Wanderlust Creamery - Atwater Village

About the Business

Specialties

Wanderlust Creamery promises a destination in every scoop, specializing in artisanal small batch ice cream made in-house in flavors inspired by international destinations. Cult favorite flavors include a Thai-inspired “Sticky Rice and Mango” (which is unintentionally vegan), a “Japanese Neapolitan” that combines matcha, hojicha, & black sesame, as well as trademark “Ube Malted Crunch” - a playful take on the ubiquitous Filipino purple yam flavor. Wanderlust Creamery also features fresh waffle cones made in house from scratch, with its emblem being a purple cone made from purple yam. The menu is ever-rotating, with seasonal options such as “Sakura” (cherry blossom), “Breakfast at Café du Monde” (chicory coffee with beignets), and Brazilian “Passionfruit Cacao” making cameos.

History

Established in 2015.

Wanderlust Creamery opened its first location in Tarzana in 2015 and quickly saw a large homegrown following, expanding with an outpost at foodie mecca Smorgasburg LA in 2016, and a location on Glendale Blvd in Atwater Village by early 2017. While LA has seen a great “artisanal ice cream” boom in recent years with the influx of brands from out-of-state, Wanderlust Creamery aims to stand out as LA’s homegrown brand.

Meet the Business Owner

Business owner information

Adrienne B.

Business Owner

Adrienne BorlonganCreative Partner & Co-founderAll of Wanderlust Creamery's ice cream is conceptualized and crafted in-house by Adrienne Borlongan - a Food Science graduate of California State University Northridge ("CSUN"). The granddaughter of a flavor chemist from Magnolia Ice Cream, Adrienne developed her palate & understanding of flavor theory while working as a mixologist, crafting multiple cocktail programs for SBE Hospitality.  Adrienne has a unique passion to globalize palates through unique yet familiar ice cream flavors. Jon-Patrick LopezOperating Partner & Co-founderJon-Patrick Lopez is an attorney turned entrepreneur.  Lopez worked for a prominent Los Angeles litigation firm before leaving the legal practice to pursue his passion in developing unique restaurant concepts.