The next step in growing the business was a brick-and-mortar walk-up window that opened last summer at 3407 Larimer Street. Unlike many ice cream purveyors around town, Right makes his own base and doubles down on the deliciousness by loading it — heavily — with such housemade mix-ins as buttercake, caramelized Frosted Flakes, Cookie Crisp cereal toffee and swirls of what he calls "almost too salty" caramel. The result: cold, sweet treats that nabbed our 2022 Best of Denver award for Best Ice Cream.
But after learning that the business would not be able to stay on Larimer Street through the summer, Right and co-owner Joshua Siegel scrambled to find a new temporary spot, while also continuing their search for a permanent location.
The solution came in two parts. First, the two moved operations to a walk-up window at 1825 Blake Street, in the Foraged alley at Dairy Block known as Blake's Passage. But they also found an ideal permanent space at 3832 Tennyson Street, where they plan to open in spring 2023. "We're really excited," Right says of the company's future plans.
And for now, they're making the Foraged space work."Ultimately, what's really important about the move to the alley is that we have way more storage and more space," he notes. In RiNo, Right Cream had very limited freezer space in which to store product, and flavors sold out fast.
David Right grew Right Cream from pandemic pop-up to a new brick-and-mortar coming in 2023.
Molly Martin
Foraged, a restaurant that specializes largely in sushi, has ample freezer space — which allows Right Cream to open much more regularly, with much more product on hand. To pre-order, check out Right Cream's regular weekly flavor announcement on Instagram on Sundays. Ordering goes live the following day at 10 a.m.
The window is currently open from 4 to 7 p.m. on Friday, 2 to 8 p.m. on Saturday and noon to 2 p.m. Sunday. Also keep an eye out for some fun collaborations with Foraged, including cocktails. "We're really happy to be at Foraged," he says. "I think it's going to be a good partnership."
The company's future home on Tennyson will allow it to "transform into the full Right Cream experience," Right says. The permanent location will be a large production facility with a small scoop-shop window and plenty of patio seating. Ice cream fans will be able to look into the production side and watch the goods being made; with the new setup, Right Cream can expand both its hours and its reach. "What we really want to do is start a drop freezer-type program," Right notes, adding that he envisions freezers full of Right Cream flavors at places like small convenience stores and liquor stores.
The business will also be able to open more small scoop shops, using the Tennyson outpost as the production facility for those, as well. "There's a million things we can do now that we'll have the space and storage," Right says. "The growth will be exponential in terms of how much ice cream we can make."
