Antoine’s oysters Rockefeller and Café Du Monde’s golden brown beignets aren’t the only specialties defining the New Orleans culinary landscape. Since the shop opened in 2004, Creole Creamery’s sophisticated small-batch ice creams, sorbets, and sherbets have earned it a place among the Big Easy’s legendary food destinations.
Founded by New Orleans native David Bergeron, Creole Creamery has become a favorite sweet spot for anyone screaming for ice cream with its enticing mix of traditional and eclectic flavor combinations.
“There’s nothing else like it—ice cream makes people happy,” said Bergeron, who had dreamt of opening his own ice cream shop after working at an old Swensen’s ice cream parlor as a teenager. “We’re different, and we’re totally a local thing. We locally source most of our ingredients.”
Creole Creamery has four locations: one in Bay St. Louis, Mississippi; one in the New Orleans suburb of Metairie; and two in the New Orleans neighborhoods of Lakeview and Uptown. All the flavors are created and made in the original shop in the hip Uptown district.