INSIDE STORY
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purée until thick but pourable.
eeping up with demand is a problem for Daniel Curren’s ice cream shop. And he sees that as a very good problem to have. “We currently have a long waiting list of stores that want to carry our pints,” says Curren, owner of the Tatamagouche Ice Creamery. “This is an exciting time for us.” The business opened in the summer of 2020, in the midst of the pandemic. Aside from the typical complications of starting a new company, the Creamery has been growing at a rapid pace. So quickly, that Curren is now planning to build a processing plant. The business currently leases a space in Bible Hill and they hope to break ground on the new facility in the next few months. “It would also be a great tourist attraction,” he says, “much like Ben & Jerry’s is to Vermont or Cow’s is to P.E.I. You can come in and we’ll have windows so customers can view us making the ice cream and see how it’s done. We can explain to people how the ice cream is made and offer the full experience for customers.” While the location of the new plant is still uncertain, Curren says he would like to see it close to Tatamagouche, which he feels is core to the company’s identity. Curren grew up in Cole Harbour, N.S., but spent his summers at their family cottage in Malagash, near Tatamagouche. “Tatamagouche was always just a really cool, unique place,” says Curren. “A lot of rural Nova Scotian towns have a tough time keeping residents and businesses, but Tatamagouche had the secret figured out from the beginning. To sustain a small town, you have to support the local small businesses.” So, when Curren decided to open his ice cream shop, he felt Tatamagouche was the perfect fit. Not only would it offer support for his new company, but it also had the historic local Creamery, which had been part of the town’s identity for many years. (The Creamery was open from 1925 to 1992, producing the popular Tatamagouche butter.) “I thought it was a cool throwback,” he says. “We even incorporated the old Creamery in our logo. It pays homage to the place and the importance of the dairy industry to the town.”
ah! Summer 2022
At Home on the North Shore
The sweet taste of success BY LORI MCKAY PHOTOS BY STEVE SMITH, VISIONFIRE STUDIOS
Owner Daniel Curren and his team at the scoop shop in Tatamagouche.
Tatamagouche Ice Creamery takes flavours, and business, to the next level ABOVE PHOTO: COURTESY OF TASTE OF NOVA SCOTIA
Ultimate Campfire S’mores Sundae Tatamagouche Ice Creamery • 2 scoops Tatamagouche Ice Creamery Keji Campfire S’mores Ice Cream • Tatamagouche Hot Fudge Sauce • Graham cracker sauce (see below)
Sundae
• Toasted marshmallows
1. In your favourite ice cream bowl or sundae
• Graham crackers, crumbled
tulip, ladle generous spoonfuls of hot fudge sauce and graham cracker sauce, alternating
Graham Cracker Sauce • 15 Graham crackers
with layers of ice cream and sauce. 2. Top with more sauce, crumbled graham
• 1/2 cup honey
cracker and a large marshmallow (preferably
• 1 stick butter, melted
freshly roasted over a big fire).
Instructions: Add ingredients to food processor and
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