An Ice Cream Cookbook Coming Soon, and Hay Rosie Hits the Road!!
Greetings Ice Cream Lovers!
I hope this message finds you well and warm as we are finally seeing signs of spring in NYC. To go along with the changing weather, we’re shaking things up a bit and I wanted to begin the season by sharing some news.
Hay Rosie had an amazing and super successful first year, and I could not be more grateful to all you crazy ice cream super fans! And after a packed 2014 season of cranking out thousands of cones in our Carroll Gardens home, the past few months of our hiatus have been spent planning what we will get up to next.
My goal is to bring Hay Rosie to the most serious ice cream lovers in unique ways while always maintaining the core creative mission and focus on process and ingredients. As such, Ive been pursuing some exciting opportunities that’ll help us meet future demand while keeping an eye on our ice cream’s integrity. In the meantime, we’ll be vacating our Sackett Street location as of the 2015 summer season.
In lieu of our Tasting Room this summer, we’ll be bringing the scoops to you! Follow along on social media and our blog to catch dates for special pop-ups (did someone smell a Barnburner? Thirsty for some craft beer & ice cream pairings?), some awesome collaborations, and ice cream residencies – in NYC and beyond.
And for all of you who have asked about Hay Rosie secrets and recipes, I am EXTREMELY excited to announce that I’m working with the wonderful folks at Rodale Books to bring an ice cream cookbook to shelves in Spring 2016! The forthcoming book will feature lots of our favorite flavors, as well as new experiments and some super fun riffs on ice cream creations. I cannot wait to share this collection of creamy goodness.
I’m also thrilled about the expansion of our custom ice cream program – we’re creating bespoke flavors for brides and grooms, special events, and some super cool clients. Contact us now if you’re in need of a signature sweet – we’re taking Hay Rosie on the road!
And in case you missed, you can still catch Hay Rosie and myself on episodes of The Cooking Channel’s Unique Sweets (Old is New Again), and The Food Network’s Cutthroat Kitchen (Alton & the Chocolate Factory), and King of Cones.
Because I’d hate to leave the ‘hood without proper access to some killer scoops, Id like to refer you to our good friends at MilkMade ice cream, who run a fantastic ice cream subscription service. They’ll be taking over on Sackett Street, so go on and say hello!
I’d like to thank y’all again for being such incredible supporters; as a small business, it means the world. We’re constantly trying to improve our processes and evolve to meet the needs of our customers, and I so appreciate you sticking with us.
I look forward to serving your ice cream needs with Hay Rosie for many years to come!
High Fives & Hot Fudge,