Waffle Cones, Pressed All Day Long
You can smell it from the parking lot on a good day.
We press our waffle cones fresh in the shop, all day long. Not in the morning for the whole day. Not shipped in from a warehouse. All day, as we go.
Why bother
Because a cone that came out of a press twenty minutes ago is a completely different object from one that came out of a box.
It's warm at the edges. It shatters instead of bending. It tastes like browned batter and caramelized sugar, because that's what it is. A boxed cone is packaging with a vague sweetness. A fresh one is part of the dessert.
There's also the smell, which we'll admit is not entirely accidental. It fills the shop. It's the first thing a lot of people notice walking in, before they've looked at a single flavor. You can't get that from a box.
The catch
It's more work. Someone is making cones during the rush. It takes space on the line, it takes time, and it's one more thing to stay on top of on a Saturday night in July.
We do it anyway. This is roughly the entire philosophy of the place: we don't believe in doing things halfway, and the parts customers can taste are the last place to start cutting corners. Same reason we serve super-premium ice cream instead of something cheaper.
Get one warm
Ask what just came off the press. If we've got one that's still warm, you want that one — a warm waffle cone with a scoop of super-premium ice cream starting to soften into the ridges is about as good as this gets.
Cups are also available, and we won't judge you. Much. Either way, the menu's here and there's usually a deal on in the afternoon.