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!