Review: ‘Ottolenghi and the Cakes of Versailles,’ starring Yotam Ottolenghi, Dominique Ansel, Ghaya Oliveira, Dinara Kasko, Sam Bompas, Harry Parr and Janice Wong

September 25, 2020

by Carla Hay

Sam Bompas, Dominique Ansel, Yotam Ottolenghi, Dinara Kasko and Harry Parr in “Ottolenghi and the Cakes of Versailles” (Photo courtesy of IFC Films)

“Ottolenghi and the Cakes of Versailles”

Directed by Laura Gabbert

Culture Representation: Taking place primarily in New York City and briefly in London and Versailles, France, this documentary about celebrity chef/author Yotam Ottolenghi’s Metropolitan Museum of Art event to celebrate the cakes of Versailles features a cast of white and Asian people representing the upper-class and middle-class.

Culture Clash: The challenge for this event was to bring a modern twist to classic pastry dishes, and there were a few conflicts with the museum staff over what the chefs should and should not do.

Culture Audience: “Ottolenghi and the Cakes of Versailles” will appeal primarily to high-end foodies and fans of these chefs. 

A cake display in “Ottolenghi and the Cakes of Versailles” (Photo courtesy of IFC Films)

In June 2018, celebrity chef/author Yotam Ottolenghi (who owns and operates Ottolenghi Test Kitchen, a cooking hub/office in London) presented a celebration of the pastries of the legendry French court of Versailles in an event that took place at the Metropolitan Museum of Art (also known as the Met) in New York City. The exhibit event, titled “Feast of Versailles with Yotam Ottolenghi,” included the work of several notable chefs who were personally invited by Ottolenghi to participate. The straightforward documentary “Ottolenghi and the Cakes of Versailles” (directed by Laura Gabbert) chronicles the behind-the-scenes story about this event.

The movie begins with Ottolenghi in London (where he lives) talking about why he decided to head up this event: “I was looking for the next challenge.” He says the Metropolitan Museum of Art approached him for the job. Ottolenghi remembers thinking, “Why am I getting an email from the Met? I don’t hang out with the Met [crowd].”

Ottolenghi continues, “When I saw that Versailles was the upcoming exhibit at the Met, I was intrigued. Food and art and history meet at one big event at the Met about cakes inspired by Versailles.” Considering that Ottolenghi has a background as a pastry chef, he had this thought of the event: “This is for me.”

Met Live Arts Department general manager Limor Tomer explains the idea behind the Met’s “Feast of Versailles” exhibit: “We think of performance and performance work very broadly, so the art of the kitchen fits very well into that. When we were thinking about Versailles, we were thinking about, ‘How do we give people an embodied way to understand what Versailles was and how it fit socially and culturally into people’s lives?'”

To prepare for this prestigious undertaking and to get a better understanding of the culture of Versailles, Ottolenghi visited Versailles, including the landmark Palace of Versailles. He also worked with a tutor on Versailles history: Bard Graduate Center assistant professor Deborah Krohn, who mentions in the documentary that Versailles was different from most other royal courts because there was no real privacy.

The general public could come and go in the Versailles court, which made the royals and upper-class society feel more accessible to lower-class people, but it also created more social envy, since poor people could see all the luxury that other people enjoyed in the court. Ottolenghi comments toward the end of the documentary that the court of Versailles and Instagram have parallels, since both are open to the public, but people use these forums as ways to boast, show off and create envy.

Ottolenghi opens up about his own background in the documentary. He grew up in Jerusalem, and his parents were academics who expected him to follow a similar career path. After a stint in the Israeli Defense Forces, he graduated from Tel Aviv University in 1997, with a combined bachelor’s and master’s degree in comparative literature. He relocated to Amsterdam, where he edited the Hebrew section of NIW, a Dutch-Jewish weekly magazine.

Ottolenghi’s career path turned to cuisine when he moved to London to study French cooking at Le Cordon Bleu. He still has a passion for writing though, as evidenced by his cookbooks and his articles/essays in publications such as The Guardian and The New York Times. Ottolenghi, who is openly gay, lives with his husband Karl Allen and their two sons. Ottolenghi talks warmly about his family, but they are not featured in the documentary.

