Ice Cream & Sorbet in a Flash
Flash Freeze is the dairy darling of Rebecca Dunlap, founder and mix-master of Flash Freeze, who lends her nickname (“Flash”) to this line of small-batch, organic, artisanal ice-creams and sorbets with unique and inventive flavor profiles.
Making ice cream and sorbet is an art, so it’s no surprise that Rebecca got her start as a fine artist, with a B.F.A. in Painting and Printmaking from Virginia Commonwealth University.
From Oil Paints to Olive Oil and Beyond…
Pursuing her passion for cooking, Rebecca earned her Culinary Arts Certificate at L’Academie de Cuisine, made the Dean’s List, and worked for several years with rising star chef Ian Begg at San Francisco’s three-star Café Majestic, churning out all of the restaurants cryogenically creamy ice creams and sorbets. She currently manages Urban Bread, an artisanal bakery in San Francisco’s Castro district, and began producing Flash Freeze ice creams and sorbets in May 2009. A rotating selection of Flash Freeze flavors can be found at Urban Bread (18th and Sanchez in the Castro) and Naked Lunch (corner of Broadway and Kearny in North Beach).