LAKEVILLE — Since its soft launch on May 31, Grassland Dessert Café has quickly become a beloved spot in Lakeville, filling a much-needed niche and reviving the nostalgic charm of a classic ice cream parlor.
Founder and owner Bill Colgan expressed his gratitude for the overwhelming community support. “The reception from the community has been unbelievable,” he said.
For Colgan, opening an ice cream shop was a lifelong dream, but his true goal is to create a welcoming space where people can connect. He recalled an afternoon when an older couple enjoyed cones inside the café and ended up running into old friends, staying another half hour to catch up. “To me, that really is the measure of success right there,” Colgan explained.
Since opening, business has remained steady regardless of weather, with staff sometimes scooping ice cream as late as 9 p.m., well beyond the usual closing times of 7 or 8 p.m. Colgan plans a grand opening soon, with official hours expected to be 9 a.m. to 9 p.m. daily, except Mondays when the café will open at 3 p.m.
The café is located at 343 Main Street in downtown Lakeville, in a building that had been vacant for 15 years. Formerly a Chinese restaurant and residential apartments, Colgan teamed up with Norfolk carpenters and twin brothers Mike and Scott Sinclair to transform the 150-year-old structure into a warm, inviting space. A key feature is the restoration of a large porch, originally part of the building a century ago, which adds a touch of classic Americana hospitality.
“It’s a beautiful building now but it was hard to see that three years ago,” Colgan said. He also credited a Broadway designer — a connection from his days working as a stagehand on Broadway and Madison Square Garden — for helping with the redesign.
Grassland Dessert Café’s menu goes beyond traditional ice cream, featuring drip coffee, espresso drinks, gelato, baked goods, and smoothies. Colgan emphasized that the café’s story belongs to the community, highlighting partnerships with local businesses and employing mostly local high school students from several area schools, including Housatonic Valley Regional High School and The Hotchkiss School.
Despite advice from a fellow hospitality professional to hire more experienced staff, Colgan decided to prioritize youth employment, a decision he says has been “100% absolutely right.”
The success of Grassland Dessert Café reflects the growing trend of ice cream franchise opportunities that emphasize community engagement, quality products, and unique atmospheres, driving both local support and business growth.
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