Pastry chef Jessica La Forge has been making desserts in professional kitchens since her first baking job at the Broadmoor Hotel in Colorado Springs when she was sixteen. Most recently, she was in charge of the ice cream at 5280 Ice Cream, the confectionery arm of 5280 Burger Bar in the Denver Pavilions downtown. But she was interested in taking her recipes wholesale, so she started her own ice cream company called God Save the Cream — and she just snagged the account to serve her ice cream at the Denver Zoo.
Desserts have been a big part of La Forge's life; she graduated from the Culinary Institute of America and landed an executive pastry chef position when she was only 21. Her training and experience show in her recipes and in her commitment to quality products. Flavors like blueberry Stranahan's, hibiscus sorbet, and yuzu are made in three-gallon batches from extracts that La Forge makes herself, with no artificial colors or flavors. For popular flavors like Oreo Cookie, hers is a "dirty" version that incorporates fine-ground cookies into the cream as well as bigger chunks mixed in. And the caramel in her caramel swirl is also made from scratch.
God Save the Cream has been popping up at a few restaurants and venues around town, like the Goosetown Tavern on Colfax Avenue and Comedy Works South in the Landmark development in Greenwood Village, but most of La Forge's new business has come from catering. In addition to ice cream, she also makes ice cream sandwiches, cakes and pies — "Anything with ice cream," she explains.
The ice cream maker hopes to eventually expand her business to more restaurants, but for now catering is keeping her busy — she is her company's only employee. For catering packages, La Forge offers off-menu items on request and party packages that include service from her ice cream truck. Catering details are available on the God Save the Cream website.
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