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 early May in the Town of Danville.

The new store, located at 3380 Blackhawk Plaza Circle, will be owned and operated by local couple, Nathan Gopal and Lavanya Rajan.

“As technology professionals at local high-tech computer software startups, both Nathan and I were inspired to realize our dream of starting our own business,” says Rajan. “We stumbled upon Creamistry during a trip to Disneyland and it was at that moment we got the spark to start something fun and unique. Now we’re both very excited to bring the first made to order ice cream in the bay area serving Danville, San Ramon, Pleasanton and Livermore areas.”

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 crucial to find the right franchise partners who are deeply passionate about the brand and are excited to promote our hand-crafted premium product,” adds Yim. “We couldn’t be more excited about our partnership with Nathan and Lavanya and know the local community will love it.”

Here’s how Creamistry works: Customers choose a portion size, then an ice cream 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.

Fast Casual, News, Creamistry