A peek inside Milkfloat, Delano’s dessert restaurant in 2017
Milkfloat is a Delano thing, and it can’t really be replicated anywhere else, owner Cliff Bragg said he decided.
But even though he doesn’t want to open another location of his his dessert, lunch and coffee restaurant that’s operated at 535 W. Douglas since 2016, he still wants to expand his business.
This summer, Bragg and his team plan to open a new ice cream and raw cookie dough business called Gladspoon. The first location should open in July at 7330 W. Maple, on the end cap of a new strip center that’s just across from the Lowe’s at Maple and Ridge. The second should open in August on the lower level of Towne East Square just outside the old Sears space, adjacent to the kids play area.
Bragg said he’s been planning the new business for more than a year with the help of his Milkfloat team, including Heidi Cruz, his executive pastry chef, and Cora Mertens, an assistant store manager. He plans to serve homemade ice cream made using milk from a dairy farm co-op plus safe-to-eat raw cookie dough. The shop will have eight different flavors of each that will rotate in availability. He’ll also serve shakes, floats, cake batter cookies and old-fashioned brownies.
The west-side store will have seating indoors, an outdoor patio and a retail area that will offer things like chocolate bars, drinkable chocolate and other sweets.
Bragg said he was trying to come up with a name for the whimsical new business and didn’t like the options in front of him. He was driving one day when he was hit with inspiration. He liked the word “glad” and all its synonyms — happy, joyful, satisfied, remarkable — which perfectly summed up what he wanted the store to be. (Its motto is “Serving up joy.”)
Though the new business will be different from Milkfloat, Bragg said, it’ll have the same philosophy.
“It’s going to take a lot of what we do already at Milkfloat — sweets and desserts — and apply it to an new concept that’s much more reduced than what we’re doing now but with that same energy and love for the community and focus on ingredients.”
I’ll keep you posted on Gladspoon’s progress.