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The Cream Brewery

Posted by Robyn Urback / Listed on November 23, 2011 / review policy

Cream Brewery TorontoThe Cream Brewery seems like it was plucked from a mad scientist's lair. A giant silver canister of liquid nitrogen frosts along the spout and nozzle, spewing out at a temperature of minus 196 Celcius in a plume of cloudy fog. All to make ice cream.

Cream Brewery TorontoThe new stand at Dufferin Mall is the brainchild of Bobby Robles, whose background is in molecular gastronomy. "He's so passionate about this stuff," his wife, Gleiamour, tells me. "And he--well, both of us--we're against preservatives. Ice cream you buy at a store, you have no idea how long it has been frozen. Here, you actually watch it freeze."

Cream Brewery TorontoThe husband and wife team started their business as a catering venture, appearing at weddings, bar and bat mitzvahs, special events, and even the odd Toronto club. But Bobby wanted to venture out and see how they'd do as a stand-alone kiosk. Gleiamour admits that it has been sort of slow these past two weeks since The Cream Brewery's Dufferin Mall launch, but recognizes that the concept can be tough for people to get their heads around.

Cream Brewery TorontoThe Cream Brewery works in three steps. One: customers choose their liquid base. There are six options, from non-dairy sorbetto with 0% milk fat, to yogurt, reduced-fat, gelato, traditional, and super premium (at 17% milk fat). Then, customers choose their flavour. There are all sorts of varieties including fruit flavours such as passionfruit, raspberry, and kiwi, nutty flavours such as pistachio, walnut, and peanut butter, and classic favourites like bubblegum, dark chocolate, and rum raisin. Some of the flavourings come in the form of purees, while others are syrups or sauces. Lastly, customers can pick one mix-in (or more, for $0.50 per additional selection) from a list of candies, nuts, fruits, and fillings.

Cream Brewery TorontoGleiamour notes that the higher-fat options tend to hold the flavours the best, so I go all out with the super premium base and mango flavouring on her suggestion (and skip the mix-in; not much goes with mango, after all).

Cream Brewery TorontoShe starts by pouring a pre-measured amount of cream into a metal bowl and mixing in a healthy amount of mango puree. And basically, that's it. The bowl is placed below the nitrogen nozzle and it disappears in the fog once Gleiamour turns the handle. Cream Brewery TorontoWithin about a minute or so (with occasional pauses for Gleiamour to fold and mix), the ice cream is ready. Gleiamour hands it over; a generous helping in a small cup ($3.09s/$4.78m/$5.19l).

Cream Brewery TorontoThe consistency is perfect. Creamy, smooth, and totally free of icy bits. It could do with a little more mango flavour, however, though Gleiamour is quick to mention that the process allows them to cater to taste. If need be they'll whip up a whole new cup; of course, in a very "mad scientist" way.

