Freya’s Ice Cream offers the local taste of Europe – Knox County VillageSoup

ROCKPORT— Therese Inman admits there were “a lot of tears” brewing for the opening of Freya’s Ice Cream on Main Street.

Once she and husband Garett Reppenhagen opened on July 21, there were only tears of joy, however, as the 770-square-foot boutique became a quaint dessert-oasis reality — with harbor view – for a treat when the mood calls.

Therese Inman, left, and Garett Reppenhagen open Freya’s Ice Cream in downtown Rockport Main Street. Photo by Zack Miller

From dreams to reality

Inman and Reppenhagen, along with their child, moved to Maine in July 2021 from Colorado to “pursue their dreams.”

“We knew we wanted to start a business,” Inman said. “A long time ago we always dreamed of a bed-and-breakfast or some kind of community gathering space where we could do a lot for the community, or maybe a pub. then brought back to a little more realistic visions of what we could start with ourselves, something that we enjoy and bring joy to the community as a cornerstone of the community.

Freya’s – named after the Norse goddess responsible for love, fertility, battle and death – which serves treats of gelato, sherbet and sherbet to customers near and far, with crepes expected to join the menu in September.

“We traveled a bit of Europe and we wanted to bring a bit of Europe back to the United States with us,” Reppenhagen said. “Ice cream and pancakes have always been an idea we had and we loved the little pancake stands in different European cities. We always wanted a place where we could meet and hold events and build more relationships with our community.

Setting up shop

It took the residents of Lincolnville, along with their landlords, three and a half months to renovate their current space and build a deck that overlooks the harbor, but the “open canvas” provided a perfect place to begin their dream.

“Our owners were really wonderful and had a lot of vision that we all collaborated on to create this space,” Inman said.

Inman is the shop’s main employee, as Reppenhagen – a former Army scout and sniper – is the executive director of the international nonprofit Veterans for Peace, but Inman admits it was a significant life change coming from Colorado as a certified nurse. assistant at Colorado Children’s Hospital in Colorado Springs.

Interior of Freya’s Ice Cream. Photo courtesy of Freya’s Ice Cream Facebook page

“I worked with tiny babies and during a global pandemic, which was an interesting thing,” Inman said. “It was an enriching but demanding space. The schedule, while not too different now, was harder to be away from my family for long days.

Neither Inman nor Reppenhagen had experience with ice cream on a commercial scale before, but Inman’s “hobby” began about eight years ago with a household electric ice cream maker making ice cream for birthdays and the family at home.

“I just tried to make my way to the other side with no formal education,” Inman said. “It’s a bit on a whim, but it’s pretty simple and we grab our recipes, but fun, experimentation and creativity come into play.”

Reppenhagen has experience with other candies, as he worked for the Rocky Mountain Chocolate Factory headquartered in Durango, Colorado, making candy, fudge and caramel apples, as well as making artesian bread.

Small space, big flavors

Despite the initial lack of experience, Inman threw herself into the sweet world, as all ice cream, sorbets and sorbets are homemade.

“I don’t do it every day, because I don’t have a big enough kitchen or enough staff,” Inman said. “I do it for several days. Usually I stagger it and try to make all of my dairy recipes in one day or at least isolate them from my non-dairy recipes.

Therese Inman prepares the product on Saturday morning August 6th. Photo by Zack Miller

The hypoallergenic flavors are made on the special day so as not to contaminate them with the non-allergenic flavors.

“Some of the flavors take a few days because they’re a multi-step process,” Inman said. “Our coffee steeps for 24 hours in the ice base before churning it, so it has to be done several days in advance. Many days I do at least one flavor during our off hours.

The small kitchen has an even smaller machine which takes 20-25 minutes for each 5 liter pot to churn.

“I make three pans at once, so it takes about an hour and a half for all three pans to turn, which doesn’t include any prep or finishing work if I’m adding Oreos or raspberry syrup, ” she says. “It can take a long time, especially with the size of my machine. This means that everything is very handcrafted and it will be the best quality possible.

“We use a lot of natural ingredients, so sometimes we depend on what’s seasonal to make the ice cream,” Reppenhagen said.

Flavors can be packed into a fresh waffle cone made from a press behind the counter, with sugar cones and dishes also available.

Current tantalizing flavors include blueberries and cream; blueberry and basil sorbet; Strawberry sorbet; lemon verbena pineapple sorbet; Bellini peach sorbet; Chocolate sorbet; sweet cream; salted caramel; coffee; chocolate chip cookie dough (the cookie dough is homemade from scratch and eggless); amoretti cookie; Raspberry Cheesecake; and tiramisu.

Inauguration on the horizon

With “ice cream” mastered, Inman and Reppenhagen plan to throw a grand opening party the second weekend in September, when sweet and savory crepes make their debut on the menu.

“Most people are excited about pancakes and waiting,” Inman said.

Garett Reppenhagen stocks the showcase before opening. Photo by Zack Miller

Pancakes will be freshly made from a pancake station that is “starting to form in our counter space” so people can watch their food being prepared while they wait.

“That’s the joy of pancakes: watching people make them right in front of you,” she said.

Initial sweet pancakes include Crepes Suzette, fruit and Nutella and pancakes with gelato, while savory pancakes will be light sandwiches converted to pancakes in “whatever you think of a light dinner or a good lunch” .

With another menu item on the way and Inman the only official employee at the moment, the workload has been heavy, but Reppenhagen, along with family volunteers, have lightened the load as Inman searches for staff.

“[I’m] waiting to see what kind of capacity is needed to hire people,” she said. “I don’t know if the initial excitement of a new place is going to last, so I want to make sure we’re sustainable, but we’re definitely looking for staff.”

“This whole place wouldn’t have happened without Therese’s initiative,” Reppenhagen said. “The amount of work to get to this point has been intense. I’ve seen this work ethic before we opened, as there were a lot of late nights crunching numbers, placing orders, doing research, and doing other things.

“It makes me so happy and excited to see people’s response to really have a place to come to town as well and not drive to Camden or Rockland,” Inman said. “We’re still getting people from Camden and Rockport, but people are excited to have something fast, fun and a great atmosphere.”

View of Rockport Harbor from Freya’s Ice Cream Deck. Photo by Zack Miller

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