While it’s believed that the first hot dogs sold in the United States came from street carts on Manhattan’s Lower East Side in the 1860s, Ann’s Dari-Creme has long been the fount of frankfurters in Maryland.

In business since 1950, this roadside shop, known for its foot-long chili dogs with mustard, onion, and house-made chili on a hearth-baked bun, is a Glen Burnie institution. What distinguishes their dogs, sold at the rate of 600 or so a day, is that they’re deep-fried.

“Miss Ann, the original owner, came up with the idea of deep-frying them,” says manager Cindy Lombard, an Ann’s employee of 48 years. “It gives a nice crunch to the skin and it’s not greasy.”

The original owner, Ann Hines, lived next-door. “She sold foot-longs out of the restaurant for 30 cents while her husband, Ray, ran a gas station,” recalls Lombard. “But the restaurant started doing better than the gas station, so Ray closed the gas station and started working for the restaurant.”

In time, Lombard’s mother worked at the shop and moved the family to Hines’ former home. At 13, Lombard first went to work at Ann’s, as did most of the neighborhood.

“If a girl worked there and had a sister,” says Lombard, “she’d always end up working there, too.”

Through the decades, the customers have been equally loyal. “People who are 90 come in on a regular basis,” says Lombard. “They’ve been coming for 50 or 60 years, and they bring their families, who then bring their families. There’s even a Florida Facebook group for Ann’s—they post when they come back to town.”

Few things have changed in the 75 years since Ann’s opening. The menu is pretty much the same. In 1976, fries were added to the offerings. More recently, they added a triple foot-long with chili to the lineup. Of course, the namesake soft serve is also on offer, in the form of cones, sundaes, and shakes.

Perhaps the biggest change is that orders that were taken strictly by memory until 2023 are now recorded, thanks to the addition of the dining app Toast that enables patrons to order ahead.

But thankfully, the vibe—a total slice of Americana—remains the same.

“When you come to Ann’s, it has a casual diner feeling and we know almost everyone by name,” says Lombard. “People just keep coming back.”

In the Baltimore area, independent ice cream shops flourish everywhere from Downtown to Reisterstown—and we’ve come a long way since basic chocolate, vanilla, and strawberry were our only options. These days, innovative flavors abound, from French poached pear at Cajou Creamery to red velvet cake at The Cow.

But our ice cream scene wouldn’t be what it is without Baltimore milkman Jacob Fussell, who often had a surplus of cream and decided to freeze his unsold product. In 1851, he opened America’s first commercial ice cream factory in Seven Valleys, PA, and, lucky for us, brought ice cream as we know it to the masses. No matter your preference—waffle or cake cone, rainbow or chocolate sprinkles, malted milk balls or crushed Utz chips—there’s something about this sweet treat that spikes serotonin.

“Ice cream puts you in a good mood,” says Kim Maloni, co-owner of Bmore Licks, which operates locations in Patterson Park and Federal Hill. “It’s something people often use to celebrate.”

To ring in the dog days of summer, we visited a few of our favorite ice cream shops in town to help you get your fix.

→ Baltimore in a Box Ice Cream 

HAMPDEN

After four years of selling his namesake gift boxes full of Charm City goodies—and curating a collection of other local items and apparel at his Maryland flag-painted storefront on the Avenue in Hampden—Baltimore in a Box founder Ross Nochumowitz says transitioning to frozen sweets seemed like “a natural fit.”

Inspired by homegrown treats like Goetze’s Caramel Creams and Berger cookies—which frequently appear in his boxes—last year, Nochumowitz launched a walk-up window on the other side of the Avenue to sell batches of Baltimore-themed flavors. True to the brand, the scoops are served in Chinese takeout-style boxes.

“Summer in Charm City is our top seller,” he says. “It’s like an egg custard snowball with marshmallows swirled in. Some people don’t expect that, but it works well in terms of texture and taste.”

Other favorite flavors—also available at area food markets like Geresbeck’s and Graul’s—include Cal’s Streak (an orange creamsicle ode to Cal Ripken Jr. with chocolate chips) and the I’m So Crabby, which blends Utz crab chips into a vanilla base.

“Ice cream is still so new to us,” says Nochumowitz, who hopes that his scoop venture draws in some new faces this summer. “A lot of people still don’t know we’re out there, but we’re here to stay.”

