Deconstruction: A New Flavour Concept

We have been thinking a lot about flavours and what we offer in our shops, and perhaps for 2010, we will change our offerings in a fairly radical way.

Instead of offering one scoop, two scoops, etc., each portion (small, medium, large) could be made up of two flavours.

This would allow us to design flavours that go well together, and it might be a more fun and satisfying way to offer ice cream.

Each flavour might be simpler in itself, but in combination it could be complex.

So, for example, we could make salt ice cream and a strong caramel. Not too exciting, perhaps, but together they could be fantastic.

We could make honey ice cream and lavender ice cream, instead of an ice cream that is both. That way, the possibilities would be endless. Not only could people mix the two to create our classic honey lavender, but they could also have lavender and chocolate, lavender and coffee, lavender with strawberry (all of which are very tasty). They could also have honey vanilla, honey and chocolate, etc.

Naturally, if people still wanted simply a scoop of honeycomb or vanilla, they could still do so.

What do you think? Is it a good idea? Is it too complicated? Confusing?

I’d love your feedback. Please comment, or there is a poll below.

[poll id=”8″]

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19 thoughts on “Deconstruction: A New Flavour Concept

  1. I would do this flavor-combination thing, but only in part. Carry it as a side line with flavors such as lavender which could be mixed with many things, but not with salt – which can only be mixed with a few (as I’d think of, anyway). That way you could test it without putting all your eggs in one basket. Are you picturing whoever is scooping doing the mixing on a cold stone?

  2. Could a customer still get just one or two scoops of a single flavor? If so, the new idea sounds like a fine option. Be prepared for each customer to need a longer decision-making time, however. It was hard enough to decide among the single flavors!

  3. So many choices so little time 😉 But I understand where you are coming from and I like the idea. It’s like having a sambo in O’Briens, I can choose one of their combos or make my own.

    Mind you I would still order your tasting plate – that is a fab idea!

  4. people have difficulties in chosing as is. Given the opportunity to diddle-daddle, they’d take even longer to decide. And really, not everyone has good “taste” as the ice cream makers itself. Choice (and freedom) isn’t always a good thing.

  5. Perhaps you could test the market by having one or two “deconstructed” flavour options at a time…as more of a special item that you could feature and see what the response is… It’s a brilliant concept and they all sound totally delicious though my sense is that people here like to ease into change at a slower pace..especially now. Just my opinion. Best wishes, Imen x PS it’s wonderful that you’re asking your loyal customers what they think!

  6. would that I could just hop across the Atlantic for one of these combinations.

    NOTE: I meet an Irish harp gorp her in USA who had been in your town I was able to recommend that their next visit should include a visit to your shop.

  7. Always good to educate the palate – Your customers would be happy to be led by your expertise of what flavours work together. And for those less adventurous they are still happy as you are not eliminating them. So realistically its like extending your product range. Sounds like a good idea – worth a trial for sure! Good luck!

  8. A Brazilian friend of mine once told me that in her home country, they never eat avocado as a savory dish. They tend to put sugar on it and eat it that way. So once in class at culinary school I broke out the ice cream maker and made avocado ice cream. Even the people who nervous about trying it were quickly converted, and it remains one of my proudest accomplishments. You should give it a whirl!

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