Local ice cream flavors fill shelves at Oliver’s
Mike Garzouzi, founding owner and baker at the Killer Baking Company, says Oliver’s Markets is ordering his locally-made ice cream like there’s no tomorrow.
Seasonal flavors such as Maple Walnut are sharing shelf space with Chocolate Flake and Brownie and Clyde — made with brown sugar brownie bits — as well as Tahitian Vanilla, which won a double gold medal and best of show at this year’s Harvest Fair.
“It’s really taken me by surprise,” says Garzouzi, who makes the ice cream, along with more than 20 types of brownies and killer bites (hand-dipped and decorated), from a small commercial kitchen in Rohnert Park.
Since 2006 he has sold his brownies and bites at Bay Area art and wine festivals, farmers markets and street fairs. He began scooping his ice cream two and a half years ago, but it wasn’t until May that Oliver’s tasted it and wanted it in stores immediately. The locally owned market has stocked his brownies since 2008.
Garzouzi, 56, sources local ingredients from farmers markets, chocolate from Fairfield and quality organic cream and milk from Straus Family Creamery, and says, “You’re getting ice cream from the farm to your table within a week or two.”
Every 10 days, Oliver’s reorders several cases for each of its three stores, he says. Making small batches at a time with a 3-gallon machine, Garzouzi hand-scoops them into pints. He can hardly fill the orders fast enough.
“To even say I’m a small company is a misnomer,” says Garzouzi, who makes everything with only the help of his wife, Carol. “I buy the ingredients, box it and deliver.”
When asked how he keeps it cold enough, he answers, “I just hope there’s no traffic!”
The Killer Baking Co. kitchen is located at 35 Executive Ave., Suite 4, in Rohnert Park. To order, visit his website at thekillerbakingco.com. The ice cream is for sale at Oliver’s Markets for $5.99 a pint.