Pastry grad's ice cream shop featured in NYT

ICC Pastry Grad's Ice Cream Shop Featured in NYT

Jersey City’s Milk Sugar Love Creamery, owned by 2009 Professional Pastry Arts graduate Emma Taylor, and Princeton’s The Bent Spoon, owned by 2003 Professional Pastry Arts graduate Gabrielle Carbone, featured in The New York Times.

Milk Sugar Love: “The Creamery is proof that for those of you craving summery frozen concoctions, but stuck inland, there is hope. Unique ice cream destinations are available throughout the Garden State, not just at the beach. Ms. Taylor may not offer fries or soft serve ice cream at her bright, elegant shop, but customers can satisfy their sweet-and-salty cravings with her organic, salted caramel ice cream. And they won’t get sandy.”

The Bent Spoon: “Picking an ice cream at the Bent Spoon in Princeton can be a different sort of challenge, with unexpected flavors like beet streak (beet ice cream “streaked” with dark chocolate) regularly on the menu…From the moment the small, cozy store opened 10 years ago, owners Gabrielle Carbone and Matthew Errico made it their mission to champion New Jersey produce, even if it meant making kale ice cream.”

Read the whole article here: Cold and Sweet, No Trip to the Jersey Shore Necessary

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.

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