The creemee is an iconic symbol of Vermont summers, the maple creemee even more so, and at Red Hen, the waffle cone takes the "Vermontiness" to the next level. We are a baking company after all, so we had to create the best possible cone we could.
Let's peek behind the waffle cone curtain! First, our local farming partners deliver organic whole wheat, grown in Vermont, to our bakery. Then our bread production team turns it into flour on our New American Stone Mill (also made in Vermont). That fresh stone milled flour is nutrient dense and has a complex aroma and flavor.
The bread team then passes the baton to the pastry team. During the summer, our pastry team is mixing waffle cone batter almost every day. They've fine-tuned this recipe to perfection over the years. We use local milk to