The Beginning

A hot summer afternoon sparked an instant craving for ice-creams in them, and thereby a business idea was born. What could they do in ice-creams that hadn’t already been done to death? Having heard of molecular gastronomy, they wanted to apply this concept to their beloved dessert too. The idea was to bring in the same dramatic element in the preparation that is felt when you savour the scoop.

From this idea came the brand Cream Chemistry, which uses liquid nitrogen to make fast-freezing ice-cream with fresh ingredients. With concepts of chemistry, we strive to provide not just delicious and unique flavours, but also an enigmatic experience which is worthy of an ice-cream!