Hurricane Florence Plans

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Like many of you, we have been watching the shifting forecasts trying to plan for getting through hurricane Florence’s impact. Here’s what we’ve decided on so far.

It looks like rain and wind will be starting this evening (Thursday 9/13). For the safety of our staff, we will be closing at 6:00 pm. While we’re open during the day all ice cream, coffee and pastries will be 20% off.

We also intend to be closed Friday and Saturday. What happens beyond Saturday will depend on how the weather progresses. If we get bad power outages or water damage, we may need several extra days to clean up and/or restock. If the storm is extra mild, we may be able to reopen Saturday but with limited hours/menu/staff.

Please stay safe, and thanks for reading!

Holiday closing, the return of flight night, and oh boy do we not blog much

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Hello, friends! I’m sure you’ve noticed that we don’t make blog posts very often (or perhaps you didn’t notice, since, well, we don’t make blog posts very often.) But we’ve got news to share.

First:

We will be closed from December 23rd through January 1st, reopening on January 2nd. Get your gift cards and holiday pints soon!

Second:

Speaking of gifts: have you seen our new t-shirts? Or our tea tins and bagged coffee? And did we mention the gift cards? We’ve got a great selection of stocking stuffers this year! And if you haven’t tasted our new selection of teas from Art of Tea, come in and try a cup with a homemade pastry for $1 off this Saturday.

Third:

Since the weather was unseasonably warm this fall, we’re just now starting to plan this year’s flight nights. Our first flight night will be Monday, January 9th. Mr. and Mrs. Parlour are traveling back to Mrs. Parlour’s home island of Saba this Christmas, and we’ll be bringing back ingredients for a very special Caribbean-themed flight. We’ll update again with the menu and ticket link when we return from our trip!

And finally: eggnog ice cream goes on the menu this week! Made with spiced rum and Homeland Creamery nog. Happy holidays!

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We’re hosting our first pop-up dinner!

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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/

We’ve got some good news…and some bad news.

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Let’s start with the bad news first. Unfortunately, construction on our shop’s expansion is undergoing some major delays. Going through a brick wall in a multi-story building is pretty complicated. Since expanding the shop means cutting through a brick masonry wall, that also means finding a way to reinforce that wall and keep it holding up the building. The way to do that is to put in some steel beams and concrete footers under the floor, on firmly packed soil. Read more

Concrete everywhere!

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In case you were wondering just how messy it can get when you have to cut into a concrete floor, we’ve got the answer for you right here.

 

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We just thought you needed to know. We’ll be over here sneaking scoops of ice cream out of the walk-in.

We’re growing

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You may have read the news making the rounds that we’re expanding our shop to include the space next door (119 Market, formerly occupied by Playworks). We’re very excited to add a pastry case, a dedicated coffee station, another register, and extra seating—including private party space. (In boring news, we’re also adding more dry storage space and will finally move our desk out of the kitchen staff’s way, into a proper office.)

Most of the details are in the press release we just sent out (pasted in below), so we don’t need to go into it all. We just wanted to announce it on our own site, where we can take comments— and preemptively answer some questions. Read more