Let everyone else go crazy over secret breakfast and salted caramel ice cream--it only means there will be more Scream Sorbet for you.

This East Bay company has been scooping up its impossibly creamy sorbets--in flavors like pineapple guava, kettle corn and concord grape--at farmers' markets since the spring of 2008. But they've finally opened a brick-and-mortar scoop shop, on the stretch of Telegraph Avenue that houses Bakesale Betty and Pizzaiolo.

There you'll find the full array of seasonal flavors, which owe their supernaturally smooth, iceless texture and brilliant, bright flavor to the method by which they're made: a fancy Swiss machine called the Pacojet, which grinds the frozen ingredients into microscopic bits (think of it as a superchilled food processor).

The shop also sells sorbet sandwiches ($4.75), including gingersnaps paired with coffee-almond sorbet, and hazelnut shortbread surrounding a sweet-tart mandarin sorbet that tastes like the purest distillation of the fruit.

For those eager to see the Pacojet in action, Scream also offers Sunday tours and tastings ($45; click here for information) at its commercial kitchen in Emeryville, where you'll have the opportunity to sample the goods straight from the source.

Scream Sorbet, 5030 Telegraph Ave., Oakland; 510-394-5030 or screamsorbet.com