Cremeux Ex Machina Announces Their Last Day in the Market

September 11, 2014

CUESA is sad to report that Alex Saneski and Jenny Ko have decided to relocate their gelato-making business, Cremeux Ex Machina, to Southern California. Since they started selling with us last year, we have delighted in their inventive, seasonal flavors, which take their inspiration and ingredients from our local farms, bringing new surprises each week (watermelon-cucumber-chile-mezcal sorbetto, anyone?). Their last day in the market is October 18, so there’s still time to savor their fall offerings and bid them a sweet farewell.

Alex and Jenny offered this statement:

After much consideration, we have decided to relocate our business to Southern California. There are various reasons for this move, which we would be happy to tell you about in person, but mostly we think it will be better for us in the long run. At the same time, we will miss selling at Ferry Plaza Farmers Market.

We love the market, and it’s awesome to have been able to sell our gelato and sorbetto here. For us, it represents the best of Bay Area. It’s also where we met farmers like Tory and Rebecca of Tory Farms (whom we are very close to), Jesse of Marin Roots Farm, and Stan of Devoto Gardens and Orchards, who sells beautiful apples and flowers. There’s so much to love at the market. It’s going to stink to leave it behind.

We are looking to sell our onsite creamery at Chileno Valley Jersey Dairy in Petaluma. If you know of someone interested in getting into the artisan cheese business, please send them our way. It’s a unique opportunity to have a state-approved and operational creamery based on a local, organic dairy. Plus, our dairy farmer, John Taverna, is a great man who has helped us more than anyone here in the Bay Area. To have a small artisan cheese maker working directly with him on a daily basis would validate all of his hard work and kindness.

We will still be here at the Thursday and Saturday markets until Saturday, October 18, so please stop by, talk to us, and enjoy what we do.

Topics: Transitions