Local Dish: Creamistry Opens On State Street

Posted on Jul 25 by SEASONS Magazine

Courtesy of Creamistry.

I scream, you scream, we all scream for ICE CREAM! From shattering breakups to grueling hot weather, ice cream has provided respite from the worst of situations. However, with all the varying brands and flavors, it can become difficult to distinguish between ice creams crafted with cheap and quality ingredients. Last week, Creamistry joined the esteemed ranks of the State Street ice cream shops and debuted its signature liquid nitrogen ice cream in Santa Barbara.

In 2013, the owner, Jay Yim, had the novel idea of opening his first Creamistry in Irvine after becoming inspired by a street vendor in South Korea. The ice cream received such acclaim that Yim quickly opened several more storefronts. By the end of this year, Creamistry will have 100 locations throughout the United States.

A large part of Creamistry’s appeal is its customizability which is quite unmatched by other ice cream shops. How does it work? You begin by choosing your base: premium, organic, coconut or soy. Next, you select your flavor from 30 different options and finish it all off with your choice of 35 different toppings. Given the choices, there are approximately 4,200 different combinations possible, meaning that customers are able to pick and choose something suited to their own specific tastes. For those with dietary restrictions, Creamistry is perfect, as all the ice cream is made from scratch right in front of you.

Courtesy of Creamistry.

Aside from customizability, Creamistry is also known for its premium taste. Mike Shangaz, the manager of the Creamistry on State Street, says, “The difference between our ice cream and regular ice cream is when you freeze something, it expands. We freeze our ice cream rapidly so it doesn’t have a chance to expand, so it’s more dense and rich and creamy than regular ice cream. Our ice cream also doesn’t have any air in it. Regular ice cream has 20-25% air because it expands.” Everything is made in the store, including the waffles, brownies, and cookies, which guarantees that the end product is as fresh as possible. The only thing pre-made and ready to go are the pints, which come in 11 different flavors. 

Shangaz originally started as an educator in New York and Boston but was invited by his friend, Bilal Temel, to come and join the Creamistry family. Given his experience in managing a college dorm, Shangaz jumped at the offer and began to gain experience by managing the Creamistry in Calabasas. When asked about his favorite about working at Creamistry, Shangaz responds, “My favorite thing here is that we give customers something different. It’s literally unique for everyone and it’s like you are making your own ice cream. The customers love the environment because when we start making the ice cream, it’s cloudy and it’s like a little show. I’m telling you it’s very different, it’s very unique.” Creamistry even has the option for customizers to order ice cream online through UberEats, Postmates and DoorDash.

Even with all the competition in the area, Shangaz says that he is not intimidated and strongly believes Creamistry has the capability to compete with all the other ice cream shops due to their quality ingredients and uniqueness.

For more information on Creamistry, click here or call 805/253-7981. Creamistry is located at 935 State St. in downtown Santa Barbara and is open Sunday-Thursday from 11:30 a.m. – 10:30 p.m. and Friday- Saturday from 11:30 a.m. – 11:30 p.m.

Samantha Lee

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