Fourteen years of
making magic in a cone.
A family recipe. A tiny shop. A lot of sprinkles. This is how Sweet Scoop became the sweetest corner of Sunset Heights.
One scoop at a time.
Grandma’s churn
Founder Mia starts making ice cream in her kitchen with Nana’s hand-crank churn. Selling to friends, family, and eventually the neighborhood farmers’ market.
The tiny shop
Sweet Scoop opens its first counter — a 400-sq-ft window on Sycamore Lane. Six flavors, one freezer case, a line out the door by July.
The dairy partnership
We partner with Harmony Ridge Farms, 40 miles away. Grass-fed cream, antibiotic-free, delivered every Tuesday. Quality jumps. So do our sales.
The expansion
We move into our current 1,800-sq-ft parlor. Now with 24 flavors on rotation, a custom cake station, and our famous pink-tiled floor.
Still churning, still smiling
We’re a team of 14 pastry chefs, scoopers, and cake designers. Together we serve around 8,000 cones a month — and we’re just getting started.
Values we scoop with.
Ingredient honesty
If it doesn’t grow, graze, or come from real kitchens, it doesn’t go in. Zero artificial dyes, flavors, or syrups. Ever.
Made by humans
Every flavor is mixed, churned, and tasted by our team of pastry chefs. No factory churners, no shortcuts, no AI taste tests.
Planet-kind
Compostable cups and cones, reusable pint returns, solar-powered freezers. Small scoop, smaller footprint.
Community-fed
5% of profits go to our local food pantry partners. Because scoops should feed more than sweet teeth.
Fair & kind work
Everyone on the team earns a living wage, gets paid health care, and eats free ice cream on every shift. Non-negotiable.
Seasonal thinking
Our menu changes with the calendar. You won’t find peach in January. That’s the point — anticipation is half the joy.
How we make it.
Source
Every Tuesday at dawn, Harmony Ridge Farms delivers fresh cream and organic milk from grass-fed cows within 50 miles.
Infuse
Lavender, vanilla pods, roasted pistachios, fresh strawberries. We steep, toast, and macerate every flavor by hand.
Churn
Small 2-gallon batches in our Italian Carpigiani churner. Low-speed, slow-churn for dense, creamy texture.
Scoop
Flash-frozen to -30°F for stability, served at -10°F — the sweet spot for scoopable softness. Every cone with love.
Meet the makers.
The pastry chefs, scoopers, and sprinkle-slingers who make this place hum.
Mia Novak
Founder & Head Chef
Zara Chen
Pastry Director
Dev Rao
Flavor Scientist
Luna Park
Cake DesignerCome taste for yourself.
The best way to understand Sweet Scoop is to walk in, sample three flavors, and order the one you’d marry. See you soon?