L’Armoire à Glaces: Colourful ice cream shop on the Plaza
L'Armoire à glaces
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6220 Rue Saint-Hubert Montréal H2S 2M2
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Monday: Closed
Tuesday: Closed
Wednesday: Closed
Thursday: Closed
Friday: Closed
Saturday: Closed
Sunday: Closed
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- Opened 1849
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- Ice cream parlor
Last summer, L’Armoire à Glaces got a makeover. Its new logo: a rainbow. So it’s no surprise that the ice cream shop is back at the beginning of this strange summer to cheer us up, one ice cream at a time.
L’Armoire à Glaces was established on the Plaza St-Hubert in 2012. In 2017, Valérie Campeau bought the friendly ice cream shop. Two years later, she traveled to Bologna to study at the University of Gelato. Now a Master Ice Cream Artisan, Valerie offers an Italian twist to her shop, which refocuses on gelatos and sorbets. Since then, the address is on our list of the best ice creams in town.
The menu of L’Armoire à Glaces harmonizes Italian know-how and local products. The ice cream offer is made up of delicious homemade gelatos and sorbets, with flavours that range from classic to creative. The two staple flavours of the house, according to the owner, are pistachio butter (made from real Iranian nuts) and vegan dark chocolate. Note that half of the ice cream shop’s creations contain no animal products. Also, a small but important detail, L’Armoire à Glaces produces their own cones as colourful as their gelatos!
In addition to gelatos and sorbets, the house offers specialty coffee from the Montreal roaster Escape. And so not only do we savour excellent lattes and iced coffees, but also decadent affogatos. L’Armoire à Glaces also partners with Boulangerie Automne and offers some sweet treats, including delicious cookies that are enhanced in an ice cream sandwich.
In 2019, the ice cream shop got a new look. Graphically, Valerie turned to Marlone Montreal, while the new decor is the work of Indee Design. The shop also set up colourful tables in the nearby park to enjoy their ice cream in the sun.
Now open for the summer of 2020, L’Armoire à Glaces warmly welcomes you to offer a little frozen happiness: one scoop, two scoops, three scoops, or a half-litre jar at a time.
Written by Samuel Gauvreau Des Aulniers
Photography by Nicolas Berat, Audrey Hubert et Kelly Jacob
