The shop, in the space once occupied by the original McKenzie�s Bakery, is part and parcel of the intricately entwined walkable shopping corridor along Prytania Street. -photo by Jason Saul The shop, in the space once occupied by the original McKenzie�s Bakery, is part and parcel of the intricately entwined walkable shopping corridor along Prytania Street. -photo by Jason Saul

The Creole Creamery is a hot destination to cool off Uptown. People stopping by for a bite a recent evening. -photo by Jason Saul The Creole Creamery is a hot destination to cool off Uptown. People stopping by for a bite a recent evening. -photo by Jason Saul

Annie Knoll grabs a scoop at the Creole Creamery. -photo by Jason Saul Annie Knoll grabs a scoop at the Creole Creamery. -photo by Jason Saul

Madeline Yoste helping a customer. Patrons of the shop often cite the service, as well as the flavor, as one of the reasons they stop in so often. -photo by Jason Saul Madeline Yoste helping a customer. Patrons of the shop often cite the service, as well as the flavor, as one of the reasons they stop in so often. -photo by Jason Saul

Photos spread across the Creole Creamery�s wall. Staff members still mention the connections they made with National Guard troops who patrolled the city in the aftermath of Hurricane Katrina. Pictures of thankful soldiers from across the country are included in the display. -photo by Jason Saul Photos spread across the Creole Creamery�s wall. Staff members still mention the connections they made with National Guard troops who patrolled the city in the aftermath of Hurricane Katrina. Pictures of thankful soldiers from across the country are included in the display. -photo by Jason Saul

Annie Knoll and Katherine Brown, hard at work behind the counter. -photo by Jason Saul Annie Knoll and Katherine Brown, hard at work behind the counter. -photo by Jason Saul

Located in the very first McKenzie’s bakery building, where many a beloved King Cake and Buttermilk Drop was once baked, Creole Creamery does look pretty classic. There’s a photo wall of ice cream-covered kids, some of whom you can watch grow up through the pictures. There are red booths, a counter and stools, and an outside bench that school kids and seniors spill past, quieted by the ice cream. 

What Bergeron didn’t want was to serve the same exact flavors for another ten years, or to have someone else telling him what flavors he could or couldn’t serve. He enlisted his Brother Martin high school band buddy Bryan Gilmore, who had also worked at Swenson’s, to be the Willy Wonka behind the shop’s smorgasbord of flavors and sundae menu. “He has no formal training, but he’s very creative in the kitchen,” said Bergeron. The flavors change as quickly as they’re eaten. The classic Chocolate, Vanilla and Strawberry, as well as Mint Chocolate Chip, Cookies and Cream, and Cafe au Lait flavors are always on the menu not because of demand, but because “an ice cream shop should always have these flavors,” he said. 

Creole Creamery’s ice cream is creamy and rich, and flavors tend to live up to their name – if the sign says Blue Cheese-Walnut, you taste the tang of the cheese as you crunch a nut. Many are inspired by restaurant meals, like the Candied Bacon and Cinnamon flavor, which is reminiscent of the praline bacon at Elizabeth’s restaurant in the Bywater. “Pretty much if you can think it, you can put it in there… I always tell people you can go buy boring at the grocery store across the street,” said Bergeron. Asked how the Creamery responds to culinary and countrywide trends, “Our menu would change as much as say any restaurant’s does. If you look at restaurants who have contemporary Creole food, they’re always evolving in some kind of way,” he said.