It was not even three in the afternoon when the line outside Molly Moon Neitzel's eponymous ice cream shop, Molly Moon’s Homemade Ice Cream ran a block and a half up the street.
Indeed, it seemed as if the whole of Wallingford had descended to join Miss Molly and her adorable dog <b>Parker Posey<b> in the ribbon cutting and opening day festivities.
Later, as the line moved inside and we were greeted by deejay Eric Johnson of the Fruit Bats (and lately of The Shins) scoop after delectable scoop of flavors such as Bubble Gum, Maple Walnut, Honey Lavender, Vivace Coffee, Thai Iced Tea, Mandarin Chocolate Sorbet and even Cardamom left the beautiful counter space. The smiles of the kids alone and the bevy of happy adults and dogs alike made for a very merry Saturday afternoon.
Molly Moon's ice cream is made with fresh, local, organic ingredients (such as Skagit Valley's strawberries to Sequim's and Vashon Island's lavender). Even the dairy products used to make every batch of her delicious ice cream are sourced from an organic dairy farm in Maltby, Washington. And did we mention Dana Cree (the fabulous pastry chef at Veil) has been thinking up delectable pairings to top the already scrumptious ice creams (balsamic reduction and seasonal fresh fruit compote anyone?)?
Add to this the fact that the storefront has been built incorporating many sustainable materials and that even the cute dishes are 100% compostable.
And that, people, makes Molly's ice cream shop a sustainable Seattle fan and locavore ice cream lover's dream come true!
We had the Balsamic Strawberry that reminded us of one of Balsamico e Fragola, our favorite Fiori truffles and the Salted Caramel, redolent of those lovely fleur de sel caramels that we've purchased in the Marais. We are still licking our chops and can't wait to go back. Thank you Molly!
Molly Moon's Homemade Ice Cream
1622½ North 45th Street (Wallingford)