Based loosely on the company's Baskin Cafes in Korea, the new concept is twice the size of an average ice cream shop, at 2,000 square feet, and filled with long purple couches, cushy pink seats, and stools. Stephanie Panek, the 25-year-old pastry chef and recent graduate of Johnson & Wales University, serves up way more than ice cream, offering chocolate fondue, cheesecake on a stick, caramel ginger apple crisp, and ice cream cake by the slice. Across from her pastry station is a 6-foot-long build-your-own sundae bar with a fresh whipped cream machine.
Oh and speaking of getting ideas from our sister stores/restaurants in Asia, someone from the US branch of 7-Eleven needs to take a trip to Japan or Taiwan. The 7-Eleven's there are wayyyyy better.
Click (here) for the Globe article.
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