Churned fresh. Swirled all day.
Scroll for the good stuff ↓Churned fresh, all day
Thicker than ice cream. Made every hour.
Real egg-yolk custard, churned slow with less air, so it’s dense, silky and still soft when it hits the cup.
What’s frozen custard?
Ice cream’s richer, smoother cousin.
Custard has egg yolk in the base and gets churned slow, so less air gets folded in. You get a denser scoop that doesn’t freeze rock-hard, which is why we make small batches all day instead of storing tubs.
Topped to order, right in front of you
01 — The base
Egg yolk, cream, nothing fake.
The yolk is what makes it custard. It gives the silky texture and a richer vanilla.
02 — The churn
Less air, more custard.
A slow churn keeps it dense. Same size cup, a lot more in it.
Pull up a stool. Stay a while.
@flynnscustard · handle TBC
Booths for the long chats
The crew
Sample review, swap for a real Google review
Come say hi
Find the blue awning.
Monday – Thursday
12 – 9pm
Friday – Saturday
12 – 10pm
Sunday
11 – 9pm
Shop 1, 12 Example St
ADDRESS + HOURS TBC
Walk-ins always welcome. Dogs get a free pup cup.
Open now · churning