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We Recommend We Saw You

We Saw You: Crafts & Drafts and No Drafts

I would have liked some drafts — as in the “wind” kind — along with the art and beer at Crafts & Drafts. The weather was pretty sweltering at the event, which supports the Memphis Flyer and Crosstown Arts.

The temperature didn’t seem to bother the crowd at the event, which was held June 25th in and outside Crosstown Concourse. People toted shopping bags and brews, and chatted as they made their way through 95 booths.

Which was more booths than last year, says event producer Molly Willmott. “It’s back to pre-pandemic levels,” she says.

As for how many attended, Willmott says, “We did better than we did — beer sales wise — than we did July of last year. So, I’m going to say we were probably at 1,500 to 2,000 folks over the course of the day.”

She describes Crafts & Drafts as “an event that showcases local makers, crafters, and artists. We curate it and  host it.”

I called the National Weather Service to see how hot it was in the Crosstown area around 3:30 p.m., which is about the time I noticed that the crowd seemed to be larger than when I arrived a couple of hours earlier. Meteorologist Samantha Brown told me it was 100 degrees at 3 p.m.

 I had my truck air conditioner on full blast for about an hour on the way to Crafts & Drafts, so the chill stuck with me for a while after I arrived. I thought, “Well, this isn’t so bad.” I lost my cool after a while, but the weather was still tolerable, despite being so hot hot. I guess a lot of people felt the same way I did because they were all over the place — outside, inside, standing in line in front of food trucks.

Cold beer was available. And people took advantage of the water sprays in the fountain. Others bought hot food from TacoNGanas, but, hopefully, they ate it in the shade.

Jay Barksdale and Luna take a shade break at Crafts & Drafts. (Credit: Michael Donahue)
Finn Acker and Kit Acker beat the heat at Crafts & Drafts. (Credit: Michael Donahue)
Connor Kennedy and Jake Kennedy also beat the heat at Crafts & Drafts. (Credit: Michael Donahue)
Jaidon Morrell, Dee Raby, and Qwaili Brown take advantage of the air conditioning inside Crosstown Concourse during Crafts & Drafts. (Credit: Michael Donahue)
Hollie Owens, Storm Owens, and Lauren Carlson at Crafts & Drafts. (Credit: Michael Donahue)

For those thinking about cooler December temps, Crafts & Drafts is a good place to stock up on holiday gifts.

I was intrigued by Jeffrey Farmer’s Rock Ya Sox booth. It looked like he had a zillion different designs of socks.

“Some of these are my designs,” Farmer told me later. “Some of these are already pre-made. I came up with the logo and idea.”

And, he says, “Overall, I think I have maybe 300 to 400 designs. I haven’t counted in a while.”

As for how many socks he personally designed, Farmer told me, “100, I want to say.”

During Crafts & Drafts, the nattily-dressed Farmer was wearing a style of socks called “Burgundy Illusion.” Thinking how hot it was during Crafts & Drafts, I asked Brown if he ever wears shoes without socks. “I never wear shoes without socks.”

Jeffrey Farmer of Rock Ya Socks at Crafts & Drafts (Credit: Michael Donahue)
Jeffrey Farmer at Crafts & Drafts (Credit: Michael Donahue)
Sock purchaser Trent Giddings and Lala Jones at Crafts & Drafts (Credit: Michael Donahue)
Dominick Barconia and Frank Lilly at Crafts & Drafts (Credit: Michael Donahue)

I cooled off with a stracciatella gelato from Hugh Balthrop at his Sweet Magnolia Gelato Co., which is a permanent fixture at Crosstown Concourse. Balthrop, who opened that location May 7th, says they did three times the business during the festival than normal. But his business, in general, is “going great.” “We’re almost selling out every day at Crosstown,” he says.

Hugh Balthrop serves up a stracciatella at Sweet Magnolia Gelato Co. during Crafts & Drafts. (Credit: Michael Donahue)

And here’s a gelato scoop: Balthrop closed his location on the square May 1st in Oxford, Mississippi. But students at University of Mississippi at Oxford and the general public don’t have to worry about their sweet teeth suffering. “We’re going to be on the campus proper starting the first, second week in August.

They’ll have a “physical location’ at Weir Hall, Balthrop says. “And it’s right on the business row. So, back of that is where they put all the food trucks. We’ll actually be inside the building.”

