Get your sundae fix at SoWa Open Market’s Ice Cream Scooptacular
Overwhelmed by options for how to celebrate National Ice Cream Day this weekend? Boston's SoWa Open Market has you covered.
From July 15 to 16, you can make your own sundae with all the flavors and toppings you could imagine at the 2nd annual Ice Cream Scooptacular. Grab scoops from Honeycomb Creamery and SoCo Creamery, both known for their use of local ingredients and artisanal flavors, while crafting your own sundae. You can also spruce up your sweet treats with a bevy of toppings from small businesses across Massachusetts, including Yummy Mummy Brownies, Top Shelf Cookies, Q’s Nuts, jam from Doves and Figs, Chrissy’s Crumble Wicked Good No-Grain-Ola and fruit from The Herb Lyceum.
The Scooptacular is just one of many events this summer at the SoWa Open Market, a flea market opened every Saturday and Sunday from April 29 to October 29 in the South End. All of the vendors featured at the Scooptacular are regulars at the Open Market, according to Bradley St. Amand, director of operations at GTI Properties, which manages SoWa.
"Everything we do is about supporting small local businesses and entrepreneurs," he says "We try to do different things throughout the year to showcase these folks."
On July 8, for example, SoWa Open Market hosted the Boston Lobster Party, where the market’s regular food trucks served special lobster-themed dishes. There are more events on the docket, including classes offered by art vendors and a Grilled Cheese, Mac and Cheese, Cheesesteak and beer food truck extravaganza on Sept. 9 and 10.
For Scooptacular attendees looking to explore beyond the Open Market, the SoWa Art and Design District offers design studios, art galleries, shopping and fine dining, including some of Boston’s most renowned restaurants, like Myers + Chang and Toro.
While the draw of the Scooptacular is certainly ice cream, St. Amand says the takeaway is the quality of th Bay State's small businesses.
"There’s a ton of amazingly talented folks who are passionate about what they do," he says. "We’re lucky to have a platform for them."