When Jake Godby and Sean Vahey opened Humphry Slocombe six years ago, little did they know that their unique flavors (e.g., Jesus Juice Sorbet, Apple Coded Bacon, and their now famous Secret Breakfast), would garner worldwide attention, landing them in The New York Times and Vogue. We talked to the sweet treat-pushing duo about their favorite junk foods, future plans, lazy Sundays, and more.
7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
If you've only had Jake Godby's innovative ice cream at Humphry Slocombe, you're missing out. His cookies are buttery, soft, and packed with rich chocolate, perhaps my favorite in SF. Pour yourself a tall glass of milk, or indulge with a scoop of Secret Breakfast.
Makes 30 cookies
Elizabeth Weil's feature profile on pastry chef Jake Godby, the owner of the cultish ice cream shop Humphry Slocombe, came out in this Sunday's New York Times Magazine. As she is apt to do, Weil turned what I thought would be the expected, all-praise-wacky-ice-cream-flavors piece into an article that subtly presented a couple thoughtful ways to view SF's food world. She writes of Godby:
Being a consummate generalist, I’m in awe of specialists. You know—people who dive full bore into their subject or project and emerge with pure genius. Perhaps it’s a hopelessly wandering curiosity that plagues me, but I readily admit to not possessing this kind of attention span or drive. Whatever it is, I’m grateful to the specialists of our local food world for sharing the delicious outcome of their passions.