→ Bmore Licks

PATTERSON PARK AND FEDERAL HILL

Sun drenches the corner outside Bmore Licks in Patterson Park, where customers (and their dogs) mull over chalk-scribbled flavors of hard and soft ice cream.

Married couple Kim and Barbara Maloni, whose family owns two ice cream shops in New England, had been pining for more dessert options near their Patterson Park home, so they decided to open their own along Eastern Avenue in 2017.

Three years, a second location in Federal Hill, and scores of flavors later—there are 100 soft-serve flavors, as well as over 30 flavors of hard ice cream—they’re still finding excuses to “keep eating ice cream,” says Kim.

Sure, you could get a classic vanilla or chocolate in a cone or cup. But Bmore Licks is a great spot to get adventurous, with signature flavors such as the blue Cookie Monster, Zeke’s Coffee Toffee, strawberry Oreo, and orange creamsicle O’s and Bros with brownie chunks.

So, what’s the owners’ secret to concocting their quirky best sellers?

“So much of it is just about experimenting,” Kim says. Naturally, the couple’s 5-year-old son, Rhett, and 2-year-old daughter, Blake, like to assist. “Rhett has a good sense of flavor,” Kim adds. “He’s like a little ice cream connoisseur in his own right.”

Above all, the family sees the dairy dessert as a vehicle for serving their community. “Ice cream is just such a fun product,” Kim says. “But to meet so many people, form connections, and have a place that brings people together has been a great experience. We’ve gotten so much from it.”

→ Cajou Creamery

DOWNTOWN

Decorated with woven lamps, cascading potted plants, and Buddha statues, this bright-yellow-painted Howard Street storefront—inspired by the owners’ travels “all over the world”—offers tranquil respite from the midday heat. Once inside, you’ll notice the silver vats of ice cream, some of which are covered with pistachio bits or drizzled with thick syrup.

Cajou is the DMV’s first Black-owned plant-based creamery. Soon, it wants to function as a worker-owned cooperative, where co-founder Nicole Foster plans to hire formerly incarcerated citizens.

“I suppose the business started with my mothering,” Foster says. When she and partner Dwight Campbell (he’s from Jamaica; her family is from Guyana) first realized that their two young children, Niko and Nathaniel, were lactose intolerant, they searched the market for dairy-free ice cream replacements, to no avail.

“Everything we found was weird and chunky or had crazy ingredients,” says Foster, formerly a criminal defense attorney. After earning a raw vegan chef certification, the concerned mom started crafting her own plant milks. She came up with a cashew ice cream blend so similar to dairy that it didn’t need an artificial thickener. “Our friends and family were demanding it,” says Foster. “They’d say, ‘You don’t have to come. Just bring the ice cream!’”

Today, that same product, which sits on the shelves at area markets, comes in global flavors such as mango lassi, Mexican cacao, and Caribbean-inspired flavors such as passion fruit and tamarind.

“We still make everything by hand, from scratch,” Foster says. “Our customers can taste that.”

→ The Charmery

MULTIPLE LOCATIONS INCLUDING HAMPDEN AND TOWSON

Nine years ago, a former corner pharmacy on The Avenue in Hampden transformed into a frosty dream come true. Today, The Charmery’s flagship—adorned with retro pinstripes and a giant metal scoop above the door—has evolved into an ice cream empire, with five area locations scattered from Columbia to Towson.

Run by husband-and-wife duo David and Laura Alima, the shop has become known for its “always” flavors that often feature nods to Baltimore (think: caramel with Old Bay and Maryland Mud). But customers also line up around the block for David’s funky—and sometimes daring—limited releases, such as cantaloupe prosciutto and spicy peanut brittle made with fried garlic peanuts sourced from former Hampden neighbor Heritage Kitchen.

Aside from the cutting-edge ice cream, the scoop shop’s almost decade-long success lies in its staff, according to Laura.

“When we look to bring people onto our team, it’s not about them being able to scoop ice cream,” she says. “You can teach that. When we meet a scooper for the first time, we want to know, do they bring smiles to our faces? Those are the people that we feel are going to best represent the whole experience.”

As The Charmery continues to expand, they hope the experience remains joyful. “The best thing is seeing little kids come with their families and babies come to us to have their first taste of ice cream,” Laura says. “To be a part of people’s lives like that is pretty great.”

→ The Cow

REISTERSTOWN AND WESTMINSTER

Just before the sun sets on a spring evening, the parking lot outside of this Main Street institution fills up with cars and families. Two school-aged children hurry toward the window.

