Two things we love at Revere are ice cream and pop-ups so when there’s a mash-up, you know we’re putting it into our iCalendars.
Mr. Holmes Bakehouse is debuting an exclusive Cruffin Cone in collab with San Francisco’s Smitten Ice Cream – the first of two July pop-ups — tomorrow in Highland Park. A second Larchmont pop-up will take place July 29.
Just what is a Cruffin Cone? A scoop of Smitten’s freshly churned Classic Vanilla, Fresh Picked Strawberry or Brown Sugar is served inside Mr. Holmes’ iconic Cruffin — a croissant baked like a muffin. Sort of like a French pastry/waffle and ice cream mashup!
Get there early because there’s a limited quantity available! Smitten will open their first LA flagship in Silver Lake later this year at 3100 Silver Lake Blvd. (We’ll be there!)
- Saturday, July 15 – Highland Park (111 S Ave. 59)
- Saturday July 29 – Larchmont Village (248 N Larchmont Blvd.)
Rooftop cocktails or a glass of sparkling rosé — with a scoop of Salt and Straw and sweeping panoramic views from WeHo to the Hills? At The London West Hollywood at Beverly Hills, the rooftop restaurant and bar Boxwood on the Roof is partnering with the Portland-based ice cream for the Boxwood’s Game On Friday night on July 21 from 4 to 8 pm.
Choose from four of Salt and Straw’s best-selling artisanal flavors — including decadent Sea Salt with Caramel Ribbons and hand-crafted Freckled Woodblock Chocolate.
- Sea Salt with Caramel Ribbons - A very basic and delicious sea salt ice cream ribboned with hand burned caramel. With the help of salt expert Mark Bitterman, of Portland’s The Meadow, Salt & Straw selected a Guatemalan fleur de sel because it specifically highlights the freshness of the cream sourced from LA’s Scott Brothers Dairy.
- Honey Lavender- Lavender petals are steeped with locally harvested honey to fully infuse their delicate flavor in this bestselling ice cream. Bee Local honey is extra special because their hives are located all around Portland and yield a variety of flavor nuances that vary by exact hive location and season.
- Freckled Woodblock Chocolate- Roasting their cocoa beans in a 19th century antique fire-roaster, Woodblock’s history as the first bean-to- bar chocolate maker in Portland sets it apart. This ice cream flavor benefits from a touch of sea salt from the Jacobsen company, the first to harvest salt from the Oregon coast in over 200 years. Salt & Straw then uses an old-fashioned ice cream making technique called freckling to suspend the chocolate throughout the cream in an untempered state, “freckling” it throughout.
- Silencio Black Tea with Coconut Stracciatella - A coconut-based, non-dairy, chocolatey delight. Made from a black tea blend from August Uncommon Tea in DTLA, the flavors in their Silencio Black tea come from a blend of Indian black teas, cacao shells, black pepper, and dried pineapple, which become full bodied in this non-dairy ice cream.
Don’t miss either of these pop-ups! Catch them while they last!