Back when the company started in 2011, Loblolly Creamery was comprised of only two workers, co-founders Sally Mengel and Rachel Moore. The two made small batches of artisan ice cream in a shared professional kitchen for a band of adoring fans. The ice cream could only be found in the eight-flavor dipping cabinet located in the soda fountain portion of The Green Corner Store on Main Street. “We wanted something comforting and kind of an ode to the old school, and that’s how we got started,” says Mengel. Since then, Loblolly has gained its own kitchen, while ice cream production has more than tripled, as have the number of employees, which now sits at 10.
And while the soda fountain is still as popular as ever, Loblolly’s wholesale production has also ramped up, enabling their sweet treats to be distributed all over Little Rock. “I think the biggest compliment is that the restaurants around here like it. They are willing to use the ice cream and are getting a good reception from it. That keeps me going,” says Mengel. The list of eating establishments that carry Loblolly products is growing and includes: The Fold, South on Main, Diamond Bear Arkansas Ale House, Mylo Coffee Co., Red Door, Loca Luna, Mugs Café, both Big Orange locations, Café Brunelle and Trio’s, as well as specialty stores like Eggshells Kitchen Co., Dandelion, The Pie Shop at Terry’s Finer Foods and Stratton’s Market at Dugan’s Pub.
It’s an impressive list, but no place has shown quite the Loblolly-love like Mylo Coffee Co. “Stephanos has graciously let us put a dipping cabinet in his place, so there are always up to eight flavors there, and we have our own drinks and cones there as well. It’s another place away from the soda fountain where you can get hand-dipped cones,” adds Mengel.
But Loblolly isn’t limited to solely making ice cream. They also have a line of soda syrups, bottled drinks and kombucha, all sold at the soda fountain and at various locations around town. The main focus, however, will always be on ice cream, and that’s something Mengel takes seriously. The base is always made from scratch, using simple ingredients — no artificial additives, preservatives or colorings. Many of the ingredients are also local. “That’s my favorite part, purchasing from a local farmer and knowing the story of the produce and knowing that we’re getting it from someone who’s very similar to us — that is, a very small-scale business,” Mengel explains.
To ensure quality, Loblolly produces small batches, all of which are created over a three-day period. “On the first day, we make the base and let it chill. The next day, we churn it. Then, the last day, it stays in the hardening cabinet to freeze really, really cold,” says Mengel. It’s a slow, uncompromising process, and one that will always pose a challenge with an increasing demand from the public and wholesalers.
Meticulous production is one thing, but coming up with a seemingly never-ending list of appealing flavors is another. Double vanilla and salted caramel are wildly popular, but so too are the blueberry buttermilk, strawberry, blackberry sorbet, fresh mint chip and dark chocolate, just to name a few. It’s all a constant challenge — continuing to produce what people already love, while also concocting new and innovative flavors.
Success has also come with its share of accolades. The buttermilk blueberry crumble ice cream was recently featured in Saveur Magazine, as were two of Loblolly’s recipes in the newly released book “Ice Cream Adventures: The Best Ice Cream of the 50 States.” This was quite an accomplishment, given the fact that no other business had more than one recipe included in the book. It’s all very impressive, especially for a still relatively new and developing company.
So, what does the future hold? Expect to see expansion on the wholesale side, with even more restaurants throughout Little Rock carrying Loblolly ice cream. There’s also the possibility of revamping the soda fountain inside The Green Corner Store, with both an increase in ice cream offerings and hours of operation. One day, we could even have a Loblolly Creamery storefront open up in another area of town. Also, you’ll continue to see the Loblolly ice cream truck (yes, they have a truck) at numerous food truck events, farmers markets, caterings and private parties. Figuring out how to ship ice cream to select towns and cities throughout Arkansas, without compromising its quality, is also a high priority for Sally and her crew. But fear not, establishing Loblolly’s presence inside Little Rock is job number one.
“Our biggest goals are to become a staple of Little Rock and to be consistent,” states Mengel.
So far … so good.
Read on, as Mengel shares more about Loblolly ice cream flavors and how it feels to make a product that so many people love to savor.