Ottolenghi’s international and well-traveled background has clearly given him an open-mindedness to other cultures. His business partner Sam Tamimi, who’s briefly interviewed in the documentary, mentions how they both were raised in Jerusalem, but in very different parts of the city: Ottolenghi grew up in Western Jerusalem (which is predominantly Jewish), while Tamimi grew up in Eastern Jerusalem, which is predominantly Muslim.

This openness to other cultures is why Ottolenghi consciously decided that he wanted to invite chefs from various countries to create pastry art for the Versailles exhibit. In the documentary, he says he started his search by following pastry chefs on Instagram. Ottolenghi says he was looking for “pastry chefs who take their art so seriously that the push the boundaries of technology, flavors, presentation. And it was really important to me that they actually be as dissimilar from each other as possible.”

The chosen pastry chefs were:

  • Dominique Ansel, originally from France and currently living in New York City, this James Beard Award-winning baker is best known for creating the Cronut®, Cookie Shot, DKA (Dominique’s Kouign Amann) and Frozen S’mores.
  • Sam Bompas and Harry Parr, originally from the United Kingdom, this London-based duo known as Bompas & Parr, are conceptual artists who infuse technology in their work and are known for creating extraordinary gelatin art.
  • Dinara Kasko, originally from the Ukraine, has a background in architecture and makes pastries using 3D-modeling technologies.
  • Ghaya Oliveira, originally from Tunisia and currently living in New York City, is a James Beard Award-winning executive pastry chef at Daniel (a famous French restaurant in New York City), and she is known for her reinvention of French-based plated desserts.
  • Janice Wong, originally from Singapore, has a specialty in interactive, edible art, especially with chocolate.

With this dream team assembled, the chefs meet with members of the Met museum staff to go over planning and logistics of what the chefs will create. The Met staffers who are featured in the documentary include art curator Danielle Kisluk-Grosheide, production coordinator Sruly Lazaros and executive pastry chef Randy Eastman.

Ansel, the most famous pastry chef in the group, was an obvious top choice for the exhibit. But beyond Ansel’s name recognition and talent, Ottolenghi explains why he thought Ansel would be a perfect fit for the project, “Everything he does is grounded in tradition but modern.” In the documentary, Wong says she was a less obvious choice and she was surprised to get the assignment, since she is known for her contemporary style. However, Wong says she was intrigued because she got to do pretty much anything she wanted for the exhibit.

The chosen chefs also open up about their backgrounds. While Ansel knew from an early age that he wanted to be a chef (he’s began training as a chef after he left high school), others took a different path to their culinary careers. Kasko has the aforementioned background in architecture. Oliveira used to be a ballerina and later worked for an investment company.

Wong had a background doing “math-oriented work,” but her life changed after she survived a serious car accident where she was hit by a drunk driver. “Everything changed,” Wong says, “Something happened between the left and ride side of my brain. I kind of switched.” And so, she became more of a creative person, which led to her profession as a chef.

The biggest challenge that the chefs face in the “Feast of Versailles” exhibit is creating their elaborate works of art in the limited time that they have. They only have about a week on site at the Met to create their displays. Oliveira says she was “very inspired by nature and the gardens of Versailles,” so she decides to make an ambitious display of cakes with a lot of floral motifs.

Bompas & Parr run into problems because they decided to have some running water through a funnel/water pump as part of their exhibit, only to find out from a nervous Tomer that the Met usually doesn’t allow running water in the gallery area where the exhibit will be taking place. There’s also some Bompas & Parr drama about some items that they needed to have shipped from England, and it’s questionable if these items will arrive on time.

The Met executive pastry chef Eastman creates some conflict when he tells Kasko to add more fat (cocoa butter) to her cake batter, but she disagrees because she thinks there’s already too much fat. Eastman is very condescending to Kasko, by telling her about all the experience he has, and she reluctantly follows his advice. It seems that she only did so out of respect because the Met was the hosting venue. But Kasko ended up being right about her recipe, and she had to redo the cake batter the way she originally planned. All that lost time caused her more stress.

