"We are currently in the early stages of exploring a capital transaction, as we have at other points in our history, to support the next chapter of Salt & Straw's growth," co-founder Kim Malek told Axios in an emailed statement.
The tri-color ice cream features strawberry ice cream with pieces of fresh strawberry, vanilla ice cream and blueberry ice cream with real blueberries….
Random sighting at an Aldi outside of Atlanta…..
At his Seattle restaurant Tomo, Brady Ishiwata Williams lets his Japanese American heritage inspire him, blending authentic flavors and Pacific Northwest ingredients into something deliciously personal. Here, we fold tender hunks of his airy, vanilla bean Japanese soufflé cheesecake into our signature salted vanilla. We then layer in the distinctive citrus note of yuzu two ways: a ripple of tangy yuzu curd and melt-in-your-mouth shards of yuzu white chocolate stracciatella. Rich, balanced, and easy to savor spoon after glorious spoon.
Hong Kong Milk Tea with Toasted White Chocolate
A familiar face on cooking shows, and the mind behind beloved LA restaurants Nightshade and Daybird, Chef Mei Lin has built a reputation for bold, layered recipes rooted in Chinese flavors. Her take on a Hong Kong favorite steeps salted vanilla and black tea into a bittersweet, aromatic brew. Swirled with custardy condensed milk and finished with toasted white chocolate and feuilletine crumbles for a tender, buttery crunch—it’s a comforting classic taken to the next level.
Chocolate Caramel Smoked Budino
Alex Meyer and Luciana Giangrandi are the chefs behind two of Miami's hottest restaurants: Boia De and Walrus Rodeo. Their scoop? A take on their chocolate budino (Italian for pudding) that just might be the most decadent ice cream we’ve ever crafted. Velvety chocolate olive oil custard blends Valhrona couverture and cocoa powder for double-chocolate intensity. Caramel candied hazelnuts (toasted to a bittersweet, almost smoky depth in a nod to their wood-fired flavors) and a sea salt caramel drizzle finish things off for a taste that lingers long after you’ve savored the last spoonful.
Starling Sweet Potato Buckwheat Crumble
From Dan Barber, iconic chef of Blue Hill at Stone Barns and co-founder of Row 7, this flavor celebrates the Starling purple sweet potato, a new Row 7 variety developed for exceptional flavor. This stunningly purple potato is steamed and whipped with sweet cream, sake lees (the slightly boozy, super flavorful byproduct of sake) and yogurty shio koji (a richly creamy rice sauce) into an earthy, almost ube-like ice cream full of fermented richness. We then drizzle in our Starling sweet potato swirl, cooked with a salty miso, before folding in a nutty buckwheat Florentine crumble.
Caramelized Plantain with Spicy Pecan Brittle (v)
Chef Gregory Gourdet’s, a deep connection to food and Haitian culture combine to form a complex, layered approach to flavor that is at the heart of this special scoop. First, brown sugar plantains are churned into ice cream, gently spiced with cinnamon, star anise, and lime zest. Caramelized plantains add soft pockets of chew, while habanero pecan brittle brings heat and a delightful sticky crunch. It all finishes with dense almond-plantain cake, adding a tender crumble that ties it all together in one rich and balanced bite.
STRAWBERRY COOKIE CRUNCH
Your classic strawberry ice cream...but with chocolate chip cookies.
This one is just ok. I like the concept and the flavor profile but there isn’t enough punch in the base. It’s a decent enough quality ice cream at 260 calories per serving. This is only available via Dashmart in my area so prices are inflated. They have some solid flavor concepts so depending on price it might be a better overall experience if they retail price is good.
I saw these this morning. The peach flavor was solid last year so picked that one up. It was only $1.99
Flavor Description:
Caramel Coffee Ice Cream with Honey Graham Cracker Swirls & Crunchy Cinnamon Swirls
My Recent Experience with B&J Limited Flavors:
These releases were really a chance to expect a banger from B&J but they seem to be less frequent and daring now. This by no means is cutting edge but outside the Graham Swirls it doesn’t cover the usually brownie, cookie dough, fudge flakes territory many of us have grown tired of.
The Experience:
I have to admit this was pretty dang good. Good coffee base with the right balance of sweetness. I got a decent about of the swirls but it wasn’t possible to distinguish them. I never felt they tasted like crunchy cinnamon. It’s possible those were overpowered by the base. The Honey Graham Swirls did seem to have to a little punch of sweetness compared to the standard version.
The Verdict:
Overall I think this was a win. It was better excited than the most recent exclusive flavor (to my memory) Fudgy Flan. To be fair my bar these days for B&J is lower these days so I wouldn’t say it’s a top class flavor but it’s worth a pickup if it’s stocked near you. With the influx of availability and flavors from other brands I won’t circle back to this again but it was a good scoop.
Grape ice cream with soft marshmallow and marshmallow cookie dough. Sounds wild but I would try a scoop.
Available in pints and 1/2 gallons starting today.
Flavor Description:
Black Raspberry Fudge is a decadent combination of black raspberry-flavored ice cream with dark chocolate-flavored chunks and a chocolate fudge swirl.
I thought they had been quiet since the Brookie Ala Mode release…….