Cream + Sugar Artisan Ice Cream
We didn’t set out to start an ice cream company. In fact, we set out to make high-quality, house-made, hand-packed ice cream in fanciful flavors to serve in our Fine Dining Restaurant Group restaurants. As fate would have it, once our guests tasted the sweet treats, they started asking where they could buy a pint or a container to take home with them.
From a small space in the back of one of our restaurant kitchens, production grew! This led chef Chad Horton to bring on more team members to simply keep up with the demand for our frozen treats. These new team members’ entire jobs was assembling ice cream sandwiches and packing pints.
With two specialty stores in the Fine Dining family in which we could sell our products, we started packaging our ice cream in quart containers and blank white pints, calling them Cream & Sugar, slapping a sticker on them and selling them to eager customers. Word made it around Jackson Hole fast. Pretty soon, we couldn’t keep the ice cream on the shelves and nearly as soon as we restocked them, the containers were gone.
Since then, our team, table, and freezer space may have grown, but our approach has not. All Cream & Sugar ice creams are still made by hand using milk and cream from regional farms, cookies for the sandwiches are baked daily, and everything is assembled and packaged before making its way into the hands of our eager customers. We believe our hand-made approach is evident in every last drip.
No matter the creation, each Cream & Sugar product is spun with love, knowing that life is simply better with ice cream.
Featured in:
Food & Wine Magazine
The Food Network (“The Most Iconic Dishes in Wyoming”)