Naturally, the climax of the documentary is the big event, which attracted the type of Met crowd that you would expect. (Admission to the event was at a minimum price of $125 per person.) “Ottolenghi and the Cakes of Versailles” isn’t a groundbreaking culinary documentary, but it’s a thoroughly enjoyable look into the process of how this “Feast of Versailles” event was produced, as well as an insightful peek into the personalities of the chefs who created the event’s masterful dessert art.

IFC Films released “Ottolenghi and the Cakes of Versailles” in select U.S. cinemas, on digital and VOD on September 25, 2020.

Food Network debuts multi-platform holiday Cookie Party

November 20, 2017

Christmas theme cookies

The following is a press release from Food Network:

Food Network will go live Friday, December 8, 2017, with a multi-platform holiday Cookie Party, offering themed content across Facebook Live, Food Network Kitchen, new franchise Food Network Finds, as well as Food Network’s Snapchat Discover channel and leading into December 9’s holiday-themed episode of the Emmy-nominated series “The Kitchen.” This cookie extravaganza invites fans to join the celebration, bring along any questions they may have and will showcase Food Network’s expertise across all things cookie and holiday alike.

“Our Cookie Party cook-along shows the full capacity of what we can do with our digital, linear and convergent platforms, offering content wherever our Food Network audience is,” said Kathleen Finch, Chief Programming, Content, and Brand Officer of Scripps Networks Interactive. “Holidays and cookies go hand-in-hand, and this is a great way to celebrate the season while also entertaining fans.”

Food Network will go live on Facebook starting at 10:30 a.m. ET with Food Network Kitchen: Office Hours offering advice on all things holiday cookies. Food Network Kitchen chefs and staff will recreate some of the most popular cookie recipes fans have grown to love, all while answering fan questions in real time.

Later in the afternoon, Food Network Finds, the popular social franchise, will offer audiences an afternoon cookie-snack when they bring viewers live into a famous New York City bakery.

#InspiredBy, the social convergent series that highlights aspirational food exploration, will feature an exciting, over-the-top cookie created by Food Network Kitchen’s Sarah Balke; and continue to inspire fans alongside Food Network’s newest holiday series, Christmas Cookie Challenge, Monday nights at 10 p.m. ET.

Food Network’s Snapchat Discover channel live story will be celebrating all things gingerbread, as well as looking to break the Guinness Book of World Records set for tallest gingerbread cookie tower.

Sit back, relax, and watch some soothing frosting magic happen as Decorating 101 introduces various ways to flood and decorate cookies.

The entire day-long event will offer a unique opportunity for audiences to interact with experts and virtually sample recipes, as well as take away helpful tips on how to make their own holiday celebrations a little sweeter. For more information, visit and join the cookie-filled celebration using #CookiePartyLive.

FOOD NETWORK ( is a unique lifestyle network, website and magazine that connects viewers to the power and joy of food. The network strives to be viewers’ best friend in food and is committed to leading by teaching, inspiring, empowering and entertaining through its talent and expertise. Food Network is distributed to nearly 100 million U.S. households and draws over 46 million unique web users monthly. Since launching in 2009, Food Network Magazine’s rate base has grown 13 times and is the #2 best-selling monthly magazine on the newsstand, with 13.9 million readers.  Headquartered in New York, Food Network has a growing international presence with programming in more than 150 countries, including 24-hour networks in the United Kingdom, Asia, and the Europe, Middle East and Africa (EMEA) region. Scripps Networks Interactive (NASDAQ: SNI), which also owns and operates Cooking Channel (www,, HGTV (, DIY Network (, Travel Channel ( and Great American Country (, is the manager and general partner.

ABOUT SCRIPPS LIFESTYLE STUDIOS Launched in December 2015, Scripps Lifestyle Studios is a digital business division of Scripps Networks Interactive, created to drive digital content innovation and advertising solutions. Combining the digital content operations of HGTV, Food Network, Travel Channel, Cooking Channel, DIY Network, Great American Country, and Genius Kitchen, this full service editorial unit spearheads development of compelling lifestyle experiences across social media, apps, websites, third party offerings, and more. Scripps Lifestyle Studios operates physical locations through the Food Network Kitchen in New York and the HGTV Studio in Knoxville, Tennessee. For more information, visit


Baskin-Robbins brings back Ice Cream Turkey Cake and tiramisu flavor for November 2017

