Located just steps from Dolores Park in the Mission District, Bi-Rite Creamery and Bakeshop is well-known for having long lines during the sunny Spring months. What about winter? Though we don’t get snow in San Francisco, we still experience 40 to 60-degress temperatures that wouldn’t make many long for ice cream.

Don’t let the chilly breezes sway you – the holidays are the best time to visit Bi-Rite Creamery for sweet treats and salacious desserts that won’t make you feel that dreaded eco-guilt. All ice creams, cakes, and cookies are made from local (often organic) ingredients. Bi-Rite’s main suppliers is Straus Creamery, located 45 miles outside of San Francisco (for egg nog fans, they make their own exceptional version around the holidays). A peak at Bi-Rite’s website offers up a complete listing of ingredients for all of their common and exotic ice cream flavors – you’ll notice you can actually pronounce all of the components; what a concept!

All of Bi-Rite’s ice cream is made in small batches and is available to take home in pints. If you want to order something extra special for the holidays, visit on their website. You need to submit you order at least 3 days before you event. Other than the excepted ice cream cakes, sundaes and pies, you’ll find some of Bi-Rite’s best kept secrets. One of my all time favorites: the Chocolate Midnight cake with cream cheese frosting.

We can’t forget about all of the exceptional and unique flavors that Bi-Rite offers, which go seamlessly with their baked desserts. Coffee Toffee and Chai Spiced Milk Chocolate are two great ways to cool down after a warm and lively holiday dinner. Balsamic Strawberry spices up any slice of cheesecake. Need a morning pick-me-up? Try Double Ginger or Orange Cardamom with your cup of coffee. Have all the guests gone home (or hit the hay)? Dig into your own personal pint of Honey Lavender or Malted Vanilla with Peanut Brittle and Milk Chocolate Pieces.

Bi-Rite Creamery and Bakeshop is solid proof that you can have your eco-cake and eat it too. (Sharing is optional.)

Growing up, I always knew a holiday or special occasion was coming up when I saw a huge bag of fresh green beans in the fridge. That meant that my mom would soon be snapping off their ends and simmering them on the stove for hours. She got the recipe from her mom and she got it from her mom … it has been in the family longer than anyone can remember. During a recent visit, she taught me a great shortcut - use canned beans!

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