ice cream.jpg
DSC_2176.jpg
DSC_1836.jpg
IMG_3023.jpg
DSC_1771.jpg
ice cream.jpg

new city microcreamery


SCROLL DOWN

new city microcreamery


our city

Founded in 2015, New City Microcreamery is a metropolis of fine confections, smooth creams and delectable treats. We’ve taken the ice cream of our wildest imaginations and brought it to life. We created something we believe in; our childhood dream of a utopian society where ice cream rules - and most importantly - it's good. It's really good.

Yet we know that man cannot live on ice cream alone, which is why we offer locally sourced coffee, paired with bagels and pastries created by our in-house pastry chef. We’ve breathed new life into your morning ritual with handcrafted lattes, our own cold brew, and oh yeah - there’s free wifi.

 

All Natural.

 

Local.

 

delicious.

 

DSC_2176.jpg

the Factory


From scratch means we make it our selves with love.

the Factory


From scratch means we make it our selves with love.

Ice cream is a way of life to us. When we decided to set out on this journey to bring the most delicious frozen confections to Massachusetts, we knew we had to make it ourselves from scratch recipes. At New City Microcreamery, we are not only an Ice Cream Shop. Think of us as a factory where anything we dream is within our reach. We love experimenting with flavor, texture and color and we are not afraid to push the boundaries of dessert. Of course, we are a completely open Ice Cream kitchen so you can watch every step of the process as Tom, Elaine and the team at New City venture where no Ice Cream shop has ever gone before; into the great ice cream unknown.

 

 

IMG_2548.JPG

 

"She drank from a bottle called DRINK ME 

And she grew so tall, 

She ate from a plate called TASTE ME 

And down she shrank so small. 

And so she changed, while other folks 

Never tried nothin' at all.”

 

Alice by Shel Silverstein

 

We use a liquid nitrogen process to freeze the cream. After the scratch ice cream base has steeped in its flavor for 24 hours in our walk in refrigerator, we pour it into our mixer. First we slowly move the base and introduce the liquid nitrogen, which is more than negative 300 degrees, and evenly freeze the base. We then increase the speed on the mixer to aerate the frozen cream and give it its lighter texture and mouth feel. Using the super cold liquid nitrogen creates a smaller ice crystal which gives it the smooth New City texture we look for. Plus... its a heck of a show.

DSC_1836.jpg

the Design


"In the particular lies the universal." - James Joyce

the Design


"In the particular lies the universal." - James Joyce

Our philosophy when it comes to dining is that the food is only one component of an experience. We scoured the world researching what made a great Ice Cream experience. From Los Angeles to Portland to Brooklyn to London we studied the lines, colors and textures of Ice Cream shops and Cafes the world over. Slowly, a vision formed of an open ice cream kitchen where every corner, nook and cranny had a surprise waiting for the curious guest. Look up and see floating milk crate clouds. Look to your left and notice an exposed brick and stone foundation wall with art work and chalk boards giving insight into the process behind our ice cream. Peer into the back of the kitchen where under an old American flag you will see a red cage housing our nitrogen tap. Watch as nestled next to our kiddie chalk board we spin ice cream so close that if it was not for protective glass you could almost stick your finger in and have a taste. We exhausted ourselves trying to leave no stone unturned and we cannot wait for you to come and explore New City.

IMG_3023.jpg

The Staff


Creating smiles inside and out.

The Staff


Creating smiles inside and out.

Here at New City, we feel that above all else, its the people that matter most. We believe in people because once upon time people believed in us. Our incredible staff are the crown jewels of New City. We are blown away by the way they smile through every situation and dedicate themselves to the guests above all else. From our Honorable Order of Frozen Dessert Technicians to our Baristas to our Flavor Ambassadors, all of them work together to make the Microcreamery go. They are amazing individuals who have committed to the team and we could not be more excited to watch all of them grow with us and fulfill their potential in the future. If you are interested in a career at New City, email info@newcitymicrocreamery.com 

DSC_1771.jpg

The Team


The team is greater than the sum of its parts.

The Team


The team is greater than the sum of its parts.

Thomas Edward kepner

executive chef

Joining the group with the founding of Rail Trail Flatbread Co, Executive Chef, Thomas Kepner has proven to be an unmatched creative force in the kitchen. Cooking since he could walk, he relished the opportunity to execute his unique vision and seized the opportunity with gusto. 

Last year he began concocting unique from-scratch test batches to share with employees, friends and family out of the Rail Trail prep kitchen.  They received overwhelmingly positive reactions as their new audience craved and begged for more.  The feedback was clear and universal; not only is it delicious, but it is reminiscent. It is ice cream made the way it used to be.

karim el-gamal, michael kasseris, jason kleinerman

creative directors

Before founding NewCity, Karim El-Gamal and Michael Kasseris were classmates in the MBA program at Babson College. The pair bonded over their passion for the culinary arts and began researching and developing these ideas. In 2012, they launched The Railtrail Flatbread Company in the heart of downtown Hudson.

Proving to be a great success, Railtrail has been featured in various regional publications and broadcasts, including The Phantom Gourmet. The partners have also received local entrepreneurship awards and been recognized for turning the city around and creating what has become a resurgence in downtown Hudson.

Jason Kleinerman - a Bentley University alum and childhood friend of Mr. Kasseris - became inspired by the Railtrail mission and left a career in Real Estate to partner with the pair and renew his passion for food. Coming from three varying tastes and backgrounds, the three found one common ground in their love of ice cream.

Alyssa Lieberman

executive PASTRY CHEF

Pastry Chef Alyssa Lieberman made a rather on-the-fly and whimsical decision to attend Johnson & Wales University to study Baking and Pastry arts. So far it seems to be working for her.

Believing that you can learn  something important in any situation, Lieberman flipped burgers and mixed salads in combination with her pastry responsibilities at several restaurants across central Massachusetts before her education was finished. With her degree and a short study at the ENSPpastry school in Yssingeaux, France under her belt, she took an internship at the Boylston Street icon L’Espalier in Boston and stayed on after for almost two years. Pastry Chef Jiho Kim’s desire, and ability, to break the rules of the game and defy the conventional attitudes around him inspired her to do the same.

Chef Alyssa considers ice cream the “perfect medium” for any flavor combination. The milk there is as local and rich as you could hope to find and so is the flavor selection. She continues to push/completely ignore conventional boundaries in this haven of frosty confections and will always insist that the best flavors are yet to come. Care to test that theory?

VIEW MENU & ORDER NOW