It might seem like a culinary mismatch, but pairing natural wine with ice cream is fast becoming a global trend. What began as an experiment at a small Parisian bar has sparked a wave of copycat establishments from New York to Tokyo, pushing the boundaries of traditional wine service and redefining what a modern bar experience can be.
Folderol, the Paris wine and ice cream bar that launched in December 2020, rose to viral fame in 2023 after TikTok videos showcasing its minimalist decor and whimsical offerings flooded social media. The sudden popularity led owners Jessica Yang and Robert Compagnon to post “no TikTok” signs, limit seating, and even hire a bouncer to manage the crowds.
Despite traditional wine pairing norms that would scoff at such a combination, Folderol’s concept resonated — not because it redefined flavor pairings, but because it delivered a mood. Guests aren’t expected to sip Chardonnay alongside vanilla scoops. Instead, as Yang puts it: “We have good wine. We have good ice cream. Do with that what you want.”
Their success has opened the door to more than just quirky combinations. Folderol’s model has become a blueprint for modern hospitality, inspiring a wave of interest not just in new bar formats, but also in Ice Cream Franchise concepts and Yogurt Franchise Opportunities that offer similarly experiential, community-driven spaces.
The appeal, say industry insiders, is rooted in nostalgia and inclusivity. Ice cream evokes childlike joy, while wine traditionally signals sophistication. Marrying the two balances approachability with indulgence, drawing a wider audience into spaces that were once perceived as exclusive.
In Detroit, Bar Chenin, which opened in early 2025, riffs on the Folderol formula with a grunge-infused, Midwestern take. “Ice cream in a wine bar is about more than taste — it’s about bringing people together,” says owner Nick Arone. “It’s wine for some, a scoop of peanut ice cream for others. Everyone belongs.”
Meanwhile, in New York’s Lower East Side, Lai Rai pushes the envelope further by blending Vietnamese flavors into its latest ice cream offerings. Think banana leaf, fish sauce caramel, and chrysanthemum served alongside natural wines, makgeolli, and Vietnamese rice wines. The result is a multi-sensory experience that bridges cultures and expands culinary imagination.
Far from a gimmick, the hybrid wine-and-dessert concept is a quiet rebellion against traditional dining norms — and one that’s proving surprisingly sustainable. With more operators seeing the commercial and cultural potential of combining artisanal ice cream with curated beverages, it’s no surprise the movement is inspiring the next generation of food entrepreneurs.
As interest grows, the evolution of this concept may soon enter mainstream business channels, with hospitality groups exploring scalable Ice Cream Franchise models to meet demand. For now, however, the pairing remains an unexpected delight — one scoop and one glass at a time.
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