About Scoops & Sprinkles

We make everything in the back of the shop, in twelve-quart batches, with milk from a dairy forty minutes east of here. That limits how much we can make in a day, which is why we sometimes run out of the maple walnut by four in the afternoon. We have made our peace with it.

The flavour board changes every week. There are eight permanent residents and four rotating spots that we fill based on what looks good at the market and what one of us has become briefly obsessed with. Past obsessions have included sweet corn, black sesame, and a cardamom pistachio that people still email us about.

We get asked for shirts constantly, mostly by people who moved away and want to prove they were regulars. So: shirts.