“It’s a cow!” the little boy exclaims. “I want to ride the cow!”

“I want to milk the cow!” the girl chimes in. She’s sitting beneath the spotted statue that co-owner Mike Reiner bought 22 years ago for $2,000 when he launched the Reisterstown shop, which he initially named Dairy Fresh.

Thanks to the striking statue facing traffic on Reisterstown Road, that name didn’t stick with customers for long.

“Everyone was calling us ‘The Cow,’” Reiner says. “It was like a slang name for the store.” By popular demand, and with a nod to Reiner’s boyhood memories of eating ice cream cones at Cloverland Dairy, The Cow adopted its new moniker in 2005.

Since then, the dairy depot (with a second location in Westminster), has gained a massive following with its locally sourced custard and creamy Italian ice, which comes in 60 flavors. Clever iterations of the latter include pear, red velvet cake, rocky road, peanut butter, and mint chocolate chip.

When it comes to the custard, though, there’s one resounding favorite. “It’s vanilla. That’s our key to making better products,” Reiner says, adding that it’s also the base for such creations as cake batter and black raspberry.

Thanks to The Cow’s catering truck, personalized treats have made the rounds at children’s birthday parties, weddings, nursing homes, hospice facilities, and funerals, too.

“We had a hearse show up once,” Reiner recalls. “A dying man apparently requested that his loved ones all be taken to The Cow. A woman tried to pay, and I just said, ‘Last one’s on me.’ The last one is always on me.”

→ Pitango Gelato

FELLS POINT

Inside the minty green South Broadway home of Pitango Gelato, store owner Noah Dan doles out small servings of bacio (gianduja gelato with chocolate chips and hazelnuts), raspberry sorbet, lemon sorbet, vanilla, and fior di latte. The latter, which translates to “flower of milk” in Italian, serves as the rich base for flavors like stracciatella.

A native of Israel, Dan, who spent childhood summers in Trieste, Italy, grew up on what he calls “honest gelato,” and has seen the confection—which utilizes less fat and air during the churning process than traditional American ice cream—evolve from its simplest form to a commonly pre-made “industrial product.”

In 2007, Dan opened Pitango in Fells Point, with hopes of using quality ingredients to emulate the authentic gelato of his youth.

“To keep our product stable, we have to make and sell it in a very short time, so we don’t use any chemicals or coloring,” says Dan, pointing to his use of local fruits (think sour cherries sourced from Pennsylvania) instead of concentrate, and single-origin chocolate by Domori, imported from Italy. It’s not always easy, due to pricing and supply flow, but Dan says customers can taste the difference.

“I think Baltimore loves us now, but it took a long time for them to recognize us,” he says. “People aren’t just going to [spring for] gelato when they know they can find some cheaper ice cream down the street. There are other places with a line around the block, but the presence that we have now brings me lots of satisfaction.”

→ Prigel Family Creamery 

GLEN ARM

On a 92-degree afternoon, customers at Prigel Family Creamery at Bellevale Farm in Glen Arm’s Long Green Valley are hovered over picnic-style benches in the grass, enjoying drippy cups and cones. Pat Phillips of Parkville waits in line outside the farmhouse-style market.

“I like the mint chocolate chip, but today, I’m getting the cookies and cream and the caramel pretzel,” Phillips says, motioning toward her husband. “He loves the black cherry.”

Though Prigel is more than just an ice cream shop (it also offers sandwiches, smoked sausages, and house-made empanadas), the ice cream helped Bellevale Farm expand into the retail business, explains Mandy Castillo, who grew up on the farm and started working at the shop that her father, Bobby, launched 12 years ago. (A retail offshoot is located at Belvedere Square.)

“He would take ground coffee and sprinkle it over chocolate ice cream.” That turned into Bobby’s Black Mud, made with Zeke’s Coffee cold brew, which is definitely a favorite, says Castillo. From there, Prigel’s flavors kept evolving. Other options, which Castillo says contain no-frills ingredients and are generous in terms of butterfat (a whopping 17 percent helps to ensure each base is creamy), have ranged from bacon jam to Key lime pie.

“Honestly, we’ve done it all. We’ve even made a three-tier wedding cake out of pure ice cream. That was crazy,” she says, adding that one couple had their first date and rehearsal dinner at the family farm. “We’ll probably have their baby shower, too.”

Castillo says that watching local families grow and change has been “a blessing” through the years.

