Sofie's Scoops - Olympia's Small Batch Gelateria

Is there anything better than a huge scoop of ice cream (or in this case, gelato!) on a warm summer day? Or maybe when you’ve had a rough week or your goldfish died or you just need a hug in the form of a delicious treat made up of high quality ingredients? Sofie’s Scoops has got you!

But first – what’s the difference between gelato and ice cream? Gelato is basically ice-cream, it just has less fat, less air, and is more dense than ice cream, which makes it the perfect base for showcasing Sofie’s Scoops unique flavors.

Sofie’s Scoops gelato is what you might call “hyper seasonal”. With a rotating menu of unique flavors based on fresh berries, herbs, and produce delivered by local growers, let’s just say you’ll never get bored. Whether it’s a simple scoop served in a cup or waffle cone, or a sunday or shake laced with scratch-made chocolate and/or dulce de leche sauce, you’re walking out of Sofie’s with a smile on your face and an incredibly happy belly.

Sofie’s Scoops is the brainchild of Sophie Landis and Chris Proctor. Veterans of the food industry for over 16 years, the couple naturally landed on food when they decided to start their own business but opening a restaurant was something they said they’d never do. While they’d enjoyed working at various restaurants, they saw firsthand how difficult it is to own a restaurant. Instead, they opted to produce small-batch gelato. With Sofie’s affinity for people and Chris’s mad-scientist kitchen skills, making gelato was the perfect fit.

Sourcing quality ingredients is the most important part of Sofie’s Scoops process. With easy access to amazing food producers throughoutThurston County, local dairy and fresh fruits and herbs are the cornerstone of the incredible flavor profiles they develop. Sourcing local strawberries picked at their peak not only taste better, but they also make their strawberry gelato a vibrant pink color which can tempt even the staunchest dieter to enjoy a sweet treat. If you’re going to splurge, you might as well splurge on whole foods that are sustainably sourced. Choosing to handcraft a product and sell it to others to enjoy makes sourcing the best ingredients non-negotiable for Sofie and Chris.

Controlling every aspect of their gelato production is what produces a high-end product and it’s why their gelato is so delicious. Every component of their gelato is made from scratch, including their ice cream base. This begins with pasteurizing their dairy, which not many shops do. Chris mixes sugar, milk and cream and heats that mixture to 155 degrees. The base is held at this temperature for 30 minutes which kills off any bad bacteria that might be present in the dairy, while the low temperature keeps the good bacteria and probiotics intact.

Gelato is made up of two basic components: dairy and sugar, so it’s important that those are of the highest quality. Compared to milk from the grocery store, the dairy Sofie’s Scoops sources from TUNaWerth Creamery (formerly based in Tenino, now in Oakville just outside of Rochester) costs twice as much. What makes that decision worth it is knowing they’re sourcing from a family-run business that places an importance on producing the best-tasting dairy with integrity and a focus on the quality of their product and their animals.

While Sophie and Chris do source their fruit and herbs from vendors at the Olympia Farmers Market as well various farms within the region, like Sundowner Farm, Sun Dance Farm, and Boisfort Valley Farm, a lot of local growers come knocking on their door to offer fresh produce, which speaks to collaborative nature of this region’s producers and the desire to make amazing local food.

A quick glance at Sophie’s Scoops menu and you’ll understand that a lot of thought goes into the flavors they offer. These have mainly been influenced by the food and drinks they’ve enjoyed working in the food industry, and surprisingly, they might not seem like flavors that would taste good in an ice cream. “We’ll eat desserts or enjoy a cocktail and ask often ask ourselves, ‘Would this taste good in our ice cream?’” admits Sophie. Their Olympia Fog flavor is 100% based on a London Fog tea drink Sophie made at a restaurant she worked at in Seattle. Using flavors that have made an impact on them and “riffing” off that to create something new and special is a hallmark of Sophie’s Scoops.

Another driver of their rotating menu (though there are always several best sellers that never leave) is what their farm sources bring them. It might be something they talk about beforehand, but for Chris, he’s most inspired when growers just bring him ingredients. Their Sage Whaaaa? flavor was the result of an overabundance of fresh sage.

Flavors change constantly at Sofie’s because their ingredients are super seasonal, so come with an open mind. In addition to their cow milk-based gelato, they also have dairy-free options: a fruit-based sorbetto and coconut milk cream-based ice cream which are available at both locations. Coffee drinks and affogatos (a scoop of gelato with two espresso shots) are also available for those needing a quick pick-me-up.

Best Sellers
Butterscotch (think sweet and salty)
Cookie dough (because cookies)
Fig Sorbetto

Unique Flavors
Basil Stracciatella (chocolate flakes) with a Marionberry Swirl
Cardamom
Sage Whaaaaa? (sage gelato, chocolate-covered almonds, and sour cherries)

Ingredient Sources
TUNaWerth Creamery
Lost Peacock Creamery
Sundowner Farm
Boisfort Valley Farm
Sun Dance Farm
The Fresh Approach
Evergreen Valley Lavender Farm
Piece by Piece Farm (pick up their CSA at Sofie’s!)