Business

Doc Burnstein’s opens ice cream production facility in Grover Beach

Jackson Baker, 6, tackles a cone of Straight to the Dentist ice cream, while Gwen Cooper, 8, has a combination of Caramel X-plosion and Birthday Cake at Doc Burnstein’s Ice Cream Lab in Arroyo Grande.
Jackson Baker, 6, tackles a cone of Straight to the Dentist ice cream, while Gwen Cooper, 8, has a combination of Caramel X-plosion and Birthday Cake at Doc Burnstein’s Ice Cream Lab in Arroyo Grande. dmiddlecamp@thetribunenews.com

Doc Burnstein’s Ice Cream Lab has opened a new creamery in Grover Beach that has the potential to boost production four-fold, a company spokeswoman said recently.

The 5,000-square-foot facility officially went online July 15 near the intersection of Farroll and Griffin streets, Cat Keith said.

Headquartered in the historic Village of Arroyo Grande, Doc Burnstein’s Ice Cream lab began in 2003 as a collaboration between owner Greg Steinberger and Chuck Burns, founder of Burnardo’z Candy Kitchen and Ice Cream Parlour, after Burns’ Arroyo Grande scoop shop went out of business.

Doc Burnstein’s has since grown to three locations — the original Arroyo Grande parlor, plus sites in Orcutt and downtown San Luis Obispo.

» Related: 6 unique ice cream flavors made right here on the Central Coast

Five other businesses sell Doc Burnstein’s ice cream: Bravo Farms in Kettleman City, Cafe Dolce in Solvang, Hula Hut in Avila Beach, Mojo’s Village Bean in Cambria and Sheila’s Sweet Treats in Pismo Beach.

Before the new creamery opened its doors, the company produced 700,000 gallons of ice cream and sorbet annually at its Arroyo Grande and San Luis Obispo locations, Keith said.

Keith said the Grover Beach facility will handle large-scale production, freeing up the parlors to create custom batches as small as one gallon. Currently, custom orders must be at least five gallons.

Steinberger said Doc Burnstein’s will use the same recipes and machinery to craft its frozen treats. In addition, site-specific specialty flavors — Rooster Tracks in Arroyo Grande, Orcutt Crunch in Orcutt and Jack Daniels in San Luis Obispo —will continue to be manufactured in-store, he said.

Design and construction of the creamery, which cost $400,000, was undertaken by two Santa Maria businesses, All American Building Company Inc. and Mike Mitchell Construction.

Ever wonder how to make homemade ice cream without using a space-hogging kitchen appliance? Here's an easy recipe for making ice cream in a plastic Ziploc bag.

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