Cow Tipping Creamery exchanged its food truck for a shiny new brick and mortar, opening today. The sweets stop took over the former St. Philip’s bakeshop, dishing out stackers, shakes, floats, and cones made using the beloved soft soft. For the first week, customers can expect to find the NOLA Stacker.
Eater got a sneak peek of the space: gone are the glass displays and oven from the prior tenant. The window stool seating remains, and a few outdoor tables were added.
The new bigger digs, including a larger kitchen, allows Cow Tipping to experiment with different ingredients leading to fresh stacker combinations. Owner Corey Sorenson also plans on selling some of those toppings as packaged separates, like the coffee soil and lemon curd. She also wants to expand into ice cream cakes.
Taking over the greater St. Phillip space is Dallas pizzeria Cane Rosso, Cow Tipping’s partner in food. When it opens in late July, expect magical dessert pizza collaborations between the two.
Cow Tipping’s hours for now are from noon to 9 p.m. on Wednesday, Thursday, and Sunday; and until 10 p.m. on Friday and Saturday, with an expanded schedule to come later.
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