Why Handcrafted Ice Cream Is Replacing Mass-Produced Desserts in Modern Food Culture
Picture a hot July afternoon in the Fraser Valley. You walk past the freezer aisle, grab a tub of something that's mostly air and sugar, and eat it standing at the kitchen counter.
That's happening all over the country, and people are noticing. Every Ice Cream Shop in Canada that makes small batches is seeing more families and more curious foodies walk in.
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