Rexburg — Jared Gold, owner of Sugarbeast, admits that opening an ice cream parlor in Rexburg wasn’t initially on his radar.
“My friends own the building, which used to house Alder,” Gold explained. “When they decided to close down, they reached out to me while I was living in Salt Lake City, asking if I wanted to open an ice cream shop here. At first, I wasn’t sure.”
However, after seeing pictures of the building and its prime location, Gold reconsidered and decided to take the leap.
Sugarbeast’s ice cream is crafted in-house using Victorian churns handmade by Amish artisans in Pennsylvania, reflecting the shop’s commitment to quality and tradition. Earlier this year, the business was honored as Idaho’s “Best Ice Cream” by Idaho’s Best — an achievement Gold says was especially meaningful given the shop had been open less than a year.
“Winning ‘Best Ice Cream’ so soon was pretty incredible for us,” he said. “We were all very delighted.”
Beyond ice cream, Sugarbeast offers an eclectic mix of sweets and savory dishes. Gold highlighted their unique menu, which includes homemade chicken salad served on fresh-baked croissants, a rich three-cheese baked mac and cheese, and fan-favorite thick Yukon gold potato wedges.
“We have some of the craziest ice cream flavors around, along with beautiful pastries and candy,” Gold said. “But our lunch options are just as special.”
Gold credits much of his passion for sweets and the shop’s distinctive aesthetic to childhood memories of baking with his grandparents, coupled with his background in the fashion industry.
For those interested in hearing more, the full interview with Jared Gold is available on BYU-Idaho Radio’s podcast on Spotify, YouTube, and other podcast platforms.
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