November 1, 2017

The following is a press release from Baskin-Robbins:

Baskin-Robbins, the world’s largest chain of specialty ice cream shops, is excited to kick off the holiday season with a product lineup stuffed with all the trimmings needed for the perfect holiday treats, including the return of its popular Ice Cream Turkey Cake. No matter how you carve it, this unique all-ice cream cake made with sugar cone “legs” is sure to be quickly gobbled up. It can be customized with any Baskin-Robbins ice cream flavor, including seasonal favorites like Egg Nog or Peppermint, and is available for pre-order both in-store or online at

Additionally, Tiramisu returns as Baskin-Robbins’ November Flavor of the Month. The flavor is made with Tiramisu-flavored ice cream swirled with cake pieces, chocolate flakes and a decadent chocolate coffee ribbon. Inspired by the classic Italian dessert, this flavor is packed with delicious, high-quality ingredients, including chocolate flakes from a fifth-generation family-owned business, coffee brewed from Colombian beans and pieces of real pound cake. By transporting guests straight to Italy with every bite, Tiramisu is the perfect flavor to make every day feel like a holiday.

“The holiday season is a very special time of the year for our guests, and we’re excited to offer them a lineup of ice cream treats that they can enjoy when getting together with family and friends,” said Carol Austin, Vice President of Marketing for Baskin-Robbins. “We are thrilled to bring our classic Turkey Cake back just in time for the Thanksgiving holiday, as well as one of our most beloved flavors, Tiramisu, as our Flavor of the Month.”

Finally, continuing this month, guests can enjoy ice cream cakes starting at $12.99. Ice cream cake varieties starting at $12.99 include the ½ roll Celebration Party Cake, which is a festive cake featuring colorful streamers, and the ½ roll Rosette Cake, which is an elegant cake enrobed with either pink or blue rosettes. Both cakes serve two to four people and are perfect for everyday occasions.

For more information about Baskin-Robbins’ wide variety of premium ice cream flavors and frozen desserts, visit or follow us on Facebook (, Twitter ( or Instagram (

About Baskin-Robbins

Named a top ice cream and frozen dessert franchise in the United States by Entrepreneur magazine’s 38th annual Franchise 500® ranking in 2017, Baskin-Robbins is the world’s largest chain of ice cream specialty shops. Baskin-Robbins creates and markets innovative, premium hard scoop ice cream, a full range of beverages, and a delicious lineup of desserts including custom ice cream cakes, the Polar Pizza® Ice Cream Treat and take-home ice cream quarts and pints, providing quality and value to consumers at more than 7,900 retail shops in 52 countries worldwide. Baskin-Robbins was founded in 1945 by two ice cream enthusiasts whose passion led to the creation of more than 1,300 ice cream flavors and a wide variety of delicious treats. Headquartered in Canton, Mass., Baskin-Robbins is part of the Dunkin’ Brands Group, Inc. (Nasdaq: DNKN) family of companies. For more information, visit

Food Network stars Jason Smith and Marcela Valladolid are judges on ‘Best Baker in America’

September 7, 2017

The following is a press release from Food Network:

Eight of America’s most elite bakers compete in the all-new primetime competition “Best Baker in America,” premiering Wednesday, September 27th at 10pm ET/PT on Food Network. Through six episodes, bakers from around the country must showcase their baking skills and creativity, as they are tasked with challenges that not only test their technical proficiency, but also their ability to execute under pressure, while under the watchful eyes of the judges: Food Network Star winner Jason Smith and Food Network’s Marcela Valladolid. Each episode the competitors must compete in two difficult rounds, including a Skills Challenge that tests their mastery of the essential technical skills of baking, followed by a Master Challenge that tests their prowess in working with specific flavors and ingredients to create the most authentic and delicious versions of classic baked delights. In the end, the judges help determine which baker moves one step closer to winning $25,000 and earning the title of Best Baker in America!

“When it comes to baking, one must possess skill, discipline and patience, and not be afraid to fail,” said Courtney White, SVP Programming, Scripps Networks Interactive. “These eight bakers will pull out all the stops to show why they have what it takes to be the Best Baker in America, and will inspire viewers at home with their astonishing creations and sheer mastery in the kitchen.”