His gelato also will be available at other campus spots. “They have these little convenience stores on campus. They have 10 locations. We’ll be inside those as well. They’re called ‘pods.’”

Balthrop’s gelato is also available at other locations in Memphis.

If you stayed away from Crafts & Drafts because it was too hot, there will be another Crafts & Drafts November 12th and 13th at Crosstown Concourse. Applications are now open for that one through August 1st at memphiscraftsanddrafts.com

DJ Zetta provided the tunes at Crafts & Drafts. (Credit: Michael Donahue)
Madison Sago, Ronald Billingsley carrying Kairo Billingsley, and Daija Coffey at Crafts & Drafts (Credit: Michael Donahue)
Jonathan Smith — an obvious super Grizz fan — at Crafts & Drafts (Credit: Michael Donahue)
Angelica Rodgers and Chan Kim at Crafts & Drafts (Credit: Michael Donahue)
Madison Dayton and Connor McGowan at Crafts & Drafts (Credit: Michael Donahue)
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Food & Wine Food & Drink

Sweet Magnolia Gelato Co. Coming to Crosstown Concourse

Hugh Balthrop is opening a new Sweet Magnolia Gelato Co. location in April in Crosstown Concourse.

“I’m taking the space that was Area 51 [Ice Cream] next to French Truck Coffee,” Balthrop says.

He’s also working on a children’s book about gelato. Adults might want to read it, too. “When I first got into this business [I had to] and to this day, I still explain to people what gelato is.”

Gelato is “just ice cream; but it’s denser because it has less air/overrun than traditional American ice cream.”

When he decided to open a business in Clarksdale, Mississippi, Balthrop didn’t want to get into an oversaturated market like coffee or breweries. He wanted to take “the road less traveled.”

Balthrop, who now lives in Oxford, Mississippi, features more than 500 Sweet Magnolia Gelato Co. flavors. He currently is offering an old favorite, Lotus, which is based on the gelato served at the old Justine’s restaurant. He discovered it years ago in a newspaper article. “My relationship with Memphis — it’s my other home … I started talking to some folks, particularly older folks that are familiar with Justine’s. They thought it was a great idea, so I recreated it.”

Lotus, which is only available in Memphis at South Point Grocery, is “lemon-based with a little lemon zest. And toasted almonds. It has almond essence as well. It’s a unique taste.”

Balthrop originally owned First World Gallery, which he opened in 1995 in Washington, D.C. “It was art from the African diaspora.” He closed his gallery, and he and his wife, Dr. Erica Balthrop, moved to Chicago, where she could finish her residency. They then moved to Clarksdale, where his wife, as a child, spent summers with her grandparents.

Balthrop became a “stay-at-home dad” and did the cooking for their three children. “My tradition was to wake them up with mango, pineapple — tropical fruit. They liked it.”

Around 2011, Balthrop, who “always had this entrepreneurial spirit,” enrolled in the annual Penn State Ice Cream Short Course, where he studied ice cream and the science of ice cream. He also studied under a gelato master at The French Pastry School in Chicago.

Balthrop opened his first gelato business in a 2,000-square-foot industrial building in Clarksdale. He got the idea for his business name while holding hands with his daughter on a walk. “It was a breezy day. We had a bunch of magnolia trees, and at some point I just got a whiff of the magnolia flower.” Everything came together. “It hit me like a ton of bricks.”

Balthrop began creating flavors. He wanted “something Southern, either banana pudding or watermelon or blueberry.” He used “local ingredients from local farmers. Anything I could get my hands on … honey, sorghum, pecans.”

Balthrop then began selling. “Initially, what I did was start knocking on restaurant doors. I was like, ‘Take these samples, just give me an honest opinion. That’s all I require.’” If they didn’t like a flavor, Balthrop “went back to the drawing board. That’s what we did and what we do to this day.”

When the Clarksdale building was sold, Balthrop and his family moved to Oxford, where the manufacturing business and his other retail store are now located.

Karen Carrier, whose restaurants include The Beauty Shop Restaurant, recently sent Balthrop an order for 20 gelatos. She came up with most of the flavors, including Cinnamon Mexican Chocolate Chili Chunk and Jamaican Rum and Mango Vanilla. He got the order on a Monday and he delivered the gelato, some of which he’d never made before, on Friday.

Balthrop’s gelato is also available for shipping, and as for more retail stores, he says, “We might have another Downtown presence.”

