Our story

BONBON started with one hand-crank churn, a borrowed kitchen and far too many peaches.

Making ice cream by hand in the shop kitchen

We opened on a slow Tuesday in June with four flavors and a chalkboard. Everything was made that morning, and everything sold out by eight. We've kept the habit ever since — small batches, made daily, never held over.

Cream comes from a dairy an hour up the coast. Fruit comes from the Saturday market. If a flavor can't be made well that week, it doesn't go on the board.

The vibe

Bright tile, loud sprinkles, seats by the window and a line that moves fast. We want the shop to feel like the best ten minutes of somebody's evening — the stop you make after dinner just because the lights are still on.

Kids get their own scoop height at the counter. Dogs get a free mini vanilla. Everyone gets a napkin, whether they think they need one or not.

Cozy seating corner of the shop with neon sign and plants

Behind the counter