Even Crema Cafe’s salad dressings are made with fresh ingredients like locally sourced ginger
Published September/October 2014

Cream of the Crop

Sweet and savory treats are the name of the game at Cottonwood’s Crema Cafe

BYStacey Wittig
If the made-from-scratch gelato at Crema Cafe in Old Town Cottonwood brings back memories of scrumptious flavors you may have experienced in Italy, don’t be surprised. To perfect creations coming out of her in-house creamery, chef and co-owner Kelley Foy traveled to Bologna to study with an Italian gelato master. 
 
“I wanted to learn the traditional standards: small batches, no mixes or artificial fillers, and no added colors,” explains Foy, who allows natural fibers from the fruits or vegetables that flavor the gelato to replace fillers. 
 
Half-pints of gelato frequently are labeled noting local businesses — Firecreek Coffee Company for espresso bean gelato and Page Springs Cellars for Barrio fig gelato; the latter is infused with the winery’s most popular red wine. 
 
This dedication to artisan cookery extends throughout the rest of the gluten-free-friendly menu that features all-day breakfast and lunch. Foy, who also studied in Avignon, France, admits that as much as she’s traveled, she always comes back to Southwest cuisine, yet applies what she learned during her travels. 
 
Notable Noshing
Inside Crema Cafe, young hipsters and snowbirds alike sip espresso and relish savory sandwiches like the aged-Gouda truffle melt in the sunny courtyard.
Gelatos, such as salted caramel butter, are made on-site daily at the cafe’s creamery
Gelatos, such as salted caramel butter, are made on-site daily at the cafe’s creamery
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