We call it our farm-to-spoon mission and we swear you can taste the difference.
We’re obsessed with making small-batch ice cream packed with big flavor ice cream.
All our flavors are made from scratch with only the best local ingredients.
No preservatives, mixes, additives, or shortcuts. We even pasteurize our ice cream in-house!
We’re committed to our craft so you can feel great about eating ice cream every day.
Our Story
To Laura Mack, lu•lu is not a name but a noun. Merriam-Webster defines the word as something "that is remarkable or wonderful," as in "a lulu of a performance." It's a fitting concept for the small-batch ice cream made here. Using her well-honed palates, Mack creates a concert of flavors.
Growing up Mack’s playground was not that of the usual sorts, instead, it was most often her family restaurant. In the farm-to-table kitchen of Mary's Restaurant at the Inn at Baldwin Creek, chef-owner Doug Mack hitched his daughter to a carrier pack on his back as he worked the line. Laura grew up in the heat of that kitchen. It was from this that she learned at an early age that success depends on a strong commitment to customer satisfaction, quality, and a constant focus on the job at hand.
By adulthood, Mack had an ingrained culinary aptitude and a taste for locally sourced fare. In the summer of 2014, she channeled their know-how into something sweet: lu•lu, a "farm-to-spoon" ice cream shop on Bristol's Main Street — just three miles down the road from Mary's. In 2018, the shop moved to its current location in the heart of the smallest city, Vergennes.
At lu•lu, the performance doesn't end with a batch of churned cream. Add-ins are homemade as well, from the lemon-poppy-seed cake in the Orange Blossom ice cream to the chopped chocolate wafers in the Cookies + Cream. Bristol-based Savouré sodas are on tap for floats, as is cold-brew coffee sweetened with coffee simple syrup. Even the rainbow sprinkles are all naturally colored with fruits and vegetables.