And Balthrop does have a nickname. “The Gelato Man,” he says, with a laugh.

Sweet Magnolia Gelato Co. is at 1350 Concourse; (662) 313-6551.

Categories
Food & Wine Food & Drink

Gelato fix from Sweet Magnolia, Dipsticle.

Hugh Balthrop, the owner of Sweet Magnolia Gelato Company, has a vision for his new production space. He’d like to have a commercial kitchen in the back, with retail up front. A glass wall would separate the front from the back, so customers would be able to see how the gelato gets made.

“It’d be like an interactive experience,” Balthrop says.

Sweet Magnolia has to move from its current production space in Clarksdale, Mississippi. Balthrop has been considering new spaces in Clarksdale, Oxford, and Memphis. A North Mississippi spot would be good for his employees, Balthrop allows, and Oxford has a kitchen that is already FDA-approved.

Justin Fox Burks

Sweet Magnolia Gelato Company

“This has been one of the most challenging decisions I’ve ever made in my life in terms of business,” Balthrop says.

He admits to feeling a pull from Memphis. “We’ve been around for almost eight years, and we made our first retail partner in Memphis. It was Miss Cordelia’s, and they gave us our first opportunity and then we got into Whole Foods and we’re in a lot of restaurants [in Memphis].”

Balthrop likes Downtown and Midtown for options, and he’s particularly keen on the Edge District, though he thinks that it would take two years to get production up and running, and he knows that gelato waits for no man.

Dipsticle, Facebook

The good news is that Sweet Magnolia is opening its first retail location at 409 South Main, the food hall which features City Block Salumeria, Civil Pour, Dee’Lightful Bliss Bakery, and more. He hopes to be open by May 1st. (It has been reported that Sweet Magnolia was taking over the ice cream parlor at Railgarten, but that deal fell through.)

At 409, Sweet Magnolia has secured a spot at the window and there will be a floating bar there, so guests can check out the South Main flow. Balthrop ordered a special display cabinet from Italy that keeps the temperature gelato-appropriate. And, right now, Balthrop is hooking up with local farmers to secure the best, freshest ingredients.

At the new store, Balthrop is planning to collaborate with Dee’Lightful Bliss, which already serves the gelato on its skillet cookie. There will be milkshakes and cookie sandwiches and pints to buy (think classics like strawberry cheesecake, brown sugar and bourbon, and honey vanilla) as well as Affagatos (gelato spiked with espresso). There will be JustWater for sale. (Will Smith’s son Jaden is behind JustWater, which is sold in cartons rather than plastic bottles) and Shotwell and Phillip Ashley candies. There may be something cooking with Civil Pour.

Ultimately, Balthrop hopes to franchise Sweet Magnolia some day. The gelato is currently available at about 100 places from Memphis to the Gulf Coast all the way to Atlanta.

sweetmagnoliagelato.com

Dipsticle Artisan Gelato Cafe is located in Cordova at the Trinity Commons shopping center, near the Kroger and next to Cedars restaurant. It opened in 2017. New ownership took over in December.

The first order of business for the new owner Katrina Younis: marketing. Younis studied business in college and applied what she learned. She took to social media, posting images on Instagram of Dipsticle’s gelato on a stick (some dipped in chocolate, some not), along with some of happy customers. She went on Twitter and Facebook. She began actively pursuing events where her product fit. (One such event was the Grind City Coffee Expo.) Anything to get the Dipsticle brand out there.

One thing Younis never considered was changing the name. “It’s a fun name,” she says, adding that it fits because of the option of having a chocolate-dipped pop. “We recommend dipping,” she says. “It’s absolutely delicious.”

Dipped and drizzled treats from Dipsticle Artisan Gelato Cafe

Dipsticles offers around 25 flavors — cookies and cream, caramel coffee cake, pistachio, orange cream, mango and green apple sorbets. They also have assorted coffee drinks and milkshakes. Then there’s the wafflsticle — a waffle on a stick. The waffles are red velvet, Belgian (regular), chocolate, and cinnamon. And, yep, it can also be dipped in chocolate. They look sort of like corndogs.

Younis says she had yearned to own a business, and the gelato biz seems ideal for her. She loves to experiment in the kitchen, and she has a pretty big sweet tooth. “It’s been crazy busy,” she says, “but so much fun.”

Dipsticle Artisan Gelato Cafe,
694 N. Germantown Pkwy. (614-9622), dipsticle.com