The Flower Power Series

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.

Especially springy and boldly floral. Here, we pair rose water with pistachio—a traditional combination of Middle Eastern flavors—as a tribute to the Persians who invented ice cream a few millennia ago and made all of ice cream history possible. We ribbon in rosewater white chocolate fudge alongside our scratch-made butter mochi cake, marbled with strawberry butter. It’s insanely decadent, yet incredibly light and airy—just like those sunny early spring days.

A floral wallop with a stunning array of color. We infuse cream with Jacobsen Salt Co honey, marigold petals, and saffron—the world’s dearest spice, requiring up to 68,000 hand-harvested flowers for just one pound. Saffron sets your tongue abuzz while marigold and honey bring a floral roundness. Then, we candy cornflowers—the beautiful, dark blue flowers found growing in fields of corn and wheat, before folding into the ice cream for a winter-blues-busting floral display.

Along the West Coast, the humble, hardy rhubarb is a welcome sign of spring. We transform the PNW’s abundance of rhubarb into a simple crumble a la mode. To do so, we dark roast anise for the crumble, delivering a floral punch that can stand up to the acidity of rhubarb jam, the sum more satisfyingly complex than its individual parts.

Hailing from the remote high mountains of Haiti, Mathilde spent her childhood learning her family’s traditional recipes over open flame. As an adult, she returned to start her own non-profit in her village to fund projects for a school and a health clinic. Now, after a successful run at food incubator Portland Mercado, Mathilde is on a mission to showcase the richness and beauty of Haiti through a different lens. She’s turned Haiti’s national flower, the hibiscus, into a spicy ginger brew. We simply add coconut cream and churn it into a bright, tropical sherbet.