Fresh Ingredients Are Key For Heaven Creamery

“If you walk into the kitchen, you’re going to see cases and cases of lemons and limes. Every single day, we’re squeezing liters and liters of lemons, limes and oranges,” says Martha Trillo, the owner of Heaven Creamery. In fact, there are so many fresh ingredients back there, “it looks like a restaurant kitchen,” she jokes.

But Heaven Creamery isn’t a full-service restaurant at all; it’s an ice cream and gelato parlor, which Trillo has grown from one shop in 2020 to four and counting. And it does a lot of things differently.

Trillo, an immigrant from Chihuahua, Mexico, who was trained in pastry and gelato in Italy, uses the word “international” to describe the business. The term perfectly matches her personal mission to be an inclusive and welcoming brand. “I’m always happy to come…