable dishes. Inspired by their signature dessert we crafted this flavor together, folding housemade carrot cake pieces into walnut butter ice cream, sweetened with dates, and brightened with a pineapple swirl. Upcycled walnuts, though slightly imperfect in appearance, find new life in every scoop. At Shuggie’s, every bite helps save the planet—and we’re honored to be part of this mission! #FightFoodWaste
PAIN SUISSE CROISSANT
Patrick and Joanna of Le Marais teamed up with us to create a unique ice cream inspired by their iconic pastry. Housemade croissant bits are folded into rich vanilla custard with swirls of Guittard chocolate, delivering a buttery, flaky crunch and decadent sweetness that captures the essence of their Pain Suisse. Born and trained in France, Patrick brought truly authentic French pastries to San Francisco, and this flavor creatively marries Le Marais' pastry artistry with the craft of our delightful, classic ice cream. #ShowUsYourScoops
SWEET UME PLUM
Celebrated for their intense fragrance, ume plums were brought to California by immigrants from Japan. Ripe, blushing ume from the Central Valley are cured in sugar for months until a floral, mildly acidic syrup develops. The syrup is then incorporated into our (classic) ice cream recipe. We worked with Sylvan, Rintaro’s owner, to create this delicate sweet-tart flavor, applying the same process used for Rintaro's housemade umeshu liqueur – a centerpiece at his Mission District restaurant.
#ShowUsYourScoops
WALNUT BAKLAVA CHERRY SWIRL
To celebrate Souvla’s 10-year anniversary, we collaborated on an exceptional flavor honoring the delights of our Greek neighbor's kitchen. Each bite is a taste of the traditional Greek pastry, with toasted walnuts, ground cinnamon, and honey. We added a dark cherry syrup swirl to echo Souvla’s frozen Greek yogurt topping “vissino,” which complements our sweet, tangy spin on a Greek yogurt ice cream. Here's to many more years of Souvla and Bi-Rite serving our community and making it nice!
SAFFRON JAGGERY CARAMEL CRUNCH
Diaspora Co. offers delicious, rich, and luscious spices while promoting equity and fair exchange within the spice trade industry. Inspired by founder Sana Javeri Kadri’s bold approach to flavor and business, we partnered with her and the Diaspora team to create the first limited edition flavor in our new series Bi-Rite Creamery & Friends: Saffron Jaggery Caramel Crunch. Stunning Kashmiri Saffron ice cream is paired with a Madhur jaggery caramel swirl and a crunchy, salty pistachio crumble. #ShowUsYourScoops
SALTED EGG & MULBERRY SWIRL
Chef Brandon Jew leans into the quality of ingredients for every dish he creates—and our partnership with him showcased this. We couldn’t contain our excitement over this collaboration as we explored flavor complexities with special ingredients. Salted egg is grated into an extra rich, salty ice cream to create a custardy texture and then combined with a sweet, tart mulberry swirl for the ultimate sweet and salty satisfying treat. Launched Fall 2023. Let us know if you’d like to have this flavor return!
TOASTY UBE SOURDOUGH
Rize Up Bakery feels we can change the world one beautiful loaf of bread at a time. And we were honored to collaborate with this Black-owned bakery to create a flavor inspired by Chef Azikiwee ‘Z’ Anderson’s favorite way to enjoy his sought-after ube sourdough. Dive into this ube sourdough ice cream with sweetened condensed milk, buttery sourdough breadcrumbs, and an ube jam swirl. Launched Summer 2023. Let us know if you’d like to have this flavor return!
PANDAN MANGO SWIRL
The team at Good Good Culture Club and Liholiho Yacht Club enjoy sharing their #heritagedriven cooking with their guests. And we’re thrilled to collaborate with them on a new ice cream, featuring their favorite flavors of steeped fresh pandan leaves, with hints of coconut, almond, and vanilla, complemented by a bright mango curd swirl. Launched January 2023. If you’d like to see this flavor return, let us know!
MEYER LEMON ROSEMARY CRUMBLE
Meyer lemon and rosemary have been a constant on the celebrated State Bird Provisions menu, and we were excited to collaborate with Nicole Krasinski and Stuart Brioza to combine those flavors with our ice cream. Scoop into this creamy Meyer lemon ice cream with its sweet, tart Meyer lemon curd swirl, and crunchy, savory rosemary seed crisp. Launched Fall 2022. If you’d like to see this flavor return, let us know!
KNAFEH
We collaborated with 2022 James Beard Awards Outstanding Chef finalist Reem Assil to combine her signature Knafeh with our ice cream. Dig your spoon into this Greek yogurt and cream cheese ice cream with an orange blossom and rose syrup, and delicate honey brittle with pistachios and phyllo. Launched Summer 2022. If you’d like to see this flavor return, let us know!
NOW SERVING COLLABORATIONS
Here’s the scoop on our limited edition Bi-Rite Creamery x Local Chefs and Bi-Rite Creamery & Friends series. Kris Hoogerhyde, Bi-Rite Creamery’s co-owner, collaborates with local chefs and other inspiring partners to develop one-of-a-kind flavor combinations. We admire them not only for their dedication to deliciousness, but because they too are Creating Community Through Food.®
Each flavor pairs the chefs’ and partners’ unique culinary perspectives with Kris’ ice cream expertise to churn exclusive, tantalizing ice creams for your enjoyment. Follow us on Instagram to learn when the new Bi-Rite Creamery x Local Chefs and Bi-Rite Creamery & Friends flavors launch.