Kris Hoogerhyde

The Training Before the creamery opened, there were sweets moving through Bi-Rite Market. In 2002, Hoogerhyde began there by baking and selling them, a practical beginning that places her formation close to both product and customer. The craft that followed stayed specific: ice cream and frozen treats. Her work did not arrive as an abstract idea about dessert; it arrived through flavors with names, methods, and memories attached. The line from baked sweets to frozen work is the cleanest way to read her early development, because it keeps the attention on the making itself. Her own words keep that sense of discovery intact: "I'm amazed every single day."

The Lineage The family story here runs from market to creamery, from sweets sold through an existing San Francisco institution to a dedicated place co-founded in 2006. Hoogerhyde’s role as co-owner and pastry chef grows out of that sequence rather than sitting apart from it. Salted Caramel Ice Cream became the flavor that took Bi-Rite Creamery the world by storm. Its place in the story marks the moment when a single frozen sweet carried the shop’s name far beyond its address. Other flavors show how memory and collaboration enter the work. Apricot Noyaux Caramel Ice Cream was inspired by a 20-year-old memory and Samin’s Apricot and Noyau Jam recipe, tying a flavor to recollection as much as technique. Salted Egg & Mulberry Swirl moves differently: the Salted Egg is cured in sugar and salt for a week, then grated into the ice cream, a process detail that gives the flavor its shape before it ever reaches the scoop. The table, Hoogerhyde’s specialty is direct and exacting: ice cream and frozen treats. The names carry sweetness, salt, fruit, and time, but the strongest through-line is attention to how a flavor is built. The Salted Egg method is especially telling. A week of curing comes before grating, and grating comes before the ice cream, so the finished swirl begins long before the finished dessert. Apricot Noyaux Caramel begins from a memory and a jam recipe; Salted Caramel begins from a 2006 flavor that changed the reach of the creamery. Together, they make her work legible as a chain of influence: market, maker, memory, method, scoop.

Signature

Kris's signature dishes include Salted Caramel Ice Cream, Apricot Noyaux Caramel Ice Cream, and Salted Egg & Mulberry Swirl.

In Their Words “Not quite yet! I have to finish GOOD THINGS first!”