At Tin Pot Creamery, ice cream starts with the best organic and local ingredients. Our pastry chefs handcraft ice creams, mix-ins, baked goods, sauces and toppings daily. We make French style ice cream, meaning in addition to cream and milk, egg yolks are added for richness resulting in a custard-like base. We churn our ice cream in a gelato style machine which minimizes the air incorporated resulting in a denser, creamier and more flavorful ice cream.

Tin Pot’s innovative take on classic flavors as well as our creative new ones, mix-ins made in our own bakery, organic dairy, and the finest locally sourced ingredients including: TCHO chocolate, fruit from Oya Organic Farm, O Olive Oil, Mighty Leaf Tea, and honey from Bay Area Bee Company make Tin Pot truly special.

Becky, Pastry Chef
and Co-Founder

Co-founder and pastry chef, Becky Sunseri, grew up with a passion for ice cream – eating, making and sharing it. She graduated from Cornell University with a bachelor’s degree in Nutritional Science and moved out to San Francisco where she attended pastry school at Tante Marie’s Cooking School. It was there that she began to hone her skills for baking and pastries. She worked in a number of professional kitchens before she ended up at as a pastry chef at Facebook where she made hundreds of desserts every day and began to stretch her culinary creativity. It was through Facebook that Becky met another individual equally obsessed with ice cream, and together they decided to follow their dream by opening their first craft ice cream shop in Palo Alto, CA. Its overwhelming success led to more scoop shops in the Bay Area where they churn out small batches daily.