(This article appeared in the Winter 2021 issue of Pastry Arts Magazine)
Barb Zapzalka, Owner
To create quality-driven ice cream, one scoop at a time, by using local and all-natural ingredients.
It depends on the season. Hands-down April through June it’s our Fresh Rhubarb Ice Cream. Other months of the year it’s Lemon Infused Olive Oil and Sea Salt or Local Honeyberry and Raspberry Crisp.
Secret of Success
Know where you came from and build upon that to create your own flair. Treat your customers, staff and farmers like family.
Shop’s Best Feature
The smallness and well thought out space. I really take advantage of every inch of the shop to create a welcoming ice cream loving cave!
Visit https://www.pumphouse-creamery.com/ for more info.
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