“We make as much as possible from scratch. We squeeze lemons and oranges, tear cucumbers, crack eggs, and make our own sauces.”
The reason Stockholms Glasshus has been around for so long is the great product.
“For restaurants, we often make a little more tailored ice creams such as sorbet made of ouzo, cucumber, blood orange, and avocado. And sometimes we have some leftovers that we serve in our shop, which is appreciated by many customers.”
– Oskar Pitre –
At Christmas time, the Christmas and New Year cakes are popular, and they have become a tradition in many families. The Christmas cake is made of saffron ice cream, gingerbread ice cream, and blackberry sorbet, while the New Year’s cake is made of pistachio ice cream, cognac-orange ice cream, and pink Champagne sorbet. Accessories such as ice torches, spun sugar, and handwritten signs come with some cakes or can be added.
“We are proud of our product and want it to be seen! But the regulars will still recognize it, the concept will be clarified, and the café freshened up, but the ice cream will always be the same,” Oskar explains.
|Birkagatan 8, 113 36 Stockholm, Sverige|
Sponsored article in collaboration with Stockholms Glasshus.
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