Sweet Rose Creamery scheduled to open in Santa Monica on Sept. 21

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A few of the ice cream flavors at the Sweet Rose Creamery in Santa Monica, from left, include: rose geranium with salty pistachio; creme fraiche with elderberry and pink peppercorn swirl; salted caramel; and pear Riesling sorbet. (Betty Hallock / Los Angeles Times)

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A swirl of Sweet Rose Creamery’s kyoho grape and milk soft serve flavors. (Betty Hallock / Los Angeles Times)

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Co-owner and ice cream maker Shiho Yoshikawa and owner Josh Loeb of Sweet Rose Creamery at the about-to-open Pico Boulevard location. (Betty Hallock / Los Angeles Times)

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House-made waffle cones at Sweet Rose Creamery. (Betty Hallock / Los Angeles Times)

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House-made soft serve, including flavors such as kyoho grape, will be available at the new Sweet Rose Creamery. (Betty Hallock / Los Angeles Times)

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Some of the pastries from Huckleberry Bakery, also owned by Josh Loeb and pastry chef Zoe Nathan, will be specially made for Sweet Rose Creamery, such as blueberry brioche, and cheddar and Fresno chile scones. (Betty Hallock / Los Angeles Times)

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The pour-over station at the new Sweet Rose Creamery, which serves Caffe Luxxe coffees. (Betty Hallock / Los Angeles Times)

By Betty Hallock

Sept. 9, 2013 1:34 PM PT

A new Sweet Rose Creamery ice cream headquarters, factory and retail store is set to open Sept. 21 on Pico Boulevard in Santa Monica. Expect flavors galore from a fully operating dairy run by ice cream maker Shiho Yoshikawa, who co-owns Sweet Rose with founders Josh Loeb and Zoe Nathan.

Loeb and Nathan, also owners of Rustic Canyon Wine Bar & Seasonal Kitchen, Milo & Olive and Huckleberry Bakery, are in the midst of expanding the small chain of Sweet Rose Creamery ice cream shops, with their third shop debuting on Beverly Boulevard by early next year. “The goal is to expand to great L.A. neighborhoods that need an artisanal ice cream shop,” Loeb says.

Yoshikawa will be making about 20 rotating flavors of ice cream, along with soft serve available only at the Pico Boulevard location. Among them, seen above: rose geranium and salty pistachio; creme fraiche with elderberry and pink peppercorn swirl; salted caramel; and pear Riesling sorbet.

On a recent hot-hot August afternoon, Yoshikawa tested her new soft serve machine with flavors such as Kyoho grape and milk. As far as what’s served, it will be “our most experimental store,” Loeb says.

Yoshikawa will be leading production and R&D at the new factory. With a license to operate as a dairy and pasteurize its own products, Sweet Rose Creamery makes all of its ice cream bases from scratch, and Yoshikawa says she’s planning to make yogurt and frozen yogurt in the future.

The Pico Boulevard headquarters is outfitted with 1,000 square feet of freezer space, divided into rooms dedicated to various steps of ice cream making, from pasteurization to freezing the final product at minus-20 degrees.

Like the original Brentwood location, the newest Sweet Rose Creamery shop was designed by Montalba Architects, with a retail space that will sell eight to 12 ice cream flavors, serve Caffe Luxxe pour-over coffees and espresso drinks and pastries from Milo & Olive. Some of the latter will be exclusive to the Pico Boulevard shop, such as blueberry and cream cheese-filled brioche and cheddar-chile scones.

[Updated: An earlier version of this post stated that the pastries are from Huckleberry.]

Heading the growing coffee program is Jason Hayes, and Loeb says the drinks program will include from-scratch syrups, Italian sodas, shakes and affogatos.

Sweet Rose Creamery, 826 Pico Blvd., Santa Monica, www.sweetrosecreamery.com.

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