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The Latest Scoop: Chatting with The Charmery

The Charmery
Who’s ready for some ice cream? Photo: Dovile Ramoskaite on Unsplash

 

The scoops at The Charmery’s ice cream shops have always been as much fun as they are flavorful. This is the Baltimore establishment, after all, that brought us Saturday Morning Cartoons made with Lucky Charms and corn flakes. Or Lemon Stick with peppermint sticks and fresh lemon.

Old Bay Caramel, anyone?

With restaurants only offering curbside pickup or delivery these days, The Charmery has only gotten more innovative. The restaurant has been selling pints from its Hampden and Towson locations and offering the “crowd pleasers,” says David Alima, who owns the business with his wife Laura.

“We put out an Oreo cheesecake,” he says. “That’s not something we usually do, but this is a good opportunity to be creative.”

How about strawberry hibiscus lime mezcal? This was the first in a limited run of special collaborations, a pairing with Carlos Raba, chef at Remington’s popular Clavel. The Charmery produced 200 pints in April and they sold out almost immediately.

Their second flavor collaboration was a strawberry benne brittle made with Opie Crooks, chef at A Rake’s Progress in Washington, D.C. and former chef at Woodberry Kitchen.

Tasty way to help

One pint of the special flavors rings in at $11, and $2 from each sale goes to funds for workers from The Charmery and Clavel.

The ice cream shop has done guest chef series before, Alima says, and customers love them. And why wouldn’t they? After all, “Baltimore is blessed with an amazing plethora of great chefs,” he says.

A third collaboration is in the works with Black Sauce Kitchen. In the meantime, The Charmery is offering a special Mother’s Day four pack of pints with a breakfast in bed theme–flavors are mimosa sorbet, chocolate croissant, whole bean coffee and chocolate bouquet.

Collaborating has been something fun to do in a time that has been extraordinarily difficult for small businesses.

“We have to learn from this and what we can take from this time to make our business better,” Alima says, adding “We’re not going to erase everything.”

No, businesses will come back, he says, but how they operate in every way from how they order food to how many customers they can serve on site will change.

And until then? We can eat ice cream.

How else can we celebrate Mother’s Day?

About BC Staff

Baltimore's Child is written by parents like you. Want to contribute? Email our editor Jessica Gregg at jgregg@midatlanticmedia.com.

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