Sixth Course is a San Francisco confection company that makes all things sweet. We specialize in small-batch, handmade truffles, mousse cakes, tarts, and frozen novelties.
Gianina Serrano and Bridget Labus, who together have decades of experience in the Bay Area's finest kitchens and luxury five-star hotels, decided to strike out on their own and create a space to showcase their love for pastry.
Sixth Course is committed to supporting sustainability, local economies, and community. Fresh organic dairy, hand selected produce, and the finest ingredients are sourced locally whenever possible.
We use only quality, sustainable couverture from the top local and international producers. Our producers are dedicated to the long term success of the farmers and co-ops where the beans are purchased, assisting with improvements in the environment, farming techniques, and community education. The cacoa beans are Rainforest Alliance and Fair Trade certified.
We are proud to use Clover Stornetta organic dairy sourced from family farms along the north coast of California. The cows are not treated with antibiotics or the growth hormone rBST and the farms are American Humane Certified. Our butter comes from Sierra Navada Cheese Company. It is vat-cultured in small microbatches with live active cultures.