Snowbunny opened in Healdsburg in February, a few doors down from Downtown Bakery, in a prime spot overlooking the Plaza.
Entrance to Snowbunny
Operated by the folks from SF’s Acre Gourmet, the watchwords for food sourcing here are local, organic, sustainable, and healthy. The frozen yogurt is made with organic Straus yogurt and organic Clover milk, and does not contain high fructose corn syrup.
My first visit to Snowbunny was bissextile day (February 29). I had the place to myself and tried all four flavors. The vanilla and chocolate flavors are low-fat; while the original tart and a rotating fruit flavor are non-fat. I’m all about the Korean-style tart, plain flavors of froyo. While Snowbunny’s is nice, almost as good as my favorite at Harmony in San Carlos, the other flavors are where this place really stands heads and shoulders above the masses. The vanilla is just exquisite, weaving the delicate flavor of the bean through the natural dairy taste, light sweetness, and faint cultured tartness in beautiful harmony. The blend of artisanal chocolates lends layers of complexity that I’ve not tasted in any “chocolate” frozen yogurt before. After the warning about how “tart” the original would be, I found it quite muted and would have liked a bit more zing. It shows off the taste of the milk well and has a very clean finish. My choice this time was the fruit flavor, pomegranate. It has just the right amount of sweetness to tame the natural bitterness of this fruit without covering it up completely and marries well with yogurt’s tart nature.
Small pomegranate frozen yogurt in biodegradable bowl
Returning a couple months later, I found many more customers here and offerings of fruit salads, cereals and the like for breakfast. I ordered a waffle and a small cup of sipping chocolate and took a seat at a sunny table in the window nook.
Plaza view from the window table
The waffle was rather disappointing. Even though I asked for it “dark and crispy”, it was more toward blonde and rubbery. It had little flavor and was lacking in eggy richness. Also, I found it tough and chewy rather than the crisp exterior and tender interior of my platonic ideal. This is a recipe that needs to go back to the laboratory for rework. Served with maple syrup and butter, I was surprised to be handed a couple ice cold pats of foil-wrapped generic butter.
The sipping chocolate was not to my liking either. Very thick and cold, it had a grainy almost lumpy texture in the finish. I asked if I could “trade it in”, and it was mixed with some coffee to make a satisfactory mocha for me.
Snowbunny Frozen Yogurt
312 Center St, Healdsburg, CA