The bakers competing for the title of Best Baker in America are: Brittani Brooker (Charlotte, N.C. – Executive Pastry Chef); Andy Chlebana (Plainfield, Ill. – Pastry Chef & Culinary Professor); Dwayne Ingraham (Oxford, Miss. – Professional Chef); Margarita Kallas-Lee (Los Angeles, Calif. – Pastry Chef); Adalberto Diaz Labrada (Salt Lake City, Utah – Executive Pastry Chef); Susan Mijeres (San Antonio, Texas – Pastry Chef); Thiago Silva (Boston, Mass. – Culinary Director); Cheryl Storms (San Diego, Calif. – Pastry Chef Consultant).

In the premiere episode, the bakers begin the first in a series of Skills and Master Challenges designed to spotlight their style and ingenuity, while putting their baking brilliance to the test. In the first Skills Challenge the bakers are tasked with baking flawless mini-upside down cakes, and in the Master Challenge, the bakers must create a double barrel or a three-tiered wedding cake for 50 people, using lemon as the featured flavor. Judges Jason Smith and Marcela Valladolid join new Food Network host Adam Rapoport to determine which baker is the first eliminated.

Meet the competitors and get highlights from each episode at Test your baking know-how with our quiz and pick up a few new tips! Tell us which treats are your favorite using #BestBakerinAmerica.

Episodes Include:

Premiering Wednesday, September 27th at 10pm ET/PT – SERIES PREMIERE!
Eight of America’s top bakers gather to begin the first in a series of Skills and Master Challenges designed to put their baking brilliance to the test. In the Skills Challenge, the bakers are tasked with baking flawless mini-upside down cakes. In the Master Challenge, the bakers must create a double barrel or a three-tiered wedding cake for 50 people, using lemon as the featured flavor. Judges Marcela Valladolid and Jason Smith determine which baker is eliminated.

Premiering Wednesday, October 4th at 10pm ET/PT
Seven bakers remain, and in the Skills Challenge they are charged with making their choice of two different flavors of macaron. In the Master Challenge the bakers must conjure up their own highly creative take on the dessert classic – Baked Alaska – using torched meringue, cake and ice cream, with strawberry as the required featured flavor. One baker is not up to the challenge and is sent packing.

Premiering Wednesday, October 11th at 10pm ET/PT
Perfect mini fruit tarts using pâte sucrée (sweet pastry) is the challenge that six bakers face in the Skills Challenge. For the Master Challenge, the bakers are given their hardest task yet: their original version of a St. Honoré cake that must contain the elements of puff pastry, pate a choux (cream puff dough), crème chiboust (a type of pastry cream), and a required featured flavor of coffee. One more baker is sent home after the challenge.

Premiering Wednesday, October 18th at 10pm ET/PT
“Café Classics”
Five bakers are left in the competition and in their Skills Challenge they must tackle the temperamental and delicate café classic, Crème brûlée. For the Master Challenge, the task is to bake up their take on the complex and beautiful Opera Cake, a six-layer masterpiece said to evoke the tiers of the Paris Opera House. The required featured flavor is “noisette” or hazelnut. One baker is given their marching orders, as the remaining four are one step closer to the grand prize.

Premiering Wednesday, October 25th at 10pm ET/PT
“Modern Classics”
In their last chance to get into the finale, the four remaining bakers must make Mini Mirror Glaze Cakes – perfectly mirrored on the outside and with an entremet (layered mousse) cake on the inside – in the Skills Challenge. In the Master Challenge, the bakers must bake, plate and present a two-course dessert tasting menu, featuring chilies and fennel. One more baker’s dream ends today as they head home before the finale.

Premiering Wednesday, November 1st at 10pm ET/PT – FINALE!
The pressure is on as the final three bakers take on the most revered and beloved of all baking ingredients – chocolate. In the Skills Challenge the bakers must bake a perfect version of the ever-temperamental chocolate soufflé. The final Master Challenge is to create the Ultimate Chocolate Cake — a truly spectacular, elaborately decorated cake that should be the best chocolate cake the bakers have made in their lives, using some type of liquor as the required featured flavor. A winner is declared, becoming the first Best Baker in America and walking away with $25,000.

