Edible Sacramento Summer 2022

credits her background with giving her the know-how to appeal to di…erent pal ates. She knows which flavors work to gether and which don’t, and she knows that consistency plays a huge role in a food’s palatability. “I know what people want, even peo ple who aren’t vegan,” she says. “I know what they’re looking for when it comes to taste and texture.” Conscious Creamery o…ers as many as 18 di…erent flavors at any given time, ranging from the traditional (rocky road and cookie dough) to the gourmet (such as matcha strawberry ripple and toast ed sesame ginger). The gelateria also of fers gelato cakes, bars, tacos, and cookie sandwiches. Over the years, Seppinni estimates she’s made more than 300 fla vors. Many of her ingredients are sea sonal and sourced from local farms, and Seppinni often can be spotted at area farmers’ markets browsing the stands of just-harvested produce.

GREAT-TASTING VEGAN? The Seppinnis have been vegan for nearly 15years. Shehadalways beenunimpressed with most vegan products, especially fro zen desserts. Those that mimicked ice cream often were filled with artificial in gredients and fillers and lacked the proper texture and consistency. While her gelato is defined by its lack of animal products, her driving force always was to make something that tasted great. Yes, it appeals to vegans, but it also ap peals to non-vegans and those with dairy intolerance. Seppinni says many of her customers actually seek her out, looking to indulge without the ill effects that of ten accompany frozen milk-based treats. That’s why she typically refers to her prod ucts as dairy-free rather than vegan. “My goal was to just make something delicious. I want everyone to enjoy it, not just vegans. People who like good food,” she says. A classically trained chef, Seppinni

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