This is a story about ice cream. About small-batch, organic ice cream in many delectable flavors—whiskey butterscotch and lavender honeycomb, chocolate cherry and crème brûlée.
The case changes with whatever the farmers markets are selling.
But as I sat with sisters Leandra Beaver and Jazmin Hooijer at their ice cream cocktail bar, it occurred to me that the deep story—the story within the story—is the power of sisterhood. With Nimble & Finn’s as just one pearl of its potential. If only it can be harnessed…
We sat in their charming ice cream parlor in Santa Rosa. The charm of their Guerneville location is ready-made: Its scooping station sits on the business floor of a small, squat, fortress-like bank, replete with doric columns and a yawning black vault (in which to whisper secrets).
The charm of their Santa Rosa location, however, is built—a pandemic project. The sisters were laughingly modest about their interior design; they spoke of raiding flea markets and Facebook Marketplace. But somehow a hodgepodge has come together into the prettiest rooms in ice cream. Its browns and oranges give it a vaguely ’70s style. It reminds me of the hipper spots in Los Angeles.
Expansion onto a...