Scoop du Jour


Do you scream for ice cream? Especially for unusual flavors like salted licorice, balsamic strawberry and Elysian stout? Apparently, a lot of people crave the stuff when times are tough. How else to explain the opening of three distinctive, homemade ice cream businesses in Seattle since 2008?

The newest member of the group getting rave reviews is Bluebird Microcreamery & Tea Room, begun in 2009 by Josh Kessler Reynolds and featuring organic, locally sourced flavors. Bluebird started on Capitol Hill and recently expanded to Fremont and Greenwood/Phinney Ridge.

Preceding Bluebird by a year were Molly Moon’s Homemade Ice Cream and Full Tilt Ice Cream. Molly Moon Neitzel opened her first store in May 2008 in Wallingford, where locals soon became accustomed to lines out the door even in the dead of winter. She has since expanded to Capitol Hill, Madrona and downtown Seattle, with a Queen Anne location scheduled to open Labor Day weekend. She extends the brand throughout the area with a roaming ice cream truck. Full Tilt’s Justin Cline and Ann Magyar opened their first store-cum-pinball parlor in June 2008 in White Center, later adding locations in Columbia City, the University District and Ballard.

Go on. Do a triple dip.

The 2016 Washington Manufacturing Awards: Legacy Award

The 2016 Washington Manufacturing Awards: Legacy Award

Winner: Belshaw Adamatic Bakery Group
Legacy Award
Belshaw Adamatic Bakery Group
Auburn ›
When it’s time to make doughnuts — or loaves of bread, or sheets of rolls — it could well be a Belshaw Adamatic piece of equipment that’s turning out the baked goods. From a 120,000-square-foot plant in Auburn, Belshaw Adamatic produces the ovens, fryers, conveyors and specialty equipment like jelly injectors used by wholesale and retail bakeries.
The firm’s two legacy companies — Belshaw started in 1923, Adamatic in 1962 — combined forces in 2007. Italy’s Ali Group North America is the parent.
It it takes work to maintain a legacy. A months-long strike in 2013 damaged morale and forced a leadership change. Frank Chandler was named president and CEO of Belshaw Adamatic in September 2013. The company has since strived to mend workplace relationships while also introducing a stream of new products, such as a convection oven, the BX Eco-touch, with energy saving features and steam injection that can be programmed for precise times in baking. The company energetically describes it as “an oven that saves time, reduces errors, makes an awesome product, and is fun to use and depend on every day!”
So far, more than 3,000 have been installed in quick-service restaurants, bakeries, cafés and supermarkets in the United States. They are the legacy of Thomas and Walter Belshaw, former builders of marine engines, who began producing patented manual and automated doughnut-making machines in Seattle 90 years ago. They sold thousands worldwide and, today, Belshaw Adamatic is the nation’s largest maker and distributor of doughnut-making equipment.