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L.A. Creamery

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Former pastry chef Jessica Goryl, who learned to make ice cream while working at a steakhouse, has just opened L.A. Creamery, which offers two dozen homemade flavors each day, churned onsite in a shiny silver machine nicknamed Zelda. For each flavor of what she calls her “artisan ice cream,” she uses no more than five locally derived ingredients, including organic cream from Straus Family Creamery in Northern California, and seasonal fruits and nuts. Goryl and her fellow ice cream artisans make the waffle cones, sauces and toppings (like brownie pieces and gingersnaps) fresh each morning. She and her co-partners, Stephen Bikoff and Nancy Saltzman, recruited George Kelly from Hollywood-based Kelly Architects to create a modern ice cream parlor, complete with a sign that asks patrons to “keep calm and have an ice cream.” The flavors, which change every day, can vary from Salted Caramel and Green Tea to Sticky Toffee Pudding and always include ‟adult” varieties like Bourbon or Milk Chocolate–Guinness, which is really, really tasty.

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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.
    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.
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  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.
    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.
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  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.
    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.
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  A young visitor digs in to her Triple Berry & Cream scoop in a homemade waffle cone.  Photo by Erika Heet.
    A young visitor digs in to her Triple Berry & Cream scoop in a homemade waffle cone. Photo by Erika Heet.
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  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.
    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.
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  Two dozen specialized flavors are posted each day on the chalkboard.  Photo by Erika Heet.
    Two dozen specialized flavors are posted each day on the chalkboard. Photo by Erika Heet.
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  Homemade sauces are available to accompany L.A. Creamery’s hand-packed to-go pints of ice cream.  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.
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  Daniel offers a sample of Bourbon flavor ice cream, on an eco-friendly stainless-steel testing spoon.  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.
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  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.
    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.
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  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.
    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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