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Teaser: Every January for Elvis’ birthday, we had an Elvis impersonator perform in our shops.

Our most indulgently yummy creation of all time, thanks to our friends at Seattle’s Cupcake Royale.

Fermented anchovy sauce meets its sweet candied destiny.

Perhaps the most contested flavor in the vault—and the one that taught us about the 1920s ice cream-making technique known as "freckling".

One bite and you literally get chills on the back of your neck.

Our first foray into infusing caramel with...bacon fat.

A punchy cocktail in a scoop, crafted with Jeffrey Morgenthaler of Portland’s Clyde Common.

We turn the U.S. Representative's famous 17-ingredient fruit cake into a festive ice cream.

An entrancing flavor of black pepper, coconut, and passionfruit.

Each glorious part of the classic bun—fluffy roll, gooey filling, and cream cheese frosting—in cinnamon ice cream.

For anyone who likes to sneak sips of pickle juice straight from the jar, we created a flavor just for you.

When a fourth-grader suggests recreating his favorite Sesame Street character as ice cream, you humbly oblige.

Four words: Candied duck skin brittle.