“There are kids I served 12 years ago, who’ve come here their entire lives, and grow up and get jobs with us,” she adds. “We get to meet their families. It’s been really cool becoming part of the community and having it become a part of us.”

→ Taharka Brothers

MULTIPLE LOCATIONS INCLUDING REMINGTON AND FELLS POINT

In 2013, Detric McCoy was playing basketball when he got a call from his grandmother. She told him, “I’m coming to get you right now. I want you to meet someone important to me.” This is how McCoy, who was still a teenager at the time, first connected with Sean Smeeton, the president of Sylvan Beach Cafe—a Baltimore-based ice cream company that would employ returning citizens.

Coincidentally, when Smeeton had been a basketball coach several years earlier, one of his mentees had been McCoy’s father, Taharka Lee McCoy, who was murdered 20 years ago while breaking up a fight in East Baltimore.

Unbeknownst to his survivors, in 2010—eight years after the elder McCoy’s death—Sylvan Beach became Taharka Brothers ice cream. Back then, it was for sale in local supermarkets—which is how McCoy’s grandmother first found out about the company. “Sean and I were instantly connected,” says McCoy, who now directs Taharka’s marketing and sales.

The worker-owned cooperative—whose presence is felt throughout the city with a roving truck; stalls at Broadway Market, R. House, and Cross Street Market; and flavors featured on many local restaurant menus—has become known for concocting innovative scoops that contribute to its social justice mission. A share of proceeds from each pint of the blackberry crumble-infused Keep Ya Head Up (named after our own Tupac Shakur’s 1993 hit), for example, supports the late rapper’s mental health foundation.

Other thoughtful flavors include coffee Oreo, caramel crunch, and non-dairy golden milk. But as McCoy confirms, Taharka’s honey graham, which dazzles with a thick graham cracker swirl, is a favorite.

“I like honey graham because it’s simple and sweet,” he says. “It’s something that we’ve never had to change. One time, as an April Fool’s joke, I went on social media and said that it was out of stock, and our customers went crazy. There were thousands of replies. But it was awesome to see how much people loved us. The people are the best part.”

Other fan-favorite scoop shops:

• Sydney’s Ice Creams, 3500 Harford Rd.
• Tipsy Scoop, 209 Key Highway.
• Miss Twist Ice Cream, Multiple locations
• Fells Point Creamery, 821 S. Broadway
• Ice Cream Jubilee, 1041 Wills St.

Happy Trails

Make a day trip out of tasting all the creameries on Maryland’s iconic Ice Cream Trail.

How much does the Old Line State love ice cream? Enough to go the extra mile for it.

Ten years ago, the Maryland Department of Agriculture launched the Maryland Ice Cream Trail, with dairy-driven destinations everywhere from Bel Air to Caroline County. The Maryland Ice Cream Trail drew inspiration from similar—albeit less chilly—wine trails (think Antietam Highlands, Gunpowder, and Piedmont) to help further awareness of our dairy farms and lure visitors throughout the state. Broom’s Bloom Dairy and Prigel Family Creamery are two beloved stops found in our neck of the woods.

“It’s great to be a part of that community and heritage of dairy [farms] in Maryland,” says Mandy Castillo, who is fifth generation on her family farm. “It’s a joy to see how dedicated and excited people are to be completing the whole trail.” Sounds like a challenge to us!

Check out our list of spots on the trail to help you sate your sweet tooth.

Deliteful Dairy
16230 Long Delite Ln. Williamsport

Misty Meadow Farm Creamery
14325 Misty Meadow Rd. Smithsburg

South Mountain Creamery
8305 Bolivar Rd. Middletown

Rocky Point Creamery
4323 Tuscarora Rd. Tuscarora

Woodbourne Creamery
at Rock Hill Orchard 28600 Ridge Rd. Mt. Airy

Prigel Family Creamery
4852 Long Green Rd. Glen Arm

Broom’s Bloom Dairy
1700 S. Fountain Green Rd. (MD 543) Bel Air

Keyes Creamery
349 Hopewell Rd. Havre de Grace

Kilby Cream
129 Strohmaier Ln. Rising Sun

Chesapeake Bay Farms
8905 Logtown Rd. Berlin

As the summer heat reaches its peak, there’s no better way to chill out than with a scoop of this classic sweat treat. Whether you’re looking to venture to a new shop, or just trying to mix things up by sampling some fun flavors at your go-to neighborhood spot, here are our picks for the top 22 local creameries.

