L.A. Creamery
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Of the offerings at L.A. Creamery, including ice cream, sundaes, malts, shakes and organic baked goods, co-owner and executive chef Jessica Goryl says “everything is about as natural as you can get, and everything is made from scratch—no weird chemicals.” She makes one gallon at a time using organic milk from Straus Family Creamery in Tomales Bay, California.Photo by: Erika Heet -
Kelly Architects, based in Hollywood, helped Goryl and her co-owners establish what she calls their “thoroughly modern take on an ice cream shop.”Photo by: Erika Heet -
Today’s homemade and hand-packed flavors included Tahitian Vanilla Bean, Cookies & Sweet Cream, Peanut Butter and Milk Chocolate Swirl, Green Apple Cider Sorbet and Fresh Peppermint Chip.Photo by: Erika Heet -
A young visitor digs in to her Triple Berry & Cream scoop in a homemade waffle cone.Photo by: Erika Heet -
Vintage accessories add to the semi-retro feel the owners sought to achieve for the shop, which Goryl describes as “a diverted route from the old-fashioned, pastel ice cream parlors of the past.”Photo by: Erika Heet -
Two dozen specialized flavors are posted each day on the chalkboard.Photo by: Erika Heet -
Homemade sauces are available to accompany L.A. Creamery’s hand-packed to-go pints of ice cream.Photo by: Erika Heet -
Daniel offers a sample of Bourbon flavor ice cream, on an eco-friendly stainless-steel testing spoon.Photo by: Erika Heet -
Mary adds fresh-baked brownie bites to a custom sundae. “I hate when I see ‘No substitutions’ on a menu,” says Goryl. “We want people to do whatever they want and have fun.”Photo by: Erika Heet -
My Make Your Own sundae, with a scoop each of Peppermint Chip and French Valrhona Milk Chocolate–Guinness ice creams with toppings suggested by Goryl: fresh brownie pieces and buttercrunch toffee, with whipped cream and caramel sauce.Photo by: Erika Heet
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