Sun 13 Dec 2009
Perfect Flavor Creamery Takes a Break
Posted by lynsie under Ice Cream and Cheese
[9] Comments
Chances are, you have arrived here looking for Perfect Flavor Creamery, to order customized gourmet ice cream, made by hand, or our artisanal handmade cheeses from local dairy. It’s not easy for us to let you down, but we have some news:
Perfect Flavor has decided to take a break! Lynsie became pregnant in the Fall of 2009, and due to her physical condition, she could not continue to run Perfect Flavor.
Birth News! Gabriel Peter Steele was born on 5.5.10 (Cinqo de Mayo) weighing 7 lbs 15 oz and measuring 20 inches long. To read the harrowing account of his arrival, visit Lynsie’s post detailing his birth story under the Parenting tab.
We look forward to continue entertaining all of our loyal readers with blog posts concerning Parenting, Local Food, Ice Cream and Cheese, Delicious Recipes, Product Reviews and much more! Thanks for stopping by…
Congratualtions Lynsie! So sad for us who love your ice cream….. I was so looking forward to receiving some from the Polyface Buying Club again, but family first!!! Good luck to you & I look forward to enjoying your ice cream once again in the future! There is nothing like it!
Tonya! I so enjoyed making and packing up your ice cream every month. You were such a supportive customer and we appreciate your business so very much. It can be so hard to make decisions like this, but family does come first! It’s nice to know that you “get it”!! Let’s keep in touch and I’d be happy to let you know when we’re up and running again. Have a wonderful next couple of months before your March Polyface delivery=)
I hope you return in the future. I am exploring Waynesboro locations to better learn the town, and support local businesses, and would love to try your Icecream if you ever return.
I’ll keep you bookmarked.
I’m from Waynesboro area –lived here most of my life– and I just found out about Perfect Flavor! Can’t wait until you’re open again!
Do you have any recommendations for other places in Virginia that would have classes that show how to make cheese or ice-cream, or atleast let people watch the process? Thanks!
Lorita, thank you so much for your kind words! For the time being, we have currently moved out of our Waynesboro location. Please check in to our blog in the future and you will be kept up-to-date on our new plans when we have them! Our baby, Gabe, was born on May 5th, and therefore we are knee-deep in all things baby-related. Once we are ready to start up Perfect Flavor again, we will post on our site. In the meantime, if you ever need help finding business with similar ideals to Perfect Flavor’s in the Valley, do not hesitate to ask.
Joel, I would absolutely love to point you in the right direction regarding your question concerning cheese and ice cream classes offered in the area.
Firstly, I teach both one-day cheese and ice cream classes lasting two hours each at CATEC in Charlottesville. While I do not always offer these classes every season, as CATEC likes to rotate my offerings (which also include a pastry class, a bread class, and more), I typically write on the blog when I will be teaching so that those interested can get signed up while there’s still space. My classes do usually sell out. For more info, visit CATEC’s website, http://www.opendoors1.org.
Also, if you get a small group together, I can teach private classes in the privacy of your own home. My minimum number of students per private class is five people.
I do happen to know as well that The Charlottesville Cooking School located near Barracks Road Shopping Center has offered cheese classes in the past. My dear friend Gail Hobbs-Page, who owns Caromont Farm where she raises her own goats and makes incredible cheese from their milk, has taught a cheese class here in the past. Here’s their site: http://www.charlottesvillecookingschool.com.
I love that you’re interested in learning so much about cheese and ice cream, and I encourage you to keep getting in touch if you have any more questions.
Good luck!
This is a great idea. I have never heard of a place that teaches people how to make ice cream. It’s too bad that the creamery is shut down for now, but hopefully everything will work out. Does anyone else think that the ice cream business has changed over the years? To date, it seems as if all of these new flavors are coming out of nowhere and people keep making different flavors every year. It seems like the culture of ice cream has changed a little bit from where it used to be. Has there always been flavors like pumpkin pie, or have I not caught up yet? I think the ice cream business has taken off to a place that many think would never happen. I think it’s really cool how all of these diffeerent flavors are coming out consumers keep unique and different flovors in business. Anyway, I am interested in learning more about cheese and ice cream
Lynsie, Great blog! I’ve been scouring the internet, researching for ice cream parlors that are making ice cream by hand, with fresh milk. I’m opening my shop in CA, which will be artisanal, homemade, organic ice cream parlor using only fresh milk from a small organic dairy in my county. I’m having a hard time trying to find out about what is legal…when it comes to pasteurization. I’d like to buy my fresh milk directly from the dairy farmer who will be using a low-temp pasteurizer at his facility, then I will make the base at my shop and freeze at my shop. From my research, it looks like I may need to buy my own pasteurizer and re-pasteurize the base before freezing. I’ve also come across info which suggests that I need a completely separate room just for this process. In restaurants, this isn’t the case. The ice cream base is never pasteurized. What is your experience with this? Any advice would be greatly appreciated!