MicroCreamery: What’s in a Word?

MicroCreamery: What’s in a Word? 

Not all ice creams are created equal…

At Clementine’s Naughty and Nice Creamery, all of our small-batch creations are handcrafted using only the finest quality, 100% all-natural ingredients. We are also the first, and currently the only MicroCreamery in St. Louis and the surrounding 5 states. 

The word MicroCreamery is not something to throw around lightly. If an ice cream producer is classified as a MicroCreamery it means they’ve jumped through a lot of hoops, and pulled out all of the stops to deliver only the absolute, utmost, top dog, perfectly perfect, best of the best product possible! As a matter of fact, there is a list of specific guidelines that must be met in order to be deemed a MicroCreamery. Let’s take a look at those now. 

MicroCreamery Guidelines (each is more delicious than the last!): 

Small Batch – A nearly ubiquitous term in today’s artisan-appreciative world. What this means in the ice cream realm is that our products are not made by industrial machines like most other ice creams. 

Handcrafted - We make everything from scratch. EVERYTHING. From salting our own caramel, to candying our own pecans. If there’s even a chunk of pie, cake or cookie found in our ice cream, we either make it ourselves or collaborate with a local community partner. All of our recipes are developed from scratch in our St. Louis city kitchen. 

All-Natural - Did you know a single cow gives enough milk to produce 2 gallons of ice cream each and every day? With gift giving on this level, cows deserve nothing but the best – which is why all of our milk comes from cows who are grass fed, hormone and rBST free, and who have never been fed corn, soy, or any animal by-product. But our all-natural doesn’t stop there. We don’t add any artificial flavors, colors, emulsifiers, or stabilizers to any batch of Clementine’s ice cream.  

Low Overrun (Less Than 30%) - Overrun is the amount of air that gets into an ice cream during its creation. The lower the overrun, the more flavor you get in every bite! 

Butterfat Over 16% - Most store-bought ice cream contains only around 10% butter fat, but we don’t settle for anything under 16%! 

We work closely with our friends, partners, and neighborhood collaborators like Park Avenue Coffee (honestly, their gooey butter cake is so delicious we just couldn’t, in good conscience, make a gooey butter ice cream without them). 

And don’t worry, everything above pertains to our boozy variety as well! These alcohol-infused ice cream creations (for guests 21 and older only) are yet another thing that sets Clementine’s apart. Our patent-pending trade secret process creates and raises the bar combining wine (like in our Chocolate Cabernet), spirits (Banana Rum with Salted Butterscotch Caramel Swirl), and locally-brewed beers (Mint Chocolate Stout with help from our friends at Perennial Artisan Ales) for a delightful blend of our all-natural ingredients…with a kick!

To learn more about what it takes to be a MicroCreamery, or to experience a MicroCreamery first hand, visit our scoop shop at 1637 South 18th Street in the beautiful Lafayette Square neighborhood. We’re always eager to share our story, our process, and our passion! 

Tamara Keefe

Clementine's Naughty and Nice Creamery, 1637 S 18th St, St Louis, MO, 63104, United States