If you’re a fan of the exquisite pastries and desserts from Cadeaux Bakery and you also happen to adore fine ice cream, you’re going to scream over this scoop: Eleanor Chow Waterfall, Cadeaux’s super-talented pastry chef, has teamed up as culinary partner with Welcome Parlour Ice Cream, North Vancouver’s first artisanal ice-cream shop.
Chow Waterfall makes the ice cream using her chewy chocolate brownies in the spot’s Rocky Road ice cream, her sponge cake in its Birthday Cake flavour, and the cinnamon-y goodness of her luscious apple pie in… you guessed it, Apple Pie.
Welcome Parlour’s owner, Ian Widgery—a former UK- and Hong Kong-based record producer who worked on projects by David Bowie and Human League, among other musicians—met Chow Waterfall through a mutual friend a few years ago. The married father of four, who lives in the area, became an instant fan of her products.
“We use real Tahitian vanilla and real cream—if you’re thinking about calorie loss in any way, you’re in the wrong store,” Widgery says.
Located in a 1912 heritage building called the Hodson Block just east of Lonsdale (277 East 8th Street), the parlour serves a rotating selection of ice cream, no more than 11 flavours at a time, including Maple Bourbon (“mom and dad’s helper”, as Widgery calls it) as well as dairy-free coconut and lime coconut.
Covering one of the shop’s walls is a transfer of a black-and-white photo from the early 1900s of Lower Lonsdale, where a general store called the Welcome Parlour used to operate. Across the street on the road’s boulevard is a small putting green. The Welcome Parlour has putters for customers’ use, as does its neighbour, Andrew's on Eighth, a neighbourhood café that serves breakfast and brunch.
A long-time ice-cream fanatic, Widgery says he’s excited about Metro Vancouver’s ever-expanding frozen-dessert scene. (Earnest Ice Cream will soon open on the North Shore.)
“One of the things I do when I travel is go straight to ice cream,” Widgery says. “It’s my favourite dessert. I probably have 20 ice creams a week.
“There is fantastic ice cream here,” he adds. “There’s room for everybody.”