Pups are our BFFs. They cuddle us when we’re sad, lick us when we’re sweaty, and they love to go outside and explore. We’ve compiled a list of our favorite pup-friendly spots in Baltimore so that you never have to leave your furry friend behind. These restaurants offer complimentary dog treats and water bowls, give pets free rein of patio seating, and some even host special events that encourage you to bring your dog as your plus-one. Wherever you go, these spots are totally paw-esome.

Pup-Friendly Patios

Riptide by the Bay: This waterfront eatery is smack-dab in middle of Fells Point and has earned a reputation as a popular pup hangout. The outdoor patio is dog-friendly and offers scenic views that both you and your pup will enjoy. Try ordering the Maryland crab cakes, local oysters, or BBQ ribs. 1718 Thames Street, 410-732-3474

Pratt Street Ale House: The Pratt Street Ale House patio is totally furball friendly. You can indulge in great food and craft beers while lounging with your pup at the numerous outdoor tables. There’s nothing better than beer and belly rubs. 206 W Pratt St., 410-244-8900

Atwater’s at Belvedere Square Market: This local cafe has a large patio perfect for dog-watching. There’s tons of umbrellas to stay out of the sun and plenty of space for you and your dog-owning friends to meet up. And you’ll love Atwaters’ hearty soups, decadent sandwiches, and hearth baked pastries just as much as we do. 529 E Belvedere Ave., 410-323-2396

Sam’s Canterbury Cafe: Guilford locals flock to this neighborhood cafe for the brunch menu, featuring fare like the jalapeño cheddar waffles and unique flatbreads named after Baltimore spots, “The Charles,” “The Hopkins,” and “The Calvert.” Surrounded by trees and greenery, Sam’s Canterbury Cafe’s patio is a true oasis for families, friends, and pets alike. 3811 Canterbury Rd., 443-438-4545

Miss Shirley’s Cafe: Baltimoreans agree that Miss Shirley’s Cafe has some of The Charm City’s best brunch food, like the infamous funky monkey bread, broiled grapefruit brûlée, or grandpa’s cornbread squares. And the outdoor patios are pet-friendly at all Miss Shirley’s locations. Multiple locations including 750 E. Pratt Street, 410-528-5373

Dining with Dog Treats

Bmore Licks: This family-owned ice cream shop is one of Canton’s most-loved spots for a sweet treat. They offer more than 100 flavors of homemade ice cream and dozens of milkshake, sundae, and snowball creations. The best part? Bmore Licks serves dog-friendly ice cream, too, with tasty flavors ranging from Cookies & Cream to Fruity Pebbles. 2437 Eastern Ave., 410-732-5425

The Dog Chef Cafe: Handmade frozen yogurt, sweet potato fries, kale pretzels, and donuts . . . these are just a few of the dog-friendly goodies you can buy at The Dog Chef Cafe. The cafe sells tons of healthy, fresh dog food, and they emphasize locally sourced ingredients and organic meals. These treats look so good, you might be the one begging for once. 863 North Howard St., 301-785-2998

Patterson Perk: Head to this canine coffee shop, located in Canton, for plenty of pup-friendly perks. Grab your BFF a free dog treat and head outside to soak up the sun on the patio. For a sweet snack, order a blueberry scone, or try the artichoke and goat cheese panini for a savory bite. 2501 Eastern Ave., 410-534-1286

Furry Fun

DogWatch Tavern: DogWatch Tavern is a fun-house for adults, with tons of happy hour specials and bar games like Skee-Ball and pinball. And don’t worry, your dog will have fun, too. DogWatch offers free treats and water bowls for all pups, and pets are more than welcome to hang at the outdoor tables. 709 S. Broadway, 410-276-6030

The Admiral’s Cup: The Admiral’s Cup doesn’t just allow dogs, they love dogs. The lively saloon hosts frequent #DrinkWithYourDog events where they offer free pup portraits and discounts on beers from Flying Dog and Full Tilt. Check out the Admiral’s Cup Facebook page for more information about upcoming dog-friendly events. 1647 Thames St., 410-534-5555

Blue Pit BBQ: This laid-back hangout has tons of dog-friendly outdoor seating, perfect for big parties, as well as an extensive whiskey collection, an array of smoked meats, and tons of hefty sandwiches. They’ve hosted events like Yappy Hour, a specially tailored party for people who love drinking with their dogs, and many of their proceeds benefit local animal shelters. 1601 Union Ave., 443-948-5590

Laura Alima takes inventory of metal ice cream scoopers in the bright kitchen of her new Towson shop. A former minimart on York Road, it’s now the second iteration of The Charmery, which Laura and her husband, David, opened in Hampden in 2013. It’s one day before the new location is set to officially debut, and the Alimas have gotten a last-minute request to scoop for the cast and crew on the set of House of Cards.

