Happy Friday
Photo by Lore Pemberton
Happy Friday, friends!
There’s something about this week that feels like a deep, collective exhale. The start of Lent, temperatures finally drifting into the 50s—it’s enough to make you pause and soak it all in. Winter may not be completely finished with us (I wouldn’t be surprised if we see another snowstorm or two), but those bitter, negative-degree days and the driveway-turned-ice-rink feel like they’re behind us. And I don’t know about you, but I’m just so grateful for that gentle hint of a new season and a slightly less frosty breath of fresh air.
And can we talk about that smell of melting snow? It’s subtle, but it carries so much promise. It smells like change is coming.
Around here, we’re already leaning into all things spring. We’re dreaming up fresh, bright flavors and happily booking weddings for our little gelato cart—each event a sweet reminder that warm, joy-filled days are ahead. There’s such an energy this time of year, and it has us feeling hopeful and inspired.
I’d truly love to hear from you, too. What spring flavors would you love to see at the creamery? Is there something new you’ve been hoping we’d try? I read every single comment and email reply, and your ideas genuinely shape what we create. So don’t be shy—I’ll be waiting in anticipation to hear from you.
In the meantime, we couldn’t quite let the Valentine’s buzz fade away just yet. Strawberry is still shining in the gelato case this week, and we’ve filled it with some pretty irresistible flavors.
First up: Strawberry Oreo. Think classic cookies and cream with that tart, fruity berry note you all loved so much last time. It’s playful and just a little nostalgic.
We also brought back our sweet-and-salty Chocolate Chip Cookie Dough, made with our own house-made edible cookie dough folded into a brown sugar vanilla gelato base. It’s cozy and comforting in all the right ways.
Peanut Butter Banana has returned (because some classics deserve a spotlight), alongside Coffee Toffee—made with real Heath toffee bits—and your favorite Hot Cocoa, a chocolate marshmallow dream that even finishes with those tiny marshmallows that taste like childhood.
And since Girl Scout cookie season is in full swing, we couldn’t resist creating our own take on a Samoa—featuring toasted coconut, pecans, and rich chocolate gelato. It’s everything you love about the original, reimagined in scoopable form.
It’s a full, beautiful case this weekend, and we can’t wait to welcome you into the Scoop Shoppe on Main Street in our favorite little town of Brockway. There’s something special about this season—about gathering, trying something new, and celebrating the simple joys.
Here’s to warmer days, fresh flavors, and the sweetness of what’s ahead. We’re so glad you’re on this journey with us.
Links + finds from the week-
- Did you know we're booking the gelato cart for showers and parties and weddings (up to 200 guests)?
- A Simple Guide to Lent from one of my favorite writers.
- Have you seen this recipe for healthy snickers? I'm trying it with figs this weekend.
- We're on a homemade pizza kick in our house: this one and this one are up next!
- When Farming Is Hard- a really good podcast for anyone facing the brutality that is farming (from John Martin-Fortier, a vegetable farmer).
Have the best weekend,
xx,
Lisa