April 25, 2022

Parlour Ice Cream House will reopen for the season soon under new local ownership.

The ice cream shop at 340 S. Main Ave. inside downtown’s Washington Square was started by Chris and Caryn Hanmer four years ago.

The family decided to sell the shop to local investment company E-C Investments.

“As much as we loved Parlour, CH Patisserie just started to grow more and more – we’ll be celebrating nine years this year,” Chris Hanmer said.

“We have a team there that has been established for years now, and what started happening is the synergy was so strong and the ideas were coming from so many wonderful points of view, we just stated growing organically.”

Running two restaurants was challenging, especially because Parlour was a seasonal business, he said.

“I still think that Parlour is a good fit for the building, and the things that are coming online are going to be great for downtown in general, so I’m really happy that it’s continuing,” he said.

Parlour will be joined this year by Brix Wine Bar, which is scheduled to open in early May, and Maribella Ristorante, both from local restaurateurs Riccardo and Marybeth Tarabelsi.

Emma Houwman, who is part of the new ownership group, will manage Parlour. She has spent six years working in the restaurant industry and is finishing her degree in business marketing at USD.

“I’d go to Parlour quite often. I love all their flavors,” she said. “I’m actually allergic to dairy and all nuts, and their sorbet is really great for people with allergies, and that’s what drew me there. They had two sorbets on hand at all times, and that’s what I want to have continue.”

The plan is to open April 28 at 12 p.m.

“We are on full production already … because we’re hoping to have a big grand opening and we know it’s going to be very busy,” she said.

The sale included a database of ice cream and gelato flavors, from customer favorites to those that haven’t been sold yet.

“We’re going to keep all the same quality, which I think is really important for people who are fans of Parlour and who have been going to Parlour a few years,” Houwman said. “Our chef was there two years ago and did all the production, so she’s the production manager again.”

She said the new owners see Parlour being a year-round business.

While all former staff are returning for the season, “one or two more employees would be great, especially for weekends,” Houwman said.

To apply, email [email protected].