Creamistry—a California-based chain that specializes in made-to-order liquid nitrogen ice cream using all-natural and organic ingredients with more than 60 flavors and toppings—announced the opening of a new location slated to open early November in Glendora, California.

The new store, located at 651 S. Grand Ave. Suite 104, will be owned and operated by PJ Singh. Currently working as a real estate broker, he knew the Creamistry brand would enhance his business portfolio and fulfill a need in the local community.

“I am so excited to bring Creamistry to Glendora,” says Singh. “The brand has achieved so much recognition already throughout Southern California – with Creamistry’s natural and organic choices and remarkable atmosphere, I am confident that the Glendora community will welcome our concept with open arms as well.”

Creamistry was founded in 2013 after founder Jay Yim was first introduced to liquid nitrogen ice cream when he spotted a street vendor making it during a trip to South Korea in 2003. Born into a family of Korean bakers, Yim and his wife, Katie, made their first homemade ice cream using liquid nitrogen with the help of his father as the quality control “chemist.” Over the next two years, the team experimented with over a hundred flavors and combinations, the best of which eventually became an integral part of Creamistry’s menu today.

“We couldn’t be more excited to welcome PJ to the Creamistry team,” notes Yim. “We’re always looking for franchisees who share our values and mission, and PJ certainly fits into that category. He will play an instrumental role in further establishing our brand in the local marketplace.”

Here’s how Creamistry works: Customers choose a portion size, then an ice ceam base (premium, organic, coconut, or non-dairy sorbet), one of 30+ flavors, and then toppings from a list of 35+ options that include candy, cookies and cereal, fruits, and sauces. The ice cream is made right before the customer with a lot of billowing smoke thanks to the flash-freezing process. When the liquid nitrogen (-321° F) hits the base it freezes so fast that ice crystals don’t have a chance to develop, resulting in a decadently rich and luxuriously creamy ice cream with virtually no overrun.

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