From a Boston scoop shop to the national freezer aisle
A premium New England ice cream brand with a proprietary process, six scoop shops, and a growing national retail footprint. Now opening an early-interest list ahead of a private capital raise.
Building an early-interest list. No terms, pricing, or securities are offered on this page.
Our Unique Approach
The Process · The Product
A proprietary liquid-nitrogen method, refined through real craft, builds New England's classic chewy texture from scratch.
Bases are steeped for 18–24 hours using a modified gelato method, then flash-frozen at extreme cold for exceptionally small ice crystals and hardened overnight into a dense, chewy scoop. Scratch-made bases and mix-ins, locally sourced dairy, and an A2-protein milk partnership set the shelf apart from anything mass-produced.
A decade of independent recognition
A brand that already works in retail and in the neighborhood
Figures are approximate and reflect recent performance. They are indicative, not guarantees of future results.
Locations · Hudson · Sudbury · Cambridge · Arlington · Chestnut Hill · Bolton (seasonal)
A growth-stage brand, opening its doors to investors
New City Microcreamery is preparing to raise growth capital in two tracks. First, a private bridge round for accredited investors under Reg D 506(b). A public campaign is planned to follow, giving customers and community the chance to participate.
This page comes before any terms are set. It exists to introduce the story and build a list of people who want to hear first. No valuation, pricing, or offering terms are presented here.
From the Northeast to the whole country
Distribution progress is planned in phases, starting from our existing Northeast footprint and expanding down the Eastern Seaboard before going national.
Register your interest
Reserve access to the raise
The private bridge round is open to accredited investors. Confirm your status below to request access; if you're not yet accredited, we'll take your details for the public campaign to follow.
Self-certification only. Accreditation will be verified before any investment is accepted.
The private round is limited to accredited investors, but a public campaign is planned. Share a few details and we'll notify you the moment it opens.
Thanks for the interest. We'll reach out when the public campaign opens.
Taking you to Wefunder to complete your investment…
Built by operators
Three founders who grew New City Microcreamery from a single Boston-area scoop shop into a multi-location brand with national retail distribution, built and run by owner-operators.
Co-founded New City Microcreamery in 2015, helping build the brand from a single Boston-area scoop shop into a multi-location, retail-distributed business.
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Born and raised in the Greater Boston area, Michael grew up immersed in the restaurant industry. As a first-generation Greek-American, food has always been central to the Kasseris household. His father owned multiple pizza shops around the Metrowest area, and working alongside him taught Michael the ingredients and discipline behind a successful restaurant business, along with a lasting lesson in working hard and working smart.
He attended Bentley University with lifelong friend Jason Kleinerman. After graduating, he helped open Theo’s Pizzeria with his father, serving as general manager for over a year before his father encouraged him to gain experience in corporate America. He spent the next several years in finance at Fidelity Investments and J.P. Morgan, but found the industry’s impersonal culture didn’t suit him.
Looking for more purpose-driven work, he joined Kiva, a microfinance nonprofit that provides loans to people in poverty around the world. Traveling for Kiva introduced him to the idea of an MBA, and he left his job to complete the one-year program at Babson College.
At Babson, reconnecting with his entrepreneurial drive, he partnered with classmate Karim El Gamal to found Rail Trail Flatbread Company. Building on that experience across both operations and the culinary side of the business, Michael went on to co-found New City Microcreamery.
A driving force behind New City's growth into wholesale and grocery, expanding the brand's presence across hundreds of retail doors.
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Growing up in Belmont, MA, Jason always planned to own a local business of his own. He attended Bentley University with childhood friend Michael Kasseris, earning a degree in Economics with a concentration in Entrepreneurship to build the broad business foundation he knew he’d need.
After graduating, he developed those skills in real estate, working for Universal Management as a regional manager overseeing teams of 10 to 12 employees and more than 400 apartments, with responsibility for sales, marketing, public relations, maintenance, accounting, and operations across his division. The experience showed him that his real strength was leading and inspiring people.
That same drive shaped his personal life. An active member of the Jewish community, Jason built his leadership experience early through community service, serving on the young leadership development board and elderly services committee for Combined Jewish Philanthropies, leading conversations with older adults in the community, and leading trips to Israel. He also volunteered with the Boys and Girls Club in South Boston, helping guide kids to work hard and think big.
His first entrepreneurial venture came from identifying a need for a social network connecting young Jewish professionals in the Boston area. He co-founded Gin & Jews, which continues today. When Michael mentioned Rail Trail Flatbread Company needed a general manager, Jason left real estate and returned to hospitality, bringing the leadership and management skills that complemented Karim and Michael’s partnership. Following Rail Trail’s early success, the three partners came together to launch New City Microcreamery.
Focused on product, process, and the proprietary liquid-nitrogen craft that defines the New City scoop and its national retail runway.
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Growing up in Canada and across the Middle East, Karim was exposed to the food and beverage industry early, drawing inspiration from his father’s career as a Pepsi International executive. His own career began elsewhere, though, as founder, manager, and drummer of a full-time touring rock band for three years, an experience that taught him foundational lessons in business and the value of learning from others.
He then moved into account executive, marketing, sales, and operations roles within the food and beverage space at an ad agency, with a stint in real estate along the way. Looking to expand his business acumen further, he took a one-year hiatus to attend Babson College’s MBA program, where he met Michael Kasseris and found their goals and ambitions aligned.
After graduating, Karim learned the pizza business firsthand at Theo’s Pizzeria in Weston before co-founding Rail Trail Flatbread Company with Michael, their first venture together. Shortly after Rail Trail’s early success, the two began developing New City Microcreamery with Jason, fulfilling a long-held dream of building his own restaurant business.
“I wish to expand on the momentum we’ve built by creating sustainable businesses that are engrained in the local economy where they reside.” — Karim El Gamal