This is what waiting looks like.
We can’t open yet. But we can work. We can test. We can perfect recipes. We can make granola. We can fix what breaks.
A week in the life of an ice cream shop that isn’t allowed to sell ice cream yet.
The work doesn’t stop just because bureaucracy does.
The granola that ruins all other granola for you. Slow-toasted in small batches, heavy-handed with the good stuff, and genuinely impossible to eat just one handful of. Three flavours. All delicious.
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🌰 Classic Nutty Four nuts and seeds, cinnamon, ground ginger, toasted in extra virgin olive oil. Savoury, nutty, just sweet enough. The one that disappears fastest.
🍫 Double Chocolate Dark chocolate shavings and milk chocolate pieces through a toasted oat and nut base. Technically breakfast. Realistically anytime.
🍊 Fruit + Nuts Candied yuzu and candied ginger — nothing like anything on the shelf near you. Bright, warm, and quietly addictive.
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300g — HKD 115 500g — HKD 175
DM to order ✉️
This week in the kitchen:
Still waiting on FEHD approval. Still working.
Made three batches of granola — getting the texture right, dialling back the sweetness, being generous where it counts. Classic Nutty (four nuts, cinnamon, ginger, dangerous by the handful). Double Chocolate (dark shavings and milk chocolate pieces, no apologies). Fruit + Nuts (candied yuzu and ginger — trust us on this one).
Made to order. Ready to go.
Between batches: base prep, ingredient organisation, kitchen maintenance. Everything
lined up for when approval finally comes through.
Waiting doesn’t mean sitting still. It means staying ready.
More on the granola in the newsletter. Order via DM.
Prep. Test. Taste. Make. Clean. Repeat.
Salted eggs for custard bases. Oreos by the case. Gallons of Cookies & Cream base. Blueberry crumble mid-week treat. Mountains of dishes. This is how ice cream actually gets made.
