Founded in 2013 and franchising since 2014, Creamistry is an Irvine, California-based franchise that serves made-to-order liquid nitrogen ice cream using all natural and organic ingredients that can be customized with over 60 flavors and toppings. Currently, there are 41 shops open and operating in three states and three countries, with more than 600 additional locations in various stages of development worldwide.
Born into a family of Korean bakers, Jay Yim was first introduced to liquid nitrogen ice cream when he spotted a street vendor making it during a trip to South Korea in 2003. He briefly thought about launching a similar concept in America, but scrapped the idea when he returned home, immersing himself in the family business. He finally decided to move forward with Creamistry – a play on the word chemistry – after he saw similar concepts opening around the country. In 2010, he and his wife, Katie, made their first homemade ice cream using liquid nitrogen with the help of his father as the quality control “chemist.” Over the next two years, the team experimented with over a hundred flavors and combinations, the best of which eventually became an integral part of Creamistry’s menu today. The first Creamistry opened in September 2013 in Irvine, California.
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