Cream Brewery TorontoCream Brewery TorontoPhotos by Jimmy Lu

Discussion

45 Comments

gr1 / November 23, 2011 at 02:11 pm
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dufferin mall, really.
J / November 23, 2011 at 02:27 pm
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Finally a redeeming quality in one of the worst malls in Toronto
bk / November 23, 2011 at 02:34 pm
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Sounds neat. Hopefully they'll last longer than that gross milk shake stand that occupied the space before it.
Stefan / November 23, 2011 at 03:48 pm
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Sadly, I can't see the mall crowd taking to this concept - it's awesome, but I'm wary of it's survival. I'll wish them the best of luck though!
yup replying to a comment from Stefan / November 23, 2011 at 03:51 pm
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Agreed.
Elderly Asian and Italian folk wont have much use for it, as they loiter around the mall.
Jo / November 23, 2011 at 03:58 pm
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It's a niche product. They are targeting the wrong clientele. We are in the midst of winter.
MikeL / November 23, 2011 at 04:02 pm
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They really should have picked a better mall...
Robin / November 23, 2011 at 04:04 pm
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The concept is amazing, but right behind the girl making the ice cream I can see those awful ubiquitous flavoured syrups that bad coffee shops use, which makes me wonder about the quality of the ingredients. But I'll reserve my opinions until I taste some.
bork / November 23, 2011 at 04:07 pm
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This is so neat. And so sad, because the poor timing of their launch and the poor choice of location is likely to doom them.
d / November 23, 2011 at 04:50 pm
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As someone who lives near the Duf - gotta say - its actually very handy at times. It's certainly no Eaton Ctr or Yorkdale - and never will be, which come to think of it, I'm thankful for. But, it has its uses. At least it's not the Galleria. :-D
Daniel Day Lewis / November 23, 2011 at 05:09 pm
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I thought food servers weren't supposed to wear nail polish.
Jo replying to a comment from Daniel Day Lewis / November 23, 2011 at 05:52 pm
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Correct. As a baker, I cannot wear nail polish or jewelry.
Simonyyz / November 23, 2011 at 08:15 pm
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What's with all the haters on the dufferin mall, which is actually a really great community mall.
Toby Buckets / November 23, 2011 at 10:16 pm
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Worth the trip to Dufferin me thinks!
charalique / November 23, 2011 at 10:59 pm
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dufferin mall isn't so bad...there are a few good stores and when i need to purchase staples i love that walmart isn't so far from work.
having said that it isn't the ideal place to launch a new store/kiosk opening for the first time, nor is it the right type of demographic.
something as unique and experimental as this needs more traffic and a better location for the age group they intend to attract.
good luck to them though. this looks amazing!
D / November 24, 2011 at 12:49 am
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This sounds awesome.
Bdigital replying to a comment from D / November 24, 2011 at 01:26 am
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I was at The Cream Brewery today and had their toasted marshmallow, IT WAS AMAZING. They flash froze the ice cream in seconds using liquid nitrogen and then torched the marshmallow right in front of me, mmmm mmmm!!!! I will be back for some more creations of my own. The girl behind the counter said that this was a trial run for a couple of months before they move their location to the Annex.
v79 / November 24, 2011 at 01:26 am
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Seems like a neat idea, but why launch it at the beginning of winter? Would it not have made more sense to open it during the summer, establish a loyal clientele, and then rely on them to keep it afloat during the non-ice cream months? Also, looking at the pics, they have just about the worst location in the mall. Most people don't even venture to that part of it. I must agree with others though that Dufferin Mall has become fairly decent in the past decade. It's certainly a lot more respectable than it was in the 80'-90's.
Tim / November 24, 2011 at 03:39 am
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Does this place offer soy ice cream as well?
Sandman / November 24, 2011 at 01:11 pm
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Great idea, and I hope it turns successful.
Moving to the Annex is a step in the right direction (but, great idea to test it in a Mall setting).

My only concern is turnaround time start-to-finish -- guess, I should check it out!
Warren / November 24, 2011 at 06:01 pm
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I saw this concept in Chicago last year, was awesome hope it does well here in Toronto. Dufferin mall has lately been the wasteland for ice cream kiosks. There was minimelts, dippin dots, can't remember the other one... That liquid nitro ice cream doesn't taste very good.
Glutton / November 24, 2011 at 11:31 pm
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This is by far the best ice cream I've ever had. Ever.

I first tried it at the Gourmet Food & Wine Show last year. It blew my mind. So I kept checking their website to find out when they were opening a location. I've been there about 9 times since they opened.

I eat out almost everyday. And ice cream is one of my favourite foods. So it's really important to me this place does well. Cuz there's WAY too much overrated crap out there - and I've regrettably tried them all.

My recommendation / favourite is the Premium or Tradition base, no flavour shot, add Reese's Pieces and Skor bits. That's it. (Substitute the Reese's Pieces for Chocolate Covered Almonds if you prefer)

Good luck, Bobby and Gleiamour. I'll see you Saturday :)
Ju / November 25, 2011 at 01:43 am
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Maybe not enough research in marketing. Hope they expand to North York/Sheppard/Finch area. Have an actual store that they can set their own hours. Cause up here, people go out late every night and need more joints like these for a hang out/snack place. Who knows, maybe rent is cheaper too.
Appleshaker / November 25, 2011 at 01:59 am
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Dufferin Mall out of the entire GTA...
I sincerely hope you to jetpack out of there and settle in the better condition of environment, customer flow and opportunity for your business.