Even with opening day quickly approaching (she still has to make sure the phone works, oversee exterior work, and tidy up the space behind the counter), Laura makes time to pack up equipment for one of the coolest catering gigs her team has had yet. “We’ve wanted to do this forever,” she says. “It’s just one of those moments where you can’t say no.”

The request from the execs at House of Cards—who will enjoy the shop’s Pure Vanilla, Maryland Mud, and Salty Caramel ice cream later that day while shooting the show’s final season—is just another cherry on top for The Charmery as it continues to expand.

A few miles south in Medfield, David runs test batches at the new Union Collective—a 138,000-square-foot makerspace that houses a number of local businesses, including a third Charmery location. Attached to the retail shop is the Alimas’ new ice cream factory, which is three times the size of their cramped production kitchen in Hampden.

By day’s end, David and his team will have churned out nearly 300 gallons of Salty Caramel and Vegan Coconut Cookies-and-Cream ice cream—two of the many creative varieties that The Charmery has become known for. Other funky flavors in the rotation have included Mango Sticky Rice, Butter Popcorn Pecan, and Mezcal-Lime Strawberry.

David, who began making ice cream as a hobby after graduating from college, finds the inspiration for his sweet and savory concoctions in everything—from pop culture (he once made a champagne-poppy seed flavor inspired by Drake’s Instagram handle) to local luminaries such as musicians Dan Deacon and TT The Artist, as well as the unofficial mayor of Hampden, Lou Catelli.

“The creativity that he puts behind the flavors is amazing,” says David’s close friend Carlos Raba, co-owner and executive chef of Clavel in Remington. “I remember the first time my wife and I went to The Charmery, and we saw his cheese-and-crackers flavor [a combination of sharp cheddar and Ritz cracker dust]. I was like, ‘What is that?’ I would never think to put cheese and crackers in ice cream, but I tried it and I was hooked.”

To make their popular Salty Caramel, the team mixes handcrafted caramel flavoring with a dairy base (heavy cream, whole milk, and natural stabilizers), adds vanilla and salt, and then places it into an ice cream machine to give it a soft-serve consistency. Later, it goes into a blast freezer, where it hardens overnight.

“This feels like an empire,” David says. “But we didn’t go into it with the goal of opening multiple shops. Our goal was always, ‘Let’s open this one shop and make it an institution that is an important part of people’s lives.’”

Laura’s business sense paired with David’s creativity is the recipe for success at The Charmery—a community staple that has become a requisite stop on The Avenue. “It has its own vibe,” says Matt Stegman, president of the Hampden Community Council. “There are shops all over that have good ice cream, but the fun of The Charmery is that every time you go, you’re going to see five or six new options. Not just flavors that you’ve never seen there before—things that you’ve never seen anywhere.”

Featuring a whimsical soda-fountain feel (and an aquatic-themed bathroom that was named runner-up in Cintas’ America’s Best Restroom Contest in 2016), the colorful and quirky shop, which serves as many as 1,000 customers per day during the busy summer months, is a reflection of the owners’ personalities. Unlike many sweet shops that see a dip in business or close during the colder months, this place is packed year-round.

“There’s something nostalgic about ice cream that touches people on an emotional level, whether they’re aware of it or not,” Laura says. “When we first envisioned The Charmery, we thought a lot about how the shop could touch people in a way that triggers their first ice cream memory. People remember those things more so than where they had their first hamburger.”

Sitting in the inviting living room of their Govans home—which boasts bins of vinyl and a wildly painted taxidermy deer bust—the two laugh as they reminisce about the 20-year journey together. When they talk, Laura, who has wavy blond hair that is pinned back to reveal her warm smile, and David, who sports a signature goatee and baseball cap, are so in sync that they finish each other’s sentences, though they have individual interests, too. While she likes wine and admires culinary superstar Danny Meyer, he is inspired by reggae music and the zaniness of Willy Wonka.

