for our name and our mission. After ten years as a chef, including stints at at a 5-star restaurant in New Zealand, Chef Emily decided to take her chef experience and combine it with her love of locally-sourced, all-natural ice cream. She returned to America, and settled into an eclectically-adorable small town called Eugene, Oregon.
in a successful food cart, we moved into our first scoop shop in downtown Eugene, where we handcraft small-batch ice cream in Oregon's smallest dairy plant (200 square feet). We do things a little differently.
Using fresh, local, hormone-free milk and cream gives the ice cream a robust flavor and mouth feel that takes you back to when you were a kid—when ice cream was made from real, honest ingredients.
local ingredients with responsible exotics to achieve flavor profiles that are a far cry from what we have settled for in ice cream. We believe in helping the local community.
partner with local farmers and producers to create essentially fresh, seasonal flavors like Strawberry Riesling Sorbet, Cherry Brie, Just Beet It!, and Pumpkin Pie. The future is sweet.