Baskin-Robbins announces new Oreo Cheesecake flavor and new promotions for August 2017

August 1, 2017

Baskin-Robbins Oreo Cheesecake
Baskin-Robbins Oreo Cheesecake (Photo courtesy of /Baskin-Robbins)

The following is a press release from Baskin-Robbins:

National Ice Cream Month may be over, but Baskin-Robbins is gearing up to celebrate several other fun food holidays this August with delicious ice cream treats and special offers. In addition, the brand is launching a brand new August Flavor of the Month, OREO® Cheesecake, which features OREO® cookie and cheesecake pieces with a chocolate cookie crumb ribbon, all combined in a cheesecake-flavored ice cream. The flavor can be enjoyed in a cup, cone, milkshake or layered sundae.

Throughout the month of August, Baskin-Robbins is celebrating a range of food holidays with its guests, including:

  • National Ice Cream Sandwich Day (August 2) – To help guests celebrate, Baskin-Robbins is offering a coupon for a $1.99 Single Scoop Warm Cookie Ice Cream Sandwich through its Mobile App from August 1-6. Baskin-Robbins’ Warm Cookie Ice Cream Sandwiches feature a guest’s favorite ice cream flavor sandwiched between their choice of two warmed to order, chewy cookies, topped with rainbow sprinkles, chocolate sprinkles or chopped almonds.
  • National Root Beer Float Day (August 6) – Guests can celebrate this food holiday at Baskin-Robbins with a Root Beer Float made with Barq’s® and their choice of ice cream flavor.
  • National Waffle Day (August 24) – Guests can take advantage of Baskin-Robbins’ ongoing offer of a free upgrade to a freshly-baked waffle cone with the purchase of a double scoop on this fun food holiday honoring the waffle.*
  • National Banana Split Day (August 25) – To celebrate this classic ice cream treat, Baskin-Robbins is offering a coupon for a $4.99 Classic Banana Split through its Mobile App from August 16-31. Baskin-Robbins’ Classic Banana Split features a guest’s choice of three ice cream flavors, served with banana slices, a guest’s choice of toppings, and finished with chopped almonds, whipped cream and three cherries on top.

Throughout August, Baskin-Robbins is also inviting guests to help bring joy to sick and hungry kids by donating $1.00 to the Joy in Childhood Foundation during their visits. The Joy in Childhood Foundation is deeply embedded in communities across the country and provides the simple joys of childhood to sick and hungry kids. Funds raised will support local and national nonprofit organizations that are focused on improving children’s health and providing food for the hungry. Additionally, as a thank you, guests who make a donation will receive coupons for special deals on Baskin-Robbins ice cream treats redeemable beginning on September 1st at participating locations nationwide.

“August is full of reasons to continue celebrating summer with a range of fun food holidays and our new OREO® Cheesecake Flavor of the Month,” said Carol Austin, Vice President of Marketing for Baskin-Robbins and Board Member for the Joy in Childhood Foundation. “We’re also honored to be supporting the Joy in Childhood Foundation this month, and we encourage all of our guests to support our Foundation’s mission to bring joy to sick and hungry kids by making a donation at their local Baskin-Robbins shop.”

Finally, to close out the month on a sweet note, guests are invited to participating Baskin-Robbins shops nationwide to enjoy all regular and kid-sized scoops for just $1.50 as part of the brand’s “Celebrate 31” promotion on Thursday, August 31st.**

* Guests must purchase a double scoop (two 4oz scoops) to receive the waffle cone upgrade. Offer excludes dipped and fancy waffle cones. Price and participation may vary. Cannot be combined with any other offers.

** Offer valid on August 31st. Participation may vary. Scoop offer good on every size scoop. All listed flavors are optional amongst Baskin-Robbins’ stores. Waffle cones and toppings are extra. Cannot be combined with other offers. Plus applicable tax.

Shopkins by Moose Toys and Coolhaus partner to release exclusive ice cream flavor celebrating limited-edition Shoppie doll

July 17, 2017

Moose Toys
(Photo courtesy of Moose Toys)

The following is a press release from Moose Toys:

Shopkins and Coolhaus today announced a dream partnership for any Shopkins fan and ice cream lover! The two brands, both known for their trendsetting and innovation, will come together to create a brand new ice cream flavor to celebrate the launch of the San Diego Comic-Con Exclusive Shoppie Doll, Bubble Gum Pop Bubbleisha.

