Nancy Silverton's Nancy's Fancy

Nancy Silverton's Nancy's Fancy Gelato and sorbetto crafted by Nancy Silverton, a James Beard Award winning chef. It’s heavenly perf

NANCY’S FANCY
After dozens of awards and over three decades creating gourmet recipes for her restaurants and cookbooks, Nancy’s passion for desserts, particularly gelato, fueled her desire to launch her first product line - an artisanal collection of gelatos and sorbettos called Nancy’s Fancy. Nancy’s Fancy recipes are inspired by well-loved desserts served at her acclaimed restaurants and focus o

n perfecting and enhancing classic flavors with touches that add a distinctive new note. All varieties are churned in Southern California and are made with only the freshest, locally sourced natural ingredients and pasteurized, hormone-free milk. The line contains no added preservatives, artificial flavors, colors, or high fructose corn syrup. Flavors include Salted Peanut Butter with Crunchy Peanuts, Butterscotch Budino with Caramel Rosemary Swirl, Roasted Banana with Bourbon & Pecan Praline, Spiced Stumptown Coffee with Cracked Cocoa Nibs, Mixed Berry with Greek Yogurt, Coconut Stracciatella with Bittersweet Chocolate Strands, Chocolate Fondente with Dark Rum and Valrhona Chocolate Chips, Bourbon Vanilla Bean, Italian Custard with Marsala and a Citrus Caramel Swirl, Passion Fruit, Amarena Cherry with Amaretti, Rum Raisin, Pumpkin Brandy (seasonal), Meyer Lemon Torrone and Whiskey Cake and Cream.

Sometimes a Monday just calls for a sundae.
01/04/2021

Sometimes a Monday just calls for a sundae.

One of the most important things you should know about Nancy Silverton is that she when she decides to learn a new recip...
12/30/2020

One of the most important things you should know about Nancy Silverton is that she when she decides to learn a new recipe, she becomes obsessed with making it perfect. Nancys Fancy Gelato is no different.

Just because your is to eat healthier, it doesn’t mean you can’t still enjoy Nancy’s Fancy Gelato! We now have FOUR ...
12/29/2020

Just because your is to eat healthier, it doesn’t mean you can’t still enjoy Nancy’s Fancy Gelato! We now have FOUR incredible flavors so you can still all the way through 2021 without the guilt. Now featuring vegan versions of two of our favorite traditional gelato flavors, PASSION FRUIT and SALTED PEANUT BUTTER WITH CRUNCHY PEANUTS. And don’t forget Nancy’s exclusively vegan flavors, COCONUT STRACCIATELLA WITH BITTERSWEET CHOCOLATE STRANDS and CHOCOLATE FONDENTE WITH DARK RUM AND VALRHONA CHOCOLATE CHIPS. Available at most SoCal and online .

⛄️ ⛄️ Seasons greetings, to all and to all a goodnight. ⛄️ ⛄️
12/26/2020

⛄️ ⛄️ Seasons greetings, to all and to all a goodnight. ⛄️ ⛄️

Fun Fact: Did you know that we take the time to slow roast each of these bananas before it is turned into gelato. ROASTE...
12/22/2020

Fun Fact:
Did you know that we take the time to slow roast each of these bananas before it is turned into gelato.

ROASTED BANANA
WITH BOURBON & PECAN PRALINE
Slow-roasted, caramelized bananas are artfully paired with a hint of smoky bourbon, just subtle enough for all ages to enjoy. Loads of delicious New Orleans-style pecan pralines bring a lively, sugary crunch to the rich smoothness of this scrumptious gelato.

BIG NEWS! Not only is there still time to order Nancy’s delectable non-dairy dark chocolate and peppermint gelato pie fo...
12/21/2020

BIG NEWS! Not only is there still time to order Nancy’s delectable non-dairy dark chocolate and peppermint gelato pie for Christmas or NYE, but we have winners to announce!!! loved reading your entries and checking out your stories...we’re thrilled to announce that , and .rox were her favorites. They are going to be enjoying a delicious -style gelato pie on their holiday tables!!! 🎉Thanks to everyone for participating, and remember, there’s still time to place an order if you weren’t one of our lucky winners this time (link in bio). Keep an eye out in 2021 for Nancy’s next gelato pie flavor and our next !!! Thanks 📷:

For more than a quarter century, Nancy Silverton has rightfully been regarded as culinary royalty. After studying at Le ...
12/20/2020

For more than a quarter century, Nancy Silverton has rightfully been regarded as culinary royalty. After studying at Le Cordon Bleu in London and serving as the head pastry chef at Spago, Nancy opened LA’s iconic La Brea Bakery. Today, her signature creations are beloved in 17 different countries around the globe.

Why did you start Nancy’s Fancy?When I opened La Brea Bakery in 1989, really good, authentic bread wasn’t available for ...
12/18/2020

Why did you start Nancy’s Fancy?

When I opened La Brea Bakery in 1989, really good, authentic bread wasn’t available for people to purchase in the supermarket or anywhere else. I felt that way about gelato as well, and that’s what led me to start Nancy’s Fancy.

Italy’s gelato is completely different from the ice cream you usually see in the supermarket. In Italy, the flavors are so intense and immediate in your mouth, and here, a lot of supermarket ice cream tastes mostly “sweet” and “cold.” It’s a totally different experience.

Italy’s gelato is intense – it’s made every day with really fresh high-quality ingredients. Gelato also has a warmer frozen temperature than ice cream, because it is made with milk, rather than higher-fat cream. That warmer temperature allows it to hit your taste buds faster. It’s a combination of art and science. I thought that once people were exposed to a truly high-quality gelato product, they would not want to go back to ice cream.

Gelato From James Beard Winner Nancy SilvertonAs a two time James Beard Award winning chef, Nancy Silverton is in very r...
12/18/2020

Gelato From James Beard Winner Nancy Silverton
As a two time James Beard Award winning chef, Nancy Silverton is in very rare company. In 2014 she won the James Beard Award for Outstanding Chef (their most prestigious award) and in 1990 for the Best Pastry Chef of the Year. Chef Silverton discovered her passion for cooking working in a vegetarian kitchen in her college dormitory in Sonoma, California, then more formally pursued her culinary education at Le Cordon Bleu in London and the Lenotre Culinary Institute in France. After a legendary baking career in which she redefined dessert as the head pastry chef at the iconic Spago in Los Angeles, brought artisanal bread to California as founder of La Brea bakery, and dazzled her following with revolutionary pizza at her Mozza restaurants, Nancy has turned her focus to Italian gelato. She continues creating, innovating and inspiring by bringing unparalleled gelato and sorbetto into our homes with Nancy’s Fancy.

This scrumptious gelato combines two Italian favorites - dark and sweet, yet slightly tart Amarena cherries and traditio...
12/14/2020

This scrumptious gelato combines two Italian favorites - dark and sweet, yet slightly tart Amarena cherries and traditional crisp and chewy Amaretti macaroons. The combination of the quintessentially Italian cherry pieces and the crunch of rich almond cookies surrounded by premium cherry gelato is destined to be a classic.

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601 S Figueroa Street
Los Angeles, CA
90017

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