OUR STORY

OUR STORY

Cherry on Top Creamery is the brainchild of Rebecca Kozak, a CFA (come from away-er) who landed on Prince Edward Island in 2017 after an already successful culinary career.

Our goal is to make ice cream even better using the best ingredients we can. Prince Edward Island aka “Canada’s Food Island”, is a cornucopia of incredible produce, dairy, and darn delightful human beings. We make creative combinations of flavours that make you feel like a kid in an ice cream shop (even if you can see over the counter).

“Chef-driven ice cream means thinking outside of the scoop. We all know what flavours work because you can find them in every grocery store across Canada. I want to push the envelope on the “classics” and share my obsession with crazy delicious food combinations with the people of PEI. We love hearing people’s dream flavours, or favourite foods because it opens up a world of possibilities. I’m always asking myself, ‘can I turn that into ice cream?.’”

- Rebecca Kozak, Owner Cherry on Top Creamery

Everything down to the sprinkles are made by hand and in the shop, so you might even sneak a peek of your favourite flavours being made. Waffle cones are made from scratch and hand-rolled hourly to stay crisp, and innovative FreakShakes are always fun to share - or not!

Rebecca began her culinary journey in 2010, when she went to Niagara College in NOTL, ON for a 2 year culinary management diploma. However, ask anyone who watched her grow up and they’d tell you she was destined for the kitchen. From making mud pies on the playground, to “developing” recipes before she could use the oven by herself, it wasn’t a surprise when she decided on the culinary arts directly out of high school. Although admittedly majoring in the “study of alcohol” during the school year, it was the co-op program over the summer, that changed her life. Moving to Lake louise, AB to work at a small isolated bistro was grueling, challenging, and most importantly educational. What ended up being a negative summer ultimately pushed her to exceed expectations and achieve her dreams.

This ignited passion for food and travel took her to Australia for 2 years, in New South Wales meeting fishermen on the wharf to collect fresh seafood for service (Latitude 30, Coffs Harbour), and picking fresh herbs in a carefully cultivated garden (Cafe Treeo, Sawtell). She found a semi-permanent home in Victoria, along the Great Ocean Road cooking mediterranean inspired food sourced directly from local farms (La Bimba, Apollo Bay). Upon returning to Canada, Rebecca spent the better part of the next 2 years working in the Rocky Mountains at one of only six 5- Diamond restaurants (Eden, Banff), learning to play with food and push boundaries of expectations. After a brief winter season in Whistler (The Grill Room, Fairmont Chateau Whistler) she traded her snowboard for a swimsuit and moved to the red shores of Prince Edward Island. Working under Chef Michael Smith at the Inn at Bay Fortune not only opened her eyes to Prince Edward Island’s incredible producers, farmers, fishermen, and community, but also how to create an entire dining experience.

Taking her near decade of experience in the culinary industry, her coast to coast travels, and range from fine-dining to fish and chips (Richards Fresh Seafood, Covehead, a must try!), Rebecca decided to put it all into a single scoop.

“It sounds cliche, but there really is love in every scoop. Every part of the ice cream is made by hand, with a selection of carefully curated ingredients from Prince Edward Island’s top producers. If that isn’t love, I don’t know what is.”

- Rebecca Kozak, Owner Cherry on Top Creamery

Cherry on Top Creamery started with a 2.1 quart mixer and a dream, making ice cream for friends and family to experiment with new recipes for a “someday” adventure. Right off the bat, the sea salt caramel and oreo cheesecake were big hits. Requests were coming for orders from paying customers, and before she knew it she had found a space and was preparing to open for her first season in June of 2019. After a disastrous grand opening (she forgot the spoons) Cherry on Top Creamery went on to sell 15,394 scoops of ice cream in just over 4 months.

Cherry on Top Creamery is currently open seasonally May-October at East Point Lighthouse, and renovations are underway for a year-round location on Main Street in Souris.

For more information regarding hours and locations, click here.

Do you have an amazing Canadian product that would make the perfect scoop? Reach out to become a partner!