The Bubble Gum Pop Bubbleisha doll is the follow-up to the 2016 San Diego Comic-Con debut sell out Golden Cupcake Jessicake doll.  Fan-favorite Bubbleisha is featured as the Queen of Karaoke, dressed in pink holographic with a collectible holographic boom box packaging. The limited edition item also includes two exclusive Shopkins in translucent finish with iridescent glitter, and an exclusive retro cassette-tape VIP card. This year’s doll will be limited to 1,500 units worldwide and each will be individually numbered.

“Shoppies are now one of the world’s most popular dolls and we are so excited to bring another exclusive Shoppie to this year’s San Diego Comic-Con,” said Paul Solomon, Co-CEO of Moose Toys. “Working with Coolhaus, another brand known for their commitment to quality and innovation, is the perfect way to really take our presence at this year’s event to the next level. We know our fans are going to love it!”

The delicious, one-off flavor is called Bubbleisha’s Poplicious Party and is a Strawberry fun-fetti ice cream with rainbow sprinkles and yellow cake pieces sandwiched between two confetti Whoopie Pie cookies and dusted with edible glitter.

Fans will be able to sample it from the disco pink branded truck, in the area around the San Diego Convention City on Thursday, July 20 (and at the Coolhaus Culver City store location for a limited time only), and 10 lucky customers will have the chance to win the exclusive doll – every 100th customer will receive a Bubbleisha of their very own!

“We love working with a product that is just as fun as Coolhaus,” commented CEO and Founder Natasha Case, “We know Bubbleisha will be a fan-favorite and are excited to join Bubbleisha’s Poplicious Party with this limited edition flavor.”

Cold Stone Creamery has BOGO free offer for a limited time

July 13, 2017

Cold Stone Creamery
(Photo courtesy of Cold Stone Creamery)

The following is a press release from Cold Stone Creamery:

In honor of National Ice Cream Day on Sunday, July 16, 2017, Cold Stone Creamery® is celebrating with a special BOGO offer and its limited time summer flavor, Confetti Cupcake Ice Cream as well as the Party Like a Cupcake Creation.

Featuring Confetti Cupcake Ice Cream mixed with Kit Kat®, Rainbow Sprinkles, Yellow Cake and Cake Batter Frosting, the Party Like a Cupcake Creation is just one of many delicious options customers can enjoy to celebrate the special occasion. Adding to the fun, My Cold Stone Clubmembers will receive an exclusive Buy One Get One Free offer (of equal or lesser value) on all flavors, Creations, Shakes, Smoothies and Frappe’s for a limited time only. Offer expires July 23, 2017.

“We are so excited that there is a special day devoted to our favorite dessert and we can thank President Ronald Reagan for making it all happen. In 1984, he designated July as National Ice Cream Month and made the third Sunday in July National Ice Cream Day,” said Kate Unger, senior vice president of marketing for Kahala Brands™, parent company of Cold Stone Creamery. “There’s no better way to indulge than at Cold Stone Creamery and with our creative take on a classic party favorite, the Party Like a Cupcake Creation is the perfect summertime treat to celebrate with.”

The Confetti Cupcake Ice Cream and Party Like a Cupcake Creation are available at Cold Stone Creamery until Sept. 12, 2017.

To become a My Cold Stone Clubmember and receive the special BOGO offer in honor of National Ice Cream Day, please visit and sign up.

Breyers introduces lower-calorie Breyers Delights brand

July 12, 2017

Breyers Delights

The following is a press release from Breyers:

Dreams do come true…this summer, Breyers® is excited to introduce Breyers® delights, a new delicious range of low and reduced fat ice creams. With 260-330 calories and 20 grams of protein per pint, Breyers® delights are made with high quality ingredients, naturally sourced flavors, and all American dairy.

