A bit of news about our new dairy supplier

We’ve always been committed to making our ice cream with the best ingredients we can find. It’s why we only make strawberry ice cream in season with NC strawberries. It’s also why we make our own salted caramel, chocolate, and coffee bases from scratch instead of buying them pre-made. We make our own hot fudge with Callebaut Belgian chocolate, and we bake our cookies from scratch with cage-free NC eggs. You get the drift. So this is why we’ve made a big change this summer. 

We’re happy to say that starting in July, we’re sourcing the dairy for our ice cream from Simply Natural Creamery in Ayden, NC. Their all-Jersey herd is free to roam and graze, and the feed they eat is grown directly on the farm. Jersey cows also produce a better quality milk that’s higher in protein, calcium, and butterfat, and there’s evidence that their protein (A2) is more easily digested by folks that may have problems with lactose.

We just took a trip out to the farm for their ice cream festival, where we met some of the staff and got plenty of pictures of their beautiful Jersey cows, soon to grace our site and shop. If you’d like to learn more about Simply Natural Creamery, NC Agriculture made a great video about them!

A big announcement for 2018

It’s a new year, and we’re looking to shake things up a bit at the olde ice cream shoppe. With that in mind, please forgive us for what we’re about to tell you.

 

…Are you ready? You might want to sit down.

 

We’re taking our Vietnamese Coffee ice cream off the menu. Now, before you get too upset, hear us out:

It’ll be back! Eventually. But more importantly, we plan to make a different coffee flavor for each month of 2018. This means we can work with lots more different local roasters, plan flavors we’ve been dreaming about for years, and have a little fun!

So, come in this week for our last run of Vietnamese Coffee…once it runs out, we’ll be introducing our first NEW coffee flavor, Coffee Toffee. Just in time for giving up your New Year’s resolutions, this ice cream will feature Bean Traders’ espresso blend and chopped Heath Bar pieces.

What’s your favorite coffee-flavored dessert? Let us know in the comments, and we’ll pick a random commenter to win a pint of Coffee Toffee!

2017 Holiday announcements

It’s true, we really don’t post a lot of “News” on our site! But we just need to make 2 quick announcements.

Holiday Closing

This winter, we’ll once again be closed again from Christmas Day to New Year’s Day, reopening on January 2nd. Mark your calendars accordingly!

Limited-time holiday special order items!

We have some new items you can order online for pickup December 20–24. There’s a new ice cream cake, and a variety pack of seasonal ice cream sandwiches.

Thanks again to all our customers and staff for another busy year! We hope you enjoy all your holiday treats!

Holiday Season News

It’s that time of year again, and we have a few quick updates to share.

Holiday Closings

Like many businesses, we’re going to be closed for part of the holiday season to make sure all of our staff have the opportunity for some time off. We have two closures to announce.

  1. We’ll be closed for the one day on Monday, December 14th for our staff party
  2. We’ll also close from December 24th to January 1st. We’ll reopen on January 2nd.

Please plan your ice cream eating accordingly! If you need to stock up on ice cream, we’ll be having another pint sale before the holiday closure (if you really need a lot, you can pre-order gallons right on our site).

Sufganiyot!

Sufganiyot!Hanukkah (we’re just going with Wikipedia’s spelling) will be here at sunset tonight, so once again we’re serving up Sufganiyot. No preorders this time; it’s first come, first served, while supplies last. We’ll have them today, Sunday, December 6th, and Tuesday, December 8th. The fillings are raspberry or quince jam. These are vegan!

Extra-exciting crossover news!

1449253572996Our friends from Runaway Clothes (the folks who brought you DURM apparel) are opening their own flagship retail shop right around the corner from us in early 2016. But if you want to browse their collection in person before the holidays, you can do it at The Parlour! They’ll be using part of our expanded dining room to set up a pop-up shop here December 10th–23rd! So you can stop by for ice cream and get some holiday gifts at the same time. Don’t forget to wash your hands before handling the merchandise!

We’re hosting our first pop-up dinner!

Since our first flight night was such a success, we’re moving on to the next item on our agenda: hosting a dinner in our party room space! We’ve got a Thanksgiving-themed menu planned and we’ll be making LOTS of food. We don’t have the menu 100% set yet, but we’re very excited about the seitan roast recipe we’re working on: stuffed with butternut squash, wrapped in bacon, and baked inside a puff pastry shell. And yes, everything will be 100% vegan. Get your tickets here: https://theparlour.co/events/event/pre-thanksgiving/

Open again (Except Mondays)!

Just a quick note to let everyone know that as of April 3rd—the 2-year anniversary of our shop’s original opening date—we are back in business in Downtown. We’ve got lots more seating, room for more flavors in our freezers, a new coffee station, and a new pastry display case.

For the time being, we’ve cut back down to six days a week in order to get up to speed on the new setup, train new and returning staff, and just have a little time to breathe before summer hits hard. So if you want to eat our ice cream on a Monday, stock up on pints beforehand, or find some of the other folks who carry it.

Soon we’ll be taking bookings for our Party Room and accepting special orders for ice cream cakes online. To find out more, subscribe to our email newsletter, follow us on social media, or just keep watching this space!