Skip to main content

Ice-cream the all time No.1 soft-serve in the world


Soft-serve, the often overlooked ice cream, is in the midst of a makeover.

It’s being dipped in melted Belgian chocolate flavours, like key lime pie and white chocolate Oreo, before being slathered in toppings as the coatings harden.
It’s being stuffed into cone-shaped pastries, layered on top of toasted rice, topped with cotton candy and rolled in popular breakfast cereals.
New shops serving up Instagram-worthy cones keep springing up, while existing brands expand to new locations.
Consumer demand, so far, has been fuelling that growth but with the winter months approaching, it’s up to the shops to sustain demand as temperatures dip — and to ensure soft-serve isn’t just another passing food fad.
“The ice-cream business is very popular,” said Sam Arif, co-founder of La Diperie, a soft-serve chain that started in Montreal.
At La Diperie, there is only one flavour of soft-serve (vanilla) but patrons can choose to dunk the cone into one of dozens of flavoured chocolate sauces and finish it off with various toppings.
Since Arif opened his first shop in Montreal in 2014, it’s grown to five locations, including a Toronto shop that opened earlier this summer. La Diperie’s next stop will be Vancouver, he said, as part of a plan to expand to each major Canadian city.
One of his competitors, Sweet Jesus, grew from a pop-up shop about 2.5 years ago to three Toronto stores and one in Ottawa that opened last weekend.

Owner Andrew Richmond doesn’t know where he’ll open his next spot, but said the company is working towards a franchise model because there’s been abundant interest from people wanting to partner up.
“Ice cream is a category that makes people smile,” said Ann Stone, a lecturer at the University of British Columbia’s Sauder School of Business who was once in charge of Dairy Queen’s mall business.
About 90 per cent of Canadians surveyed by market research firm Mintel said they eat ice cream during warm months, according to the company’s most recent report on the frozen treat and other icy novelties in Canada.
Ice-cream businesses are tapping into “a time-honoured Canadian tradition,” Stone said.
Sam Arif
“And they’re making it even more fun,” she said, by allowing customers to take a favourite treat and have fun with it via exotic and creative flavours and toppings.
But innovation alone is not enough. Food fads, like frozen yogurt bars, can come and go — sometimes with a life span of only a few years, Stone said.
“Everybody can put rum-soaked blueberries into some sort of lactose-based thing,” Stone said.
Arif agrees.
“If you only have innovation, you might be just a fad and go,” he said, adding he also emphasises quality, value and consistency at La Diperie.

Stone said that one of the things that sets a business apart is how well it can become part of the fabric of the local community.
A shop can do that virtually, she said, by having a massive and active social media following. Sweet Jesus, for example, has nearly 63,000 Instagram followers. The company also boasts an aptly named Snapchat “confessional” in its newest Toronto location.
Stores can connect with their communities in more traditional ways as well, Stone said, perhaps by offering discounts to a local kids’ sports team after games or hosting various community group meetings. La Diperie involves the community by naming some of its pre-made cone combinations after frequent customers, said co-founder Francisco Landaeta.
That’s the type of customer-friendly savvy that can make a business “beloved and sustainable,” she said.

It can also guard against the perceived seasonal nature of the ice-cream industry — although Stone points out that’s actually less of an issue than might be assumed given grocery stores do sell frozen treats year-round. If a local business is beloved, loyal customers will still visit during the colder months, she said.
Some businesses also diversify their menus and add hotter elements to accompany the ice cream.
Sweet Jesus doubles as an espresso bar at all but one location, Richmond said, even serving affogatos — an ice cream-and-coffee concoction.

Comments

Popular posts from this blog

Instant 3-Ingredient Strawberry Frozen Yoghurt

My fondest memory of strawberries is the strawberry jam my mom used to simmer up when I was a child – she’d buy them in bulk when they were in season and cheap and torment us all by filling the house with the smell of sweet strawberries and boiling sugar on what always felt like the hottest of summer days! It was, appropriately, hard work which resulted in the sweetest of rewards!
And speaking of sweet rewards, do you remember the days when delicious, sweet strawberries were only available during summer? When you’d spot that first punnet on the supermarket shelf and do a little happy dance on the inside? (or on the outside – I don’t judge). While they seem to be on shelf all year round now, I flat out refuse to buy them out of season – they never taste quite as good as when you have to wait for them don’t they? And while my fondest memories of them do involve jam, I’m not about to sweat myself to death over a stove top to relive my childhood memories (sorry mom!). So instead, I’m telli…

The Chocolate Lava Cake Lover.

The Molten Lava Cake Lover. If you love chocolate cake, chocolate sauce and hot fudge, molten lava cake is the dessert for you. It outdoes every other chocolate dessert in its chocolateness. It’s basically a chocolate-lover’s dream come true.  These individualized cakes give you all the richness of a flourless chocolate cake, but when you break into it with a spoon you’re rewarded with a molten chocolate filling. Bonus, they often come topped with ice cream or whipped cream ― and sometimes both.  There’s no dessert more worthy of Valentine’s Day than this holy grail of chocolate cakes. That’s why we found 5 recipes for you to choose from. (One of them is lemon instead of chocolate, just to offer a little variety.)

1Easiest Chocolate Molten Lava Cake
Get the Easiest Chocolate Molten Lava Cake recipe from Sally's Baking Addiction

2 Raspberry Molten Lava Cake Get the Raspberry Molten Lava Cake recipe from Texanerin 3 Chocolate Peanut Butter Lava Cakes

The most delicious Eggettes recipe.

EggettesEggettes is the Hong Kong style waffle and you can found it at every night market at Hong Kong. But about the delicious eggettes, you have to know how to cook it by following its recipe. So here we show the 'secret recipe' of eggettes for you. This was my introduction to eggettes, a classic Hong Kong street food. Like most street food, they taste best seconds after they’ve been handed to you by the vendor. Crisp on the outside, soft and fluffy on the inside, it’s like bubble wrap made of cake, and pulling off the individual “eggs” affords a satisfaction akin to popping the little bubbles on bubble wrap. The Chinese name, daan jai or gai daan jai, literally translates to “little eggs”, which is what the treat resembles, although somewhere along the way someone came up with the much catchier name “eggettes.” Eggettes became one of my and my sisters’ favourite things to eat in Hong Kong, and every time we’ve returned, we keep one eye open for a eggette stall every time we …