Denver, CO — As Denver nears completion of its ambitious $175 million renovation of the 16th Street Mall—now branded simply as 16th Street—local businesses are optimistic about a post-construction revival. Yet one small venture is already seeing sweet success well ahead of schedule.
Ichigo Matcha, a Japanese-style ice cream stand that opened last September at the corner of 16th and Larimer Street, is flourishing amid the dust and scaffolding. Owner Emma Lkhagvajav says business has been brisk from day one, with lines regularly forming and popular items selling out quickly.
“We have a long line all the time,” Lkhagvajav said. “Especially the sandwich, the Japanese sandwich with the chocolate bread—we sold out in two hours.”
Lkhagvajav, who moved to the U.S. from Mongolia, launched the stand with her teenage son after struggling to find ice cream that suited her taste. American varieties were too sweet for her palate, so she turned to a familiar alternative: traditional Japanese ice cream, known for its lower sugar content and delicate flavors.
“This is my son’s dream,” she said. “He said, ‘I’m going to sell ice cream and make people happy.’”
The venture has struck a chord with Denver locals and tourists alike. Its visually striking, Instagram-friendly desserts have helped build a loyal following, setting a strong example for potential ice cream franchise opportunities in urban centers.
Mayor Mike Johnston praised the kind of entrepreneurial spirit Ichigo Matcha embodies during a recent press conference on the 16th Street project. “As more and more retailers open their doors, you will see a lot of what we describe as the best of Denver, only in Denver,” he said.
Riding on her success, Lkhagvajav plans to open a second venture—a dessert café just blocks away—aiming to eventually pass both businesses on to her son, who currently helps run the stand on weekends.
“After maybe he graduates high school, it’s going to be his business,” she said.
Ichigo Matcha’s rise suggests that the latest ice cream franchise models may not only thrive despite external challenges but could also redefine dessert culture in America’s evolving urban cores.
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