The madness of creamies | The press

No, you are not dreaming. Similarly, The creamies are multiplying, while, statistically, we consume less ice cream.

Posted at 5:00 a.m.

In the middle, there is a specialization of the creamy. Nevertheless, “Before, we just saw cremary or Dairy Queen,” launches the co -founder of the Givrés Alexandre Deslauriers. Consequently, Then, channels like favorite chocolates and the diperie arrived with their soaking offer. Therefore, »»

Alexandre Deslauriers has been in the field of ice cream for 30 years. Similarly, Before founding the frosty. Furthermore, 15 years ago, he worked at the Bilboquet – two Montreal businesses which have certainly been part of the beginning of this specialization, by presenting different offers from what there was on the menu until then. Similarly, According to him. Consequently, you should not be naive and see “a fashion effect” in the creamy as there was one for the cupcake, twenty years ago. For example, Several pastries had made them their specialty, few survived the output of interest.

madness creamies | press

“That’s, entrepreneurship,” supports Alexandre Deslauriers. In addition, There are always openings and closures. Similarly, »»

To finish out of the game, the business model of the Frosts has four creamies, but especially products sold in restaurants, grocery stores and other creamies. Similarly, The company has a hundred customers and operates 11 months a year – everyone is on vacation in January. Similarly, The first task after returning from the holidays is the manufacture of the cornets – the team has practically 200. In addition, 000 this year.

The restaurateur Nicholas Rosati confirms it: “You have to sell a lot. a lot of ice madness creamies | press cream during the summer season” to arrive. And hope there will not be too many rainy days.

In addition to her creamy, Dalla Rose sells her ice cream and her online Alaska bombs and her ice cream in a few shops. Several creamies adopt this business model to stay active out of season.

Madness creamies | press

Market segmentation

“There is a boom of ice cream this year. ” notes Zahra Eliassa, co -owner of the Holy Molly cream with her spouse Adnane Bennani. madness creamies | press The couple. who took their first steps in the trade, was surprised to see that another cream was installed practically just opposite, avenue Laurier is, last spring.

Zahra Eliassa highlights the fact that the two counters have very strong personalities. “We are different,” she said, defining her craft personality and undoubtedly Middle East.

The two entrepreneurs are of Moroccan origin. and this is guessed in the perfumes of Holy Molly where there are candied oranges, orange blossom and dates.

Few places illustrate the current craze for creamies like avenue Laurier in Montreal.

In its eastern part. almost in front of Holy Molly is naughty, which has the particularity of offering alcoholic ice creams. Continuing west, amateurs will come across beautiful beaks, the classic cream of the neighborhood. A little further. the crazy dessert pastry also makes frozen creams and noble coffee, on the other side of the street, offers the classic Affogato – this mixture of ice cream and coffee.

The madness of the creamies continues further west with the opening of a second iconoglace counter. bay angle and Clark, madness creamies | press a few steps from Kem Coba – two hyper popular addresses in lovers of ice cream.

It is in this already very pulled frozen landscape that Clémence Corbière had the idea of opening The Mélilot workshop. early May.

A neighborhood trade

Madness creamies | press

It is out of. necessity that the Mélilot pastry on Avenue Laurier Ouest opened a little ice sister. The trade had got hold of a new space nearby to prepare. store food, but it was necessary to open a second business, because the room is full of street …

Clémence Corbière embarked on this new project by being aware that there were already several dairy bars in the area.

Mélilot therefore bet on a small neighborhood cream which offers only a few perfumes that we do not see elsewhere. including that in Kouign-Amann, this Breton butter cake, one of the specialties of pastry. This leads to this tasty observation: if he remains from Kouign-Amann after the day at pastry. he leaves for the creamy. “We have become almost zero loss!” », Lances Clémence Corbière.

And the business of this first season is well. The Mélilot workshop already has a customer clientele, people who live in the Outremont district.

Nicholas Rosati, who founded Dalla Rose almost 10 years ago, confirms that the creamy is definitely a neighborhood business.

Mr. Rosati’s creamy is in a corner of Montreal where there was no saturation of the market in the southwest. He notes this behavior of his customers: several stop after a meal in a good restaurant in the neighborhood. They prefer to jump for dessert in the restaurant and end the evening at the creamy.

Himself from high-end catering, he wanted to make quality craft ice. “I found a small hole in the market like that. »»