The Marigny's Hotel Peter & Paul now has the perfect reason to scream. The hotel, which lives in a former school, convent, church, and rectory, is now home to an ice cream shop called Sundae Best. The petite shop officially opened last month on National Ice Cream Day and serves unique, handmade flavors comprised from locally sourced ingredients.
Between the old school feel of the shop (think shades of orange and custom millwork) and classic custard-style ice creams by owner Erica Buher, patrons can't help but feel transported back in time to an old school parlor and soda counter. The shop was designed by Brooklyn firm, ASH NYC, and features a unique scalloping theme, millwork by Good Wood Nola, and a mural by Ann Marie Auricchio.
The shop, which was completed over 6 months, is located in the front of the Convent where the nuns' chapel used to be. "We debated a few different ideas for what could go there, but we kept coming back to the idea of ice cream there, " said ASH NYC and Nathalie Jordi, the team behind Hotel Peter & Paul. "It seemed to be missing in the neighborhood and we thought it would liven up the block in a fun, family-friendly way. Also, we were captivated by Erica's taste in flavors, plucky entrepreneurship, and collaborative style."
The bright colors were inspired in part by Buher's flavors and in part by the colors found in castles across Russia. "The orange and ginger stripe ties into colors used throughout the rest of the property, and helps to balance the mood of the space," the team told Adore. "The goal was to push beyond the expected sweet pastel ice cream shop but still create a happy space."
Customers will be pleased to find high quality flavors combined with the city's undeniable flair. Buher aims to strike a balance between the classics and flavors that are inspired by New Orleans and the extending region. Classics include Mint Chocolate Chip and Vanilla Bean, while the Southern-inspired flavors include Butterscotch Pecan, Lemon Bar, and Honey & Zapps ("the Zapps (Original flavor) are covered in chocolate and we add drizzled local honey over the base it as it finishes churning," Buher said).
"Prior to opening the shop, I hosted a tasting party where friends, family, the Peter & Paul team, farmers, and other chefs helped to narrow 20 flavors down to 10," she explained. "In addition to the 10, we have two that rotate on a seasonal basis. We currently have a Watermelon Lemonade Sorbet and Peach ice cream. My favorite is usually whatever is in season, but Mint Chocolate Chip is also my mainstay."
Making a custard style ice cream requires simple and straightforward ingredients, which are sourced from farms in Louisiana and Mississippi. The ice cream bases are aged overnight to deepen the flavor, then churned one gallon at a time.
"The eggs are from Peeps Farms in Carriere, MS and the milk is from Country Girl Creamery in Lumberton, MS," she said. "The peanut brittle in the Peanut Crackle & Jam is from the VEGGI Coop in New Orleans East. The watermelons are from Mr. Ben Burkett's farm in Petal, MS and the blueberries are from J&D Farms. You can find all of these folks and more at the Crescent City Farmers Market."
Besides offering seasonal favorites, Sundae Best will also start serving a special Sundae menu, slated to start September 1st. Should you crave something a little buzzier before or after your scoop, the Elysian Bar is just footsteps away.