Philly ice cream connoisseurs have something to look forward to. Currently, if you want some
top-rated Weckerly’s Ice Cream, you have to buy it by the pint (or sandwich) at a local
cafe, food retailer or farmers' market, but now the company is gearing up to open its very own brick-and-mortar location on a bustling stretch of Girard Avenue in Fishtown.
Fronted by husband-and-wife team Jen and Andy Satinsky, Weckerly’s launched in late 2012 in West Philly’s Spruce Hill neighborhood. In 2014, the micro-creamery moved to Port Richmond’s
Globe Dye Works.
"At that time, we really did want to open a retail shop eventually in West Philadelphia," says Andy. But the search proved difficult, so they broadened the hunt. With some help from
New Kensington Community Development Corporation, they discovered a 350-square-foot shop at 9 West Girard Avenue, and knew it was the perfect place (they’ll still make their ice cream at Globe Dye Works).
"We definitely wanted a neighborhood," says Andy. "We wanted to be amongst families and homeowners, and people who engage in activities in their neighborhood."
Jen is an experienced pastry chef (her maiden name, Weckerle, inspired the company's moniker). A former bicycle mechanic, Andy eventually left his job to focus on the business full-time.
"[Jen] is the reason we make ice cream and have an ice cream company," he insists. "She’s the heartbeat of everything."
The company is known for unusual flavors such as buckwheat sour cherry and lemon verbena black raspberry, but "we do embrace the classics," he adds. "There’s a place for a vanilla ice cream made with grass-fed milk and cream and good-quality vanilla bean…that tastes like ice cream would have tasted 50 years ago."
Weckerly’s more adventurous combinations are inspired by the company’s mission to source seasonal ingredients from local farms. This is partly why the Satinskys need to grow their business with a retail location, rather than increasing wholesale production. With their own shop, they can stick with their model and showcase small batches of exclusive flavors -- perhaps only five gallons at a time.
"There are aspects to the way we operate that don’t lend themselves well to a rapidly growing wholesale business," explains Andy, noting the difficulty of scaling up while still working exclusively with local farms.
The new Girard Avenue shop will be open year-round seven days a week, offering a selection of signature ice cream sandwiches and hand-dipped cups and cones, with six rotating ice cream flavors and two sorbets.
They couple isn't sure of an opening date yet, but hope to launch by late summer or early fall. Fans can follow along for the latest @Weckerlys on
Twitter and
Instagram, and on
Facebook.
Writer: Alaina Mabaso
Source: Andy Satinsky, Weckerly’s