by Sara 

The scoop on Magnolia’s newest business

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Good news, gelato lovers! Nutty Squirrel Gelato is starting construction for their new brick and mortar in Magnolia, in the old Wish Upon location. The new shop will have a year-round scoop shop and a state of the art lab style kitchen, where you can meet the chefs and watch fresh gelato being made.

Nutty Squirrel Gelato was a finalist? the Gelato World Tour in 2016, representing Western Americas, and voted the ?Best Ice Cream Shop in Western Washington,” two consecutive years.?After five years of serving the Maple Valley and two years in Seattle?s Phinney Ridge neighborhoods, the owners feel it?s time to expand again and spread their love for gelato!

“Our award-winning, handcrafted gelato, made from scratch with traditional recipes and local ingredients, has spurred incredible success for our family owned and operated business. Just like in Maple Valley and Phinney Ridge, we have again sought a neighborhood with strong local culture: Magnolia. This wasn?t a random decision,? explained owner Tolga. ?We feel very passionate about small communities, and connecting with people on a personal level.?

Nutty Squirrel?s Magnolia shop is slated to open this spring, at 2425 33rd?Avenue W Unit B. ?We are so excited that we found a great location in the heart of Magnolia Village? said co-owner Alev. ?We look forward to serving some delicious treats, and getting to know our neighbors. We are planning a fun space for the kiddos, and maybe even gelato classes for the public; I think they will love it!?

They rotate over 200 flavors. The menu?changes seasonally, to keep things fun. For more information and a list of what gelato is currently being served, be sure to follow Nutty Squirrel Gelato on Facebook, Instagram and Twitter.

About Nutty Squirrel

Nutty Squirrel is a small family business with one goal: to share their love of artisanal European ice cream/gelato with friends and neighbors.?They make their gelato and sorbetto right in the store, using only the freshest ingredients. For more information, including catering details, click here.

About the author 

Sara

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