Breyers® delights come in four delicious flavors:

  • Vanilla Bean Breyers® delights – Smooth low-fat vanilla ice cream, made with real vanilla beans, and fresh cream. It’s 260 calories per pint and a good source of protein.
  • Creamy Chocolate Breyers® delights – Rich, creamy low-fat chocolate ice cream made with real cocoa. It’s the ultimate chocolate-lover’s dream at 270 calories per pint.
  • Cookies & Cream Breyers® delights – Tasty cookies and cream reduced-fat ice cream, made with real cookies and fresh cream in every bite. A wondrous combination that’s 330 calories per pint.
  • Mint Chip Breyers® delights – Cool, mint reduced-fat ice cream made with real peppermint extract and chocolatey chips. It’s 310 calories per pint and perfect for a refreshing, delicious treat.

“We can’t wait for everyone to try new Breyers® delights. With more than 150 years of experience making mouth-watering ice cream, we’re always listening to our fans. We heard that calories and protein are top of mind, so we crafted Breyers® delights. We worked hard to deliver an ice cream that starts with high quality ingredients, tastes great, and is 260-330 calories per pint,” said Peter Harbour, Marketing Director of Breyers®.

Breyers® delights are available in 1-pint (16-ounce) containers this summer at stores nationwide for a suggested retail price of $4.49 – $4.99.

Carvel celebrates National Ice Cream Day with ‘Buy-One-Get-One Free’ promotion

July 10, 2017

(Photo courtesy of Carvel)

The following is a press release from Carvel:

Carvel… America’s Freshest Ice Cream® is bringing back its annual buy-one-get-one deal in celebration of National Ice Cream Day. Guests who visit participating shoppes anytime on Sunday, July 16 will double their delight when they receive a second cup or cone for FREE with their initial purchase of any size, any flavor soft ice cream cup or cone.

In honor of the National Ice Cream Day and the recent 40th birthday of Carvel’s famous icon, Fudgie the Whale, Carvel will also donate a portion of the day’s sales to Save the Whales, a nonprofit organization dedicated to marine wildlife conservation. In lieu of birthday gifts, Fudgie has asked for contributions to the charity in various ways throughout the summer.

“National Ice Cream Day is one of our favorite holidays because we get to do what we love most – put smiles on the faces of our loyal guests,” said Scott Colwell, president of Carvel. “It’s our sincere pleasure to help guests take full advantage of the celebration by offering a wonderful BOGO deal, while also providing a way for us to make a difference together for a very worthwhile cause.”

For more information on Carvel’s celebration of National Ice Cream Day, or to find a list of local shoppes, visit For more information on Carvel’s fundraising partnership with Save the Whales, visit Carvel will be collecting donations to benefit Save the Whales through September 30. Every $10 donated will serve as an entry to win FREE ice cream cakes for a year from Carvel. In addition, donors who contribute $25 or more are eligible to receive a commemorative Fudgie the Whale plush toy.

Krystal offers 99-cent sundaes for a limited time

July 10, 2017

The Krystal Company Ice Cream Sundae With Fudge
(Photo courtesy of The Krystal Company)

The following is a press release from Krystal:

Krystal is keeping the Southeast cool this July in celebration of National Ice Cream Day. Starting on the day itself, July 16, Krystal will offer $0.99 Sundaes – and extend the deal through Sunday, July 23. The sundaes are part of Krystal’s Sweet & Cold lineup, a complement to the brand’s Hot & Steamy Krystals. Famous for its iconic square hamburgers, Krystal has delighted guests throughout the Southeast for more than 80 years.

“We’re easing the heat in the Southeast this July with this great deal,” says Alice Crowder, Vice President of Marketing at Krystal. “Whether you’re looking to end your meal on a sweet note or just craving a creamy snack, we’ve got you covered.”

Krystal’s Sweet & Cold menu is the ultimate summertime accompaniment to the brand’s famous Krystal burgers, fries, and other hot and steamy menu items. Aside from satisfying sundaes, Krystal’s Sweet & Cold menu features creamy, soft-serve cones and cups, Kool-Aid slushies in fun fruit flavors, refreshing Caramel Mocha Frost iced coffee and rich, hand-spun milkshakes.

Guests can enjoy these tasty sundaes all week long and may choose between their classic flavors of chocolate, strawberry or OREO® cookie pieces. This tasty offer is valid at participating locations and while supplies last.