Growing up in Columbia, Laura dreamed of operating her own peanut butter factory (“It was going to be called Like it or Nut Peanut Butter,” she chuckles), which later gave way to aspirations of owning a classic American diner. “I remember my mom had given me this book about diners, and I was obsessed with them,” she recalls. “Mine was going to employ every member of my family.”

David, who was raised in Pikesville, had a similar entrepreneurial spirit. His grandparents and mother owned a pharmacy in the county (serendipitously, Laura’s grandfather was also a pharmacist, and The Charmery in Hampden is housed in an old pharmacy building) and his Israeli-born father ran a healthcare supply company. As a student at Beth Tfiloh Dahan Community School, David—an avid music lover—excelled in courses that challenged his artistic side.

The couple eventually met in the summer of 1998 while working as counselors at Camp Moshava, a Jewish sleepaway camp just outside of Bel Air. Laura was preparing for her freshman year studying hotel and restaurant management at Cornell University in Ithaca, and David was a rising sophomore at the University of Maryland, College Park. They hit it off during a staff outing at Denny’s, one of the only restaurants remotely close to camp. “I ate an entire pie to impress her,” David says with a laugh. “And it worked.”

The couple continued the long-distance relationship for a semester, then David transferred to Ithaca College to study marketing, communications, and creative writing. “Ithaca had these beautiful mountains,” says David. “And Laura was there.”

After college, the duo lived in Washington D.C., before heading out West. “We didn’t want to end up here our whole lives having never left,” David says. Laura wanted to learn more about wine, so Northern California seemed like a natural fit. “We looked at the map, and Santa Rosa was the largest dot between Sonoma and Napa,” she says.

The relaxed atmosphere in Santa Rosa—where David did marketing for a reggae band and Laura did marketing for high-end food and wine events—proved to be formative. “It struck me that there were 45-year-old people working at a winery, but they didn’t want to take over the winery,” David says. “They didn’t want to use the winery as a jumping board to their next step. They just wanted to be and live a happy life.”

Laura’s business sense paired with David’s creativity is the recipe for success.

Even so, after five years on the West Coast, David and Laura had a brood of nieces and nephews back in Baltimore and family beckoned them home. They continued their marketing careers in Baltimore, where Laura worked with Chef’s Expressions and David headed up efforts for Everyman Theatre.

“I remember sitting at my desk there and being like, ‘Okay, in this path that I’m going on, what would be the best job that I could imagine?’” he remembers. “I just couldn’t see it being at the place where I was. So I came home to Laura and told her, ‘I don’t know what to do, I don’t see where my path leads to happiness.’”

As it turns out, that path was paved with ice cream. After drafting a number of business plans—including one to revamp Lost City Diner in Station North—the duo decided to execute their vision of opening an ice cream shop similar to the city-defining parlors they had visited throughout their travels. “Every time we traveled, we would always seek out ice cream,” David says. “That’s how we found these iconic shops that would put the cities on their shoulders.” They drew inspiration from places such as Molly Moon’s in Seattle, The Creole Creamery in New Orleans, Screamin’ Mimi’s near Santa Rosa, and, of course, Purity Ice Cream in Ithaca.

“Everyone who we talked to about this was like, ‘You have to serve sandwiches—you won’t survive the winter,’” David recalls. “But we had seen these shops and what they could do. We had such complete faith in the concept.”

And they were right. The community believed in The Charmery’s mission from its very first night of business on July 20, 2013. “I very viscerally remember that feeling of taking the paper off of the door and seeing a line of people outside on opening night,” Laura says. And lines have continued to flood out the door—and snake around the block—ever since.

The Alimas took their time establishing the Hampden location and starting their family—they have a 4-year-old daughter, Maggie, and 1-year-old son, Max—before taking the plunge. When they were approached by the Union Craft Brewing team in 2016, they decided it was the right time to grow their footprint. “We knew opening at the Collective meant that we needed another space to open almost simultaneously,” Laura says. Adds David: “The factory only works if it has something to feed.”

Even in the midst of major growth, taking time to breathe, a skill that the Alimas learned in Santa Rosa, is something that they remain committed to, whether they’re checking out new restaurants in town or relaxing with their children in their playroom at home. David finds clarity in his routine of morning coffee dates with Raba and other local business owners including Dave Sherman of Ground & Griddled and former Food Market partner Elan Kotz. They all support one another. “Baltimore loves Baltimore,” David says. “You just have to find your people and your space. Once you do that, the city just kind of opens itself to you.”

