It’s the best mashup in the ice cream game, and it all came from a desire to reduce food waste. Founder Sammie Le was a keen macaroon baker (fun fact: so is this writer!), but it wasn’t until she used the leftover egg yolks to create ice cream that Yolkin was born. Flavours such as Hong Kong French toast, matcha Oreo, and red velvet make this an absolute must-visit. Find out more here.
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