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—has announced the opening of a new location, slated to open mid November in Metairie, LA.
The new store, located at 3017 Veterans Blvd. Suite A in Metairie, will be owned and operated by Alex Nguyen, who ultimately plans to open at least three locations total in the area over the next two years. Inspired by the amazing food scene and culture in New Orleans, Nguyen wanted to add a unique dining experience to the area. After learning about the Creamistry brand from a friend, Nguyen decided to travel to a Creamistry location in Houston to try the product for himself. He instantly fell in love with the concept, atmosphere and product.
“I am so thrilled to be the first to introduce Creamistry to Louisiana,” says Nguyen. “Creamistry is far more than just an ice cream shop – it truly is an experience. The brand’s wild success and rapid growth is a testament to the premium-quality product and unique atmosphere, which has proven to appeal to consumers worldwide. I know the New Orleans and Metairie communities will love it as well.”
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.
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.
“As we continue to expand our presence nationally, it’s critical to find the right franchise partners who are as passionate about the brand as we are,” notes Yim. “This is why we couldn’t be more excited about welcoming Alex to the Creamistry team. We are incredibly pleased with the following and recognition we’ve garnered so far from our loyal fans, and can’t wait to reach the same level of acclaim in Louisiana.”