![]() “I suppose the business started with my mothering,” Foster says. Soon, it wants to function as a worker-owned cooperative, where co-founder Nicole Foster plans to hire formerly incarcerated citizens. Once inside, you’ll notice the silver vats of ice cream, some of which are covered with pistachio bits or drizzled with thick syrup.Ĭajou is the DMV’s first Black-owned plant-based creamery. We’ve gotten so much from it.”ĭecorated with woven lamps, cascading potted plants, and Buddha statues, this bright-yellow-painted Howard Street storefront-inspired by the owners’ travels “all over the world”-offers tranquil respite from the midday heat. “But to meet so many people, form connections, and have a place that brings people together has been a great experience. “Ice cream is just such a fun product,” Kim says. “He’s like a little ice cream connoisseur in his own right.”Ībove all, the family sees the dairy dessert as a vehicle for serving their community. “Rhett has a good sense of flavor,” Kim adds. ![]() Naturally, the couple’s 5-year-old son, Rhett, and 2-year-old daughter, Blake, like to assist. “So much of it is just about experimenting,” Kim says. So, what’s the owners’ secret to concocting their quirky best sellers? But Bmore Licks is a great spot to get adventurous, with signature flavors such as the blue Cookie Monster, Zeke’s Coffee Toffee, strawberry Oreo, and orange creamsicle O’s and Bros with brownie chunks. Sure, you could get a classic vanilla or chocolate in a cone or cup. Three years, a second location in Federal Hill, and scores of flavors later-there are 100 soft-serve flavors, as well as over 30 flavors of hard ice cream-they’re still finding excuses to “keep eating ice cream,” says Kim. Married couple Kim and Barbara Maloni, whose family owns two ice cream shops in New England, had been pining for more dessert options near their Patterson Park home, so they decided to open their own along Eastern Avenue in 2017. Sun drenches the corner outside Bmore Licks in Patterson Park, where customers (and their dogs) mull over chalk-scribbled flavors of hard and soft ice cream. → Bmore Licks PATTERSON PARK AND FEDERAL HILL “A lot of people still don’t know we’re out there, but we’re here to stay.” “Ice cream is still so new to us,” says Nochumowitz, who hopes that his scoop venture draws in some new faces this summer. with chocolate chips) and the I’m So Crabby, which blends Utz crab chips into a vanilla base. Other favorite flavors-also available at area food markets like Geresbeck’s and Graul’s-include Cal’s Streak (an orange creamsicle ode to Cal Ripken Jr. Some people don’t expect that, but it works well in terms of texture and taste.” ![]() “It’s like an egg custard snowball with marshmallows swirled in. “Summer in Charm City is our top seller,” he says. True to the brand, the scoops are served in Chinese takeout-style boxes. Inspired by homegrown treats like Goetze’s Caramel Creams and Berger cookies-which frequently appear in his boxes-last year, Nochumowitz launched a walk-up window on the other side of the Avenue to sell batches of Baltimore-themed flavors. To ring in the dog days of summer, we visited a few of our favorite ice cream shops in town to help you get your fix.Īfter four years of selling his namesake gift boxes full of Charm City goodies-and curating a collection of other local items and apparel at his Maryland flag-painted storefront on the Avenue in Hampden-Baltimore in a Box founder Ross Nochumowitz says transitioning to frozen sweets seemed like “a natural fit.” “It’s something people often use to celebrate.” “Ice cream puts you in a good mood,” says Kim Maloni, co-owner of Bmore Licks, which operates locations in Patterson Park and Federal Hill. No matter your preference-waffle or cake cone, rainbow or chocolate sprinkles, malted milk balls or crushed Utz chips-there’s something about this sweet treat that spikes serotonin. In 1851, he opened America’s first commercial ice cream factory in Seven Valleys, PA, and, lucky for us, brought ice cream as we know it to the masses. These days, innovative flavors abound, from French poached pear at Cajou Creamery to red velvet cake at The Cow.īut our ice cream scene wouldn’t be what it is without Baltimore milkman Jacob Fussell, who often had a surplus of cream and decided to freeze his unsold product. In the Baltimore area, independent ice cream shops flourish everywhere from Downtown to Reisterstown-and we’ve come a long way since basic chocolate, vanilla, and strawberry were our only options.
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