It’s that time of year again, and we have a few quick updates to share.
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.
- We’ll be closed for the one day on Monday, December 14th for our staff party
- 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).
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!
Our 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!
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/
Kim and Daniel from ONE give us and other local friends some love in Travel + Leisure magazine.
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!
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. Continue reading
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.
We just thought you needed to know. We’ll be over here sneaking scoops of ice cream out of the walk-in.