Three Decades of
Sweet Obsession
Alma started making ice cream in her Ann Arbor kitchen in 1987 — not as a side hustle, but as a full-throated passion. She believed that if you're going to make ice cream, you should make it from scratch, with ingredients you can pronounce, and with enough care that someone can taste the difference.
Thirty-seven years later, that philosophy hasn't changed. We still churn in small batches every morning. We still source from Michigan farms when the season allows. We still turn away suppliers who cut corners.
What has changed is the line out the door. What hasn't changed is the smile on Alma's face when she watches a customer try a flavor for the first time and their eyes light up.
