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Milkcraft Ice Creamery Mooo-ves Into Brick Walk In Fairfield

Owner David Mainiero watches the vapor from liquid nitrogen creating ice cream in seconds at Milkcraft of Fairfield.
Owner David Mainiero watches the vapor from liquid nitrogen creating ice cream in seconds at Milkcraft of Fairfield. Photo Credit: Meredith Guinness
Milkcraft opened Monday in Fairfield.
Milkcraft opened Monday in Fairfield. Photo Credit: Meredith Guinness
The modern 'urban farmhouse' interior at Milkcraft
The modern 'urban farmhouse' interior at Milkcraft Photo Credit: Meredith Guinness
The outdoor grass patio at Milkcraft of Fairfield
The outdoor grass patio at Milkcraft of Fairfield Photo Credit: Meredith Guinness

FAIRFIELD, Conn. — Those with a sweet tooth will be screaming for a whole new kind of ice cream at Milkcraft, a “cow-to-cone” eatery that opened its doors in the Brick Walk in Fairfield on Monday.

Here’s the scoop: The all-natural, small-batch ice creamery at 1215 Post Road uses liquid nitrogen to freeze each customer’s made-to-order batch in a bank of mixers along the serving counter. The unusual method creates ice cream so quickly that it doesn’t have the chance to form ice crystals and results in a super creamy texture.

“We’ve been interested in food our whole lives,” said Lynne Mainiero, who owns the shop with her husband, David Mainiero. “We’ve got a passion for food and quality.”

The Mainieros are no strangers to the bustling Brick Walk, having opened popular Spazzi in the 1990s in the space now occupied by Taberna. Mainiero said they’re happy to return with their new ice cream concept.

Milkcraft uses locally sourced ingredients and fresh milk base from local farms. The menu, which will be updated seasonally, features sustainable and organic ingredients and delectable flavors such as roasted banana PBJ, Vietnamese coffee, cookie butter speculoos and strawberry balsamic.

“Miss Piggy Does Vermont” is made with Heritage Farms smoked bacon and Vermont maple syrup, while “Bourbon Breakfast” features Madecasse vanilla bean and corn flakes.

The ice cream is served in two equally edible vessels — the creamee bun and the bubble cone. The creamee buns are locally baked glazed buns that are filled with the fresh-made ice cream and then hot sealed for the customer. The bubble cone is a freshly baked Hong Kong-style egg waffle cone, kind of a cross between the look of bubble wrap and the texture of a Belgian waffle.

“It’s a craze in Hong Kong,” Mainiero said. “It’s Hong Kong-style street food.”

Add-ons include fruit juice-based cereals and Asian pocky stix. The shop also sells a variety of tasty delicacies — from Mexican sodas sweetened with real cane sugar instead of fructose to locally made kettle corn.

The shop features custom chandeliers, reclaimed wood, subway tiles and marble work counters, as well as a fanciful grass patio for warmer weather.

For more information, join Milkcraft on Facebook at Facebook.com/Milkcraft or visit www.milkcraftca.com .

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