A local ice cream company will unveil its much-anticipated storefront this week. Honeycomb Creamery, which produces small batches of ice cream in a variety of intriguing flavors, will open the doors of its new home at 1702 Massachusetts Ave. in Cambridge on Wednesday, owner Kristen Rummel tells Eater.
Along with her husband Rory Hanlon, Rummel started Honeycomb Creamery in 2015, and the duo has been selling ice cream and waffle cones at regional farmers markets, events, and select stores in the area. The Mass. Ave. shop will be the first permanent home for Honeycomb, as previously reported.
Rummel studied at the Cambridge School of Culinary Arts and previously worked as a kitchen manager at Union Square Donuts. She and Hanlon landed this space after local confectionery Evelyn & Angel’s closed in December to relocate to Arlington. That relocation is still in the works.
Rummel tells Eater they have a few flavors planned for the opening, including a s’mores ice cream with house-made toasted marshmallow and fudge with chunks of graham cracker; sweet corn with blackberry jam; and a vegan horchata ice cream — a signature Honeycomb flavor. The vegan ice cream is made with coconut cream and homemade brown rice milk, Rummel says, and the corn and blackberries both come from Kimball Fruit Farm.
Toppings for the ice cream will include hot fudge, caramel sauce, sprinkles, and white wine gummy bears. Honeycomb Creamery will be open Tuesday through Sunday from 12 p.m. to 10 p.m.