This month we partnered with husband & wife owned Sugar Hill Creamery in Harlem
to bring our NYC customers a limited edition ice cream “La Révolution”.
Needless to say it was delicious! La Révolution was made by steeping our very own rhum raisin cake in Sugar Hill Creamery’s vanilla ice cream base. As if it was not already amazing as is, Nick at Sugar Hill added Bonbon Lakay’s cashew brittle.
On Haitian Flag Day we hosted our first ever sampling also at Sugar Hill Creamery.
If you were there you sampled Dous Makos, Bonbon Amidon, Langue Boeuf, Haitian Rhum Cake & Bonbon Siwo.
We loved meeting current Bonbon Lakay customers in person and look forward to having more offline collaborations!
We hope you were one of the lucky bunch who got to sample our treats & La Révolution this month!
Until next time 🇭🇹
For collaboration ideas and opportunities please email us at Minouche@bonbonlakay.com
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