Take a journey through time this March with Salt & Straw’s Flavor Vault Series featuring beloved and fan favorite flavors
PORTLAND, Ore. (February 27, 2020) – Salt & Straw Ice Cream unlocks the flavor vault this March, bringing back some of the most epic flavors from Salt & Straw history. Favorites like Bone Marrow & Smoked Cherries (2011), Salted Caramel Cupcake (2012), and Salt & Straw’s first ever vegan flavor Coconut Milk w/ Cashew Brittle & Pandan (2013), return to scoop shops and online for one month only. Explore the deep recesses of Salt & Straw’s Portland kitchen, tasting through iconic ice creams that delve into the Salt & Straw creative process.
Salt & Straw’s Flavor Vault Series ice creams are available by the scoop, flight or pint at all Portland area Salt & Straw scoop shops beginning Friday, February 28th through Thursday, April 2nd. These beloved Flavor Vault Series ice creams are available for nationwide shipping through Salt & Straw’s website www.saltandstraw.com and the Salt & Straw Pints Club. Now Seattle and San Francisco flavors are available for national shipping, in addition to Portland flavors.
Wild Foraged Berry Pie, photo credit John Valls
March 2020 Flavor Vault Series
Cinnatopia Cinnamon Bun: Created April 2016
“Cinnamon roll, cinnamon gaweyness with ribbons of frosting!” proclaimed Ella, the second-grader who dreamt up this runaway hit for our Student Inventor Series. It preserves each glorious part of the classic bun—fluffy roll, gooey filling, and cream cheese frosting—in cinnamon ice cream.
Wild Foraged Berry Pie: Created July 2015
In 2012 our friend foraged the most beautiful huckleberries, blackberries, and Saskatoon berries from Mt. Baker in Washington. We initially transformed the wild finds into berry sherbet, but then envisioned a greater destiny: classic berry pie. The berries are cooked into an ooey-gooey filling, then chucked into salted vanilla ice cream alongside golden pie crust, Jackson Pollock-style.
Coconut Milk w/ Cashew Brittle & Pandan (v): Created by September 2013
Our first-ever vegan flavor—developed with chef Gregory Gourdet—is early living proof that dairy-free doesn’t have to be unsophisticated. The cashew butter and coconut cream ice cream with Thai chile-spiked brittle, candied pineapple, and herbaceous pandan cilantro caramel is sure to provoke your tastebuds.
Salted Caramel Cupcake: Created April 2012
Our friends at Seattle’s beloved Cupcake Royale shared their phenomenal Salted Caramel Cupcake recipe in exchange for the skinny on making ice cream, a collaboration that became our most indulgently yummy. We sprinkle in hunks of chocolate cake frosted with salted caramel buttercream plus crumbs to soak up the fleur de sel-spiked cream, reminiscent of ice cream cakes from birthday parties past.
Bone Marrow & Smoked Cherries: Created September 2011
Eschewing convention from the start, this was one of the first flavors our co-founder Tyler ever created. Debuted at Nicky USA’s “meatiest celebration in the Northwest,” this alluring pairing of velvety, rich bone marrow ice cream with bourbon cherries, married by smoky tea, helped us determine the best way to emulsify fats.
About Salt & Straw Ice Cream
Salt & Straw Ice Cream is a Portland-based, family-run ice cream company that was founded in 2011 by cousins Kim & Tyler Malek. Salt & Straw makes unbelievably delicious ice creams that tell the narrative of artisans, meaningful food movements and important social causes. The company creates a unique menu that changes every four weeks, makes ice cream by hand in small batches and designs a generous store experience that’s personalized and welcoming. The debut Salt & Straw Cookbook was released in April 2019, published by Clarkson Potter. Salt & Straw presently has three scoop shops in Portland, one in Lake Oswego, and the Wiz Bang Bar at Pine Street Market. Pint packs are available for online purchase, and can be shipped anywhere in the United States as well as through the Salt & Straw Pints Club.