Bac Street, 7rd district of Paris.
A small sign attracts attention, and if the storefront looks quite old France, it exudes authenticity. I am greeted by Julien, the store manager, but especially the great-grandson of Sam Yoël, founder of Ice cream container.
It is a family story that plays out in this little shop which promotes taste, the real, and the raw product, without too much sugar or fat.
The surprising and rich flavor combinations (raspberry-pink / apricot-candied ginger) want to give the impression of crunching in a fresh fruit with each spoon of ice cream. And it is rather very successful!
When I arrive at Bac à Glaces, the hazelnut ice cream is being prepared. With pieces of whole hazelnuts in it, the ice cream is full of flavor and very smooth. For a nutty fan like me, the tasting is more than successful!
I suppose, moreover, that I am not the only one to appreciate the quality of the products offered, here are produced 150 liters of ice cream every day.
The preferred product of customers? Extra dark chocolate!
So it must be said that it turbine, the Hubert Cloix machine.
Julien confirms it to me, it works well, is easy to clean. It has been there since… But far from slowing down, it still works very well!
The ice cream bin is therefore a place that does not waste. Neither its charm, nor the quality of its sorbets and ice creams. It's lively, it's friendly and family-friendly and finally… maybe that's the secret of sustainability! That, and, of course, a Hubert Cloix machine. Success guaranteed!
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