I founded Parfait in 2009 with the goal of offering Seattle true, made-from-scratch ice cream.  As a trained pastry-chef, I worked to bring the same culinary integrity to my ice cream that you would expect from a high-end bakery.  I lived in France for a while, and hoped my venture could impart a bit of French sensibility for fine food.  I also strove to make my ice cream absolutely perfect. Hence, the name Parfait.


My son was born the same year that I launched Parfait, and because I wished for both my boy and my business to grow up healthy, I committed to cooking with real food and keeping industrial stabilizers and short-cuts out of my ice cream.  


Over time, I have continued to improve and refine my ice cream because, well, perfection is a journey, not a destination.  Along the way, Parfait has progressed from a darling ice cream truck to a stunning shop, a certified creamery, and a cornerstone of the neighborhood where I live.  I have also grown my wholesale  business to markets and restaurants so that I can share my creations with an even larger audience of people who value taste and quality.  


I go a step above most ice cream businesses to make and pasteurize my own ice cream base, because homemade ice cream doesn't start with a pre-fab mix.  And because, when all is said and done, food made-from-scratch always tastes best.



--Adria Shimada


mother, baker, ice cream maker

The creamery shop is currently open to the public on select days and times for pickup only. 

Click on the Pint Pickup link and/or follow our instagram feed for updates.

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