To give a more direct picture for you, my motivation to make a visit and pay you my money was fully charged until the location hit me. I'd rather go Spadina / Bloor area for crepes and icecream..

Honestly, please move or work on franchising. The bored Torontonians await.
MM / November 25, 2011 at 11:27 am
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Dufferin Mall is surprisingly amazing. Crazy/surprising mix of stores like Winners, H&M, Mark's, and now David's Tea, Swiss Chalet(!?) and gourmet ice cream. I hope they do well and keep this place along with their eastward expansion. Good luck!
handfed / November 25, 2011 at 12:09 pm
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You don't know what you're eating! Liquid nitrogen is NOT CLEAN, it is not fit for human consumption. It is generated using compressors that are full of pump oil, which is cryopumped by the liquified gas and condenses in the dewar.

Just try to fill a flask with LNI, wait for it to evaporate. What you'll find on the bottom is fine oil particles and other junk. MMMMM!!!
Owner / November 25, 2011 at 02:58 pm
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Not true!

Liq­uid nitro­gen is just ele­men­tal nitro­gen, i.e., the stuff thatmakes up 78% of the Earth’s atmos­phere, super­cooled to a liq­uid state. Nitrogen is nat­u­rally present in basi­cally all food prod­ucts because it’s an essen­tial ingre­di­ent in every type of amino acid. Asking about “traces” of nitro­gen left in the food is like ask­ing about “traces” of oxy­gen or car­bon in the food — it’s what the food is lit­er­ally made of at the atomic level. The only risks to the human diges­tive tract from
liq­uid nitro­gen are (a) the extreme cold and (b) the expan­sion in vol­ume when the liq­uid nitro­gen boils back into a gas. If the food is allowed to warm suf­fi­ciently after the appli­ca­tion of the liq­uid nitro­gen those risks are elim­i­nated as a mat­ter of basic physics.

High end restaurants in Toronto such as Colborne Lane on 45 Colborne Street have been making ice cream out of liquid nitrogen for years without any issues.
Owner / November 25, 2011 at 03:05 pm
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Not true!

Liquid nitrogen is just elemental nitrogen, i.e., the stuff that makes up 78% of the Earth’s atmosphere, super cooled to a liquid state. Nitrogen is naturally present in basically all food products because it’s an essential ingredient in every type of amino acid. Asking about “traces” of nitrogen left in the food is like asking about “traces” of
oxygen or carbon in the food — it’s what the food is literally made of at the atomic level. The only risks to the human digestive tract from liquid nitrogen are (a) the extreme cold and (b) the expansion in volume when the liquid nitrogen boils back into a gas. If the food is allowed to warm sufficiently after the application of the liquid
nitrogen those risks are eliminated as a matter of basic physics.

There is a high end restaurant in Toronto called Colborne Lane that have been making ice cream out of liquid nitrogen for years without any issues.

The grade that is used by my company is classified as "Food Grade" and is very high in purity levels as "Medical Grade

Owner / November 25, 2011 at 03:48 pm
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Just to clarify the 4th line in my post

- Asking about "traces" of nitrogen left in the food is like asking about "traces" of oxygen or carbon in the food - it's what the food is literally made of at the atomic level.

I will have some of my engineers add to this blog on Monday. Until then, please click on the link below and enjoy a clip with Ted Allan from the Food Network on his show "Cold Cooking" using liquid nitrogen to make ice cream.

http://www.youtube.com/watch?v=Id_OC8qsH6E

Regards,
Bobby
Stephan / November 25, 2011 at 03:58 pm
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I agree dufferin mall might not be the best place for it. There would be a line up for this at Sherway (all those affluent whites)
Mike / November 26, 2011 at 09:51 pm
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@handfed Man, you have no clue what you're talking about. I've seen and had liquid nitrogen in many dishes, and I've used it here and there. Food-grade liquid nitrogen is pure.

This place is excellent. the ice cream is damn smooth, and its got a great variety. From the creaminess of the actual ice cream, to flavors, to toppings, to the excellent specials they've got. The owners are friendly and helpful.
Also, I dare you to find a cheaper price for premium ice cream.

Jared / November 26, 2011 at 10:10 pm
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Great ice cream especially for the price. Has more variety and mix-ins to add than other build your own ice cream places I've been to. Owners are really nice people and very friendly. Good ratio of mix-in to ice cream as well compared to other ice cream places which tend put to much or to few mix-ins.
Wow! / November 27, 2011 at 01:52 pm
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Looks fun to me!....yah, sometimes food can be fun...who cares where you need to go to get it....
tammy / November 29, 2011 at 02:13 pm
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I hope this place does great.. Swiss Chalet just opened and with this ice cream place right outside swiss chalets door they are bound to do good.. Dufferin Mall is staring to get better..
Sally N / November 29, 2011 at 11:15 pm
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Oh wow.. I used to work at Mini Melts ice cream, which is also flash frozen ice cream! Interesting to see it make a comeback :D Can't wait to try it!
gabby / December 1, 2011 at 10:01 am
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i'd prefer baskin robbins with a smoke machine.

the process took too long, especially when the end result was mediocre.

Maria / December 8, 2011 at 05:19 pm
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@ gabby. Ewww! Enjoy your "how long ago was that made and whats in it" ice cream from Baskin Robbins. You should really have higher standards. Higher srandards + good quality = more time to prepare. Enjoy your life of Mcdonalds and Taco Bell - fast, easy, and of cheap quality.
jared / December 9, 2011 at 06:08 pm
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Had toasted marshmallows and brownies in chocolate today tasted almost like smores which i hope to try next time with caramel. Was so fresh and delicious go here at least every week cause its so good.
Christy / December 13, 2011 at 01:25 pm
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I frequently visit Dufferin Mall; both as a shopper and to workout at the womens gym. I've tried The Cream Brewery's frozen yogurt and if it wasn't for my strict diet restrictions I would indulge (possibly devour) their icecream everyday. I would just like to comment on all the negative feedback about the mall. Dufferin Mall more than exceeds my expectations of a local community mall. The shops are decent and the facility serves its purpose. Any issues with old men are a reflection of POOR mall management. How long must one sit in the same spot, day after day, without buying anything until its considered loitering - is 4 hours everyday not enough?! Don't even get me started on the cleanliness.
Little Bird / January 5, 2012 at 03:32 pm
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I have tried to go to this place a few times now and I never see anyone working there, so I have yet to try it. Actually I was there yesterday and it looked like it might be closed.

Aside from that, I don't think the Dufferin Mall is a bad location for them. There are lots of young people and young families in that neighbourhood. Also, the Duffs isn't so bad. Indeed it is full of old Portuguese grand dads spanning time but there are lots of other people there as well. Besides that, an ice cream shop is never a bad idea!
J. Paull / February 13, 2012 at 10:48 am
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Now, now. . . . Whether or not a mall has stores that appeal to you is it's own point, separate from a mall being Good or Bad. Dufferin Mall has stores likely to be helpful to the large and diverse surrounding neighbourhood. It is always clean and neat. . It's pleasant to your eyes as you walk around. And there's plenty of "elbow" room. They've made room for people to hang out. It's festive because of the variety of people. In other words, it's a mall that is managed well. THAT's a good mall. You want bad mall? Gloomy? desolate? dim? totally unfriendly? Try the Galleria at he corner of Dupont and Dufferin. Management simply doesn't give a shit. THAT's a Bad mall.
turnsl / February 28, 2012 at 02:11 pm
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This place folded overnight sometime before or after xmas. Kiosk is gone and their twitter/facebook/website says nothing about it. Sketchy!
justashyguy / March 16, 2012 at 11:52 pm
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Sounds like an innovative idea which will draw in the customers. Can't wait to try something on the menu! Can I also comment on the employee in the pictures? She is so BEAUTIFUL...
Lynda Bay / May 23, 2012 at 02:30 am
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Wow! It looks very delicious and tempting. =) I would like to have one! Anyways, nice post, enjoyed reading it!

Want to have an ice cream business? click here for more information.
samir-barai-trading.tumblr.com / October 3, 2012 at 12:55 am
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