“Nancy has always been fancy and now we’re about to find out just how fancy gelato can be. Was there ever better bread before Nancy showed us what’s up? She changed my life as a youngster as I had my first artisan bread. I can only imagine what her gelato will do for the next generation.”
Roy Choi founder of the Kogi truck, author of L.A. Son and community food activist
“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 Goin Los Angeles Chef and Restaurateur – A.O.C., Lucques, Tavern and Hungry Cat, Los Angeles
“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
“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 Sawyer Chef of the Greenhouse Tavern in Cleveland
“Nancy Silverton, the woman who brought great bread to the masses is poised to do the same thing with gelato. How Dare She!!! How are we to resist? My advice, buy a larger wardrobe, clear space in your freezer and thank god for Nancy Silverton!”
Michael Cimarusti Chef of the two Michelin star Providence in Los Angeles
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.