Creamistry Set to Freeze in Las Vegas

Liquid nitrogen ice cream franchise looks to open first store in Nevada

The new store, located at 7325 S. Rainbow Blvd in Las Vegas, marks the first of three stores the liquid nitrogen ice cream franchise plans to open in the Las Vegas area and will be owned and operated by Jiagang Pu and his store manager Holly Lu.

“We are excited to bring Creamistry to Las Vegas,” said Pu. “The concept is in high demand in other states like California, Texas, Louisiana and Arizona and has received high remarks in those communities. Creamistry’s premium-quality product allows for fully customizable combinations, and we feel confident that the Las Vegas community will fall in love with our delicious ice cream creations.”

After being introduced to the Creamistry brand by a longtime friend and current Creamistry franchisee, Pu fell in love with the amazing concept and one-of-a-kind experience.

Pu brings his experience and leadership as a real estate developer in China. He has worked on projects that have developed several mega businesses and shopping centers in the Chengdu, Sichuan Province of China.

Combined with his passion for the Creamistry brand and knowledge of real estate, it makes a recipe for success that Pu aims to reach in the Nevada market.

“The food scene in the Las Vegas area is constantly exploding with new concepts,” said Jay Yim, founder and CEO of Creamistry. “We are thrilled to add a unique, one-of-a-kind experience to a community that is all about memorable experiences. Creamistry is a proven brand with delicious treats. We know the concept will see success throughout the Las Vegas area and all of Nevada.”

Here’s how Creamistry works: Customers choose a portion size, then an ice cream base (signature premium, organic, vegan coconut, or non-dairy sorbet), one of 30+ flavors, and then toppings from a list of 35+ options that include candy, cookies and cereal, fruits, and sauces. The ice cream is then mixed, frozen, and scooped right before the customer thanks to the flash-freezing process. When the liquid nitrogen (-321° F) hits the ice cream mixture base it freezes so fast that ice crystals don’t have a chance to develop, resulting in a decadently rich and luxuriously creamy ice cream with virtually no overrun.

Creamistry was founded in 2013 after founder Jay Yim was first introduced to liquid nitrogen ice cream when he spotted a street vendor making it during a trip to South Korea in 2003. Born into a family of Korean bakers, Yim and his wife, Katie, made their first homemade ice cream using liquid nitrogen with the help of his father as the quality control “chemist.” Over the next two years, the team experimented with over a hundred flavors and combinations, the best of which eventually became an integral part of Creamistry’s menu today.

About Creamistry

Founded in 2013 and franchising since 2014, Creamistry is an Irvine, California-based franchise that serves made-to-order liquid nitrogen ice cream using all natural and organic ingredients that can be customized with over 60 flavors and toppings. Currently, there are over 50 shops open and operating in four states, with more than 300 additional locations in various stages of development worldwide. For more information, visit www.creamistry.com.

Contact:

Josephine B. Mallari
Franchise Elevator PR
(847) 239-8171
jbmallari@franchiseelevator.com

SOURCE Creamistry

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