“We have a salted, sweet caramel flavor,” says Summer Black of Fleur de Créme Gourmet Ice Creams, “that creates a sweet and a savory sensation on the palate.” Not only does that add to the sensuality of the treat, says
Black, “it leaves a person kind of desiring more because both sides of the palate are being sensitized.”
Fleur de Créme is a brand new endeavor. Black traded a satisfying 9 to 5 job for a more satisfying dream job; she and her husband, Jayson Salter, are spending their days and nights making artisanal ice cream.
Already, Fleur de Créme is available at Maxwell’s Market, Vitamins Plus inside Drug Emporium, and the Marriott Hotel Pantry at the Louisiana Boardwalk. Until December 20, there is a Fleur de Créme store under the bridge in the Red River District. It is open 10 a.m. to 6 p.m., serving single scoops for $3 and doubles for $5.
Katy Larsen, originally from McKinney, Texas, says, “Fleur de Créme is phenomenal. It even beats my home state favorite, Blue Bell. Two things: they use ingredients you cannot get anywhere else; and because they are passionate about what they are making, it is apparent in the taste and texture.”
“Everything we use is sourced from right here,” says Black. “So whenever you taste our ice cream, you are tasting Shreveport.” To be specific, “all the milks and creams come from Flowing Hills Creamery, a family-owned creamery in Belmont, Louisiana, near Natchitoches. All the produce comes from vendors at the Shreveport Farmers’ Market. We support small business only.”
Black, who can spiel while scooping, adds, “We make it with 80 percent whipping cream and 20 percent whole milk. We haven’t been reduced to the corporate level where we are trying to save a buck as we make our product. I’ve had fun exploring what makes it the best it can be.”
Madeline Kawanaka and daughters Poppy and Nanette have become fans of Fleur de Créme. “Their pistachio honey [Hummer & Sons Honey] is phenomenal. It’s not too sweet. It has a subtle pistachio sweetness and saltiness.” Partly, Kawanaka enjoys the fact that, “[Black and Salter] are somewhat forward thinking in terms of food, and they’re also forward thinking in regard to flavor.”
Continues Black, “I can have fun making ice cream, but it is truly a science, and an art.”
Photo: Summer Black serves Madeline Kawanaka and children Poppy and Nanette/Photo by Robert E. Trudeau