Best Ice Cream - 2009
Talk about a cool idea.
When number crunching started to wear thin, globetrotters Helen Yung and Jan Wichayanuparp left the world of finance for the world of ice cream — and the Valley's better for it.
Their adorable, citrus-hued ice cream shop, Sweet Republic, opened last year with a distinctive point of view and a uniquely tasty product that attracted the attention of foodies well beyond the vicinity of the Shea Boulevard strip mall where they sell a rotating selection of freshly made frozen treats. Earlier this year, they even got a nod from Bon Appetit magazine, which included them in a list of "Best Ice Cream Shops" in the whole U.S. of A.
Yung and Wichyanuparp's luscious, artisanal ice cream is free of artificial ingredients, made with rBST-free milk, and is homemade in every aspect, from the brownie chunks in the Brownie Swirl ice cream to the cones they scoop it into. In addition, the shop itself is sustainably designed and features free Wi-Fi, making it a fun place to chill — literally.
Although Sweet Republic always keeps such classic flavors as Belgian chocolate and vanilla bean in regular rotation, Yung and Wichyanuparp's experience living in such far-flung places as London, Hong Kong, and Singapore shows up in the more exotic flavors. Salted butter caramel and the Cheese Course Duo (Roquefort blue cheese ice cream with Medjool dates) have become cult favorites, and depending on the day, they might even have bacon ice cream.
From their regular posts on Twitter to their appearances at First Fridays in their ice cream bus, the Sweet Republic gals are impressively proactive in getting the word out about their scrumptious creations.
But trust us: Ice cream this good still speaks for itself.