Today we’d like to introduce you to Erik Evans.
Hi Erik, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I’ve lived in San Diego most of my life. I grew up in Pacific Beach, went to UCSD, and have been in North Park since 2000. I worked in publishing and education startups for years, but I’ve always dreamed of owning my own business.
During the pandemic, I had the idea to open a neighborhood soft serve ice cream shop that focused on quality over gimmicks with organic dairy, plant-based options that don’t suck, and a space that felt like part of the community. I spent about a year building it out myself, learned how to use commercial soft serve machines the hard way, and opened North Park Creamery in 2021.
We’ve been growing ever since, one cone at a time. I’m proud of the fact that we do things the right way, even if it’s harder: organic milk and cream, fair-trade coffee, compostable packaging, and home-made vegan gluten-free waffle cones. I didn’t want to cut corners, and we haven’t.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Opening during the pandemic came with plenty of unknowns like supply chain issues, construction delays, and the general chaos of starting something new. But probably the biggest challenge was the equipment itself. Commercial soft serve machines are finicky, and getting them dialed in for different bases, especially our vegan mix, took a lot of trial and error.
There were plenty of 14 hour days, late night cleanups, and moments where I wondered if I had made a huge mistake. But what kept me going was the response from the community. People got what we were doing, they appreciated the quality, the thought behind the ingredients, and the fact that it wasn’t just another trendy dessert shop. That support made all the difference.
We’ve been impressed with North Park Creamery, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
North Park Creamery is a small, independent soft serve shop built on the idea that quality and sourcing matter. We serve organic dairy soft serve using milk and cream from Straus Family Creamery, and we offer a rotating menu of vegan flavors that actually taste good, not just “good for vegan.” We’re also known for our home-made waffle cones, and our amazingly deep shell dip menu.
What sets us apart is that we’re not chasing trends. We keep the focus on doing a few things really well. Everything we serve is made with intention, from our vegan base to our shell dips. We prioritize organic ingredients and leave out the corn syrup, fillers, and shortcuts. If we wouldn’t serve it to our family, we don’t serve it here.
I’m most proud that we’ve built something that feels local and real. We’ve been intentional about everything: the ingredients, the machines, the space, and the way we treat people. Whether someone’s ordering a sundae or asking about allergens, we want every interaction to feel thoughtful. That’s what we hope people remember.
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
Phil Jackson’s “11 Rings”, Howard Shultz’s “Pour Your Heart Into It”, Phil Knight’s “Shoe Dog”, and Yvon Chouinard’s “Let My People Go Surfing”.
Contact Info:
- Website: https://northparkcreamery.com
- Instagram: @northparkcreamery
- Facebook: northparkcreamery
- LinkedIn: https://www.linkedin.com/in/erikdevans/
- Yelp: https://www.yelp.com/biz/north-park-creamery-san-diego