Back at Union Collective, David’s new office sits behind an orange barn door with a hand-painted quote inspired by Willy Wonka & The Chocolate Factory sprawled across it. “Don’t forget what happened to the man who suddenly got everything he ever wanted,” it reads. “He lived happily ever after.”

“I don’t want to forget,” David says. “I mean, look at this place. How did I do this? Six years ago, I had no idea what my adulthood would look like. To go from that to being here is amazing. It’s everything I’ve ever wanted.”

“How do I love thee?” Let us count the ways—a dozen doughnuts, a
handful of chocolates, two almond croissants, and three scoops of ice
cream. 

Okay, maybe that’s not exactly what Elizabeth Barrett Browning
had in mind. But sonnets aside, sweets and love are a natural pair any
time of year, especially in February when a gift of candy means more
than calories on Valentine’s Day. In fact, it’s the fourth biggest
holiday for confectionery purchases (after Halloween, Easter, and
Christmas), according to candyusa.com. With that in mind, we went in search of the best sweets that Baltimore has to offer.

A heart-shaped box might be nice, but there are lots of other ways to
woo your lover’s sweet tooth. Here are 50 of our favorite treats.

That whacky David Alima, co-owner of The Charmery (801 W. 36th St.,
410-814-0493) with his wife Laura, just can’t stop coming up with ideas.

“The beautiful thing about ice cream is that it’s a blank palette,” he says. “I constantly think about what flavors to do.”

He’s
had fun with creations like Chinese Food and a Movie (a
buttered-popcorn base with chocolate-covered fortune-cookie pieces) to
celebrate a Jewish tradition at Christmastime and “Crunch” Davis (a
sweet-cream base with orange-and-black sprinkles and candy-bar bits) in
honor of the O’s Chris Davis.

For Valentine’s Day, he’ll be
serving the shop’s seasonal hot chocolate, pictured, a blend of premium
chocolate and nearby Trickling Springs Creamery milk, with an optional
homemade, heart-shaped marshmallow topped with crushed red-hot candies.
We can’t wait to see what he does next.

The Charmery

801 W. 36th St, 410-814-0493.

“I
think of things I like and turn them into ice cream,” says co-owner
David Alima, referring to the store’s variety of flavors. Look for
winter concoctions like Champagne and strawberry for Valentine’s Day and
snowmaggedon with snowcap candies—whether or not the weather warrants
it.

Editor’s pick: Spro coffee, made in collaboration with the Hampden coffee shop down the street.

Maggie Moo’s

Several locations including 821 S. Broadway, 410-342-8399.

It’s
hard to resist endlessly combining the shop’s 56 flavors (like banana
rum and chocolate Swiss) and 31 mix-ins (including chocolate-covered
pretzels and coconut). Other whimsical cold desserts include
ice-cream-filled cupcakes and an ice-cream pizza.

Editor’s pick: Strawberry Skateboard—strawberry ice cream with rainbow sprinkles and gummy bears.

Pitango Gelato

Several locations including 802 S. Broadway, 410-236-0741.

When
Noah Dan moved to the U.S., he missed the gelato of his youth in Italy.
He eventually sold his software company and satisfied his longing by
opening Pitango in 2006. The creamy, milk-based treat is made on an
organic dairy farm in Pennsylvania, each kind built from scratch without
chemicals or flavor concentrates.

Editor’s pick: The sweet-and-savory black sesame.

Prigel Family Creamery

4852 Long Green Rd., Glen Arm, 410- 510-7488.

The
on-site shop, adjacent to the creamery operations and the family’s
dairy farm, sells ice cream as well as milk, meat, and yogurt. The
slow-churned ice cream includes flavors like Bobby’s black mud
(chocolate with cappuccino chips) and apple strudel. Order it scooped
into a cone, in a sundae with syrup, or packed into a container to take
home.

Editor’s pick: Caramel pretzel.

Taharka Bros

Available at local stores and restaurants.

Taharka’s
small factory in Clipper Mill cranks out inventive flavors like “A
Dream Preferred” (toasted-coconut ice cream with rum swirl and chocolate
Pop Rocks), named after a Langston Hughes poem, and “Pryor Knowledge”
with Nutella, nutmeg, nuts, and Nutter Butter cookies. Look for an
ice-cream truck in the spring.

Editor’s pick: Vanilla, made with ingredients grown on a small farm in Haiti.

Calories in the Cone

Sugar Cone: 40 calories in a single cone

Cake Cone: 17 calories in a single cone