“Nancy continues to impress me with everything she touches, from perfectly baked breads to simple, delicious, focused Italian food with amazing depth and character. I can't wait to see what she does with Nancy's Fancy.”
Donald Link New Orleans Master Chef and Restaurateur
“Working with Nancy was one of the major (and most fun) highlights of my career.
Everything she does she does with passion and perfection, and these ice creams are no different. Let's put it this way – I literally bribed my 2-year-old son into potty-trained submission with promises of Nancy's gelato at Mozza – true story!”
Suzanne GoinLos Angeles Chef and Restaurateur – A.O.C., Lucques, Tavern and Hungry Cat, Los Angeles
“Nancy's Fancy is the gelato that will change America from a nation built on ice cream to a country that enjoys their daily cup of gelato. Nancy is the Madonna of the American pastry kitchen innovating, evolving, and changing the dynamic of our culinary culture, and we are so lucky to get to enjoy her craft!”
Jonathan SawyerChef of the Greenhouse Tavern in Cleveland
“Hot winter in San Francisco. I am taken by surprise by 100 degree Fahrenheit… While strolling through the streets, my body is craving a sweet luxurious taste of refreshing goodness… I need to find that place, not negotiable, nothing can compare to my Nancy’s Fancy.”
Dominique Crenn Chef of Atelier Crenn in San Francisco & the first female chef in America with two Michelin Stars
“I've been friends with Nancy for the last 12 years, and in this time I've grown to admire that her success is due not only to her mind, but is actually about her hands. What stays with me about Nancy's creativity is how she uses her hands to create – everything from forming dough for bread and pastries to crafting her mozzarella dishes at Osteria Mozza. For anyone that has ever had the chance to sit in front of Nancy and watch her prepare a dish, it's truly a magical experience. When she forms the mozzarella in her hands, it becomes a part of her. It's like the dough, mozzarella, tomatoes and herbs that she uses are all part of this creative process of love. That's how I know her gelato and ice creams will be incredibly tasty, creamy and delicious.”
Donnie MadiaChicago’s top Restaurateur
Nancy Silverton is the only chef in the United States to win the James Beard Award for Outstanding Chef in America and the James Beard Award for Outstanding Pastry Chef in America.