I started making ice cream about 10 years ago in Mexico. I had another business completely unrelated to food. And my business neighbor manufactured ice cream machines and he spoke to me about how good of a profit it was. So I thought it was pretty interesting.  I bought my first ice cream machine and decided to dive in to all that it was related to ice cream. How to make it, recipes, machinery, etc. I started when I had to start. You cannot go forward or back in time. It is what it is and all is due and learn at the appropriate time.

I had previously live in the US for some time. After creating the brand Icy Rush. in Mexico, I wanted to move back to the US so I opened my first store here in Silver Lake. To be honest I had no idea about a lot of things I am aware of now, Is a long and some time overwhelming process to learn all the laws, regulations, permits, etc that you have to comply with in order to open a business. It is really a start from zero. But with time I learned. I made all the store from scratch. The space was not meant to sell food so I converted the use and built my own kitchen with my ice cream needs. We did’t want to be about glamour or coolness. We really wanted to be the ice cream parlor of the neighborhood. Bringing families together just to enjoy a scoop of ice cream and spend some quality time. I’ve always been very old school, so I wanted to bring back kinda like a “50’s” feeling. Our music was vintage and our deco was completely retro cute. Our ice cream was handmade only by me and only with natural ingredients, because that is how I grew. If you ate something with strawberry it had real strawberry, I didn’t know any syrups or substitutes or anything like that. So I made what I knew. And kitchen being one of my passions I loved doing what I was doing. Alway trying new recipes and having one or two special flavors of their month.
After a while like any business we starting evolving. Learning, fixing and growing. We introduced new products. All made from scratch at the store mostly by me. We added to our menu: ice cream cakes, ice cream sandwiches, ice cream cupcakes, coffee with ice cream inside, frozen paletas, etc. All ice cream related products.
We got involved with the community. Farmers market , chamber of commerce, catering, donating ice cream for events and schools.
We had our regular clients and we knew them by name and what they came for.
It was also pretty special for us that we had the fire department right next to us and they use to come all the time to get ice cream and they just brought such a friendly and safe environment.
It was what we wanted,  the little ice cream store of the neighborhood.

After 6 years of serving the Silver Lake/Echo Park community we had to say goodbye to that neighborhood and location. After rents going up and being hit by covid It was very hard to recover. We had such good times at that location and I feel nostalgic every time I think about the wonderful supporting people we met.
One month after we closed I got pregnant so the timing was perfect to rest from work for my pregnancy. I meet my husband, who is from France, 4 years before in Paris on a trip I was making with a friend and only saw him for one day but we kept in touch, fell in love. Two years later he moved to LA, we got married and now have a baby. So that was a crazy story beginning of a future change for me.
I only stoped working up to the 7th month of my pregnancy because I could not  help my self from making ice cream so I started producing ice cream in a commercial independent kitchen for another ice cream parlor.
After a couple of years of leaving our Sunset blvd location we decided to open again, but this time in Panorama city.
I didn’t want to build a kitchen on my own again, So we found this wonderful building with 16 kitchens in the first floor, kind of like a central market. All different international food. Small business owners bringing the best from their culture.
We found our space here again. We manufacture ice cream again. In addition we added churros, which was in the original business plan when I created the company (ice cream+churros). We also incorporated crepes to our menu. Since my husband is French, we use my mother in law traditional recipe. So we keep that home handmade taste.

I think one of the best things of that store is that when we first opened we had this black and white logo papers for the kids to color while they were eating their ice cream in the store. And next to our logo it said: my name is ….. and my favorite ice cream flavor is…… After they were finish they could take it home or if they choose they could give to me I post them on our wall until after a while we created a kind of wall paper with drawing from kids all over our store. Kids would return and said “that is mine! I drew that !” and point at it. Some kids were 6 when we opened and drew their ice cream, by the time we closed 6 years later they were 12 years old. For them to come back and see their drawing was very heartwarming.
I think that was very rewarding to have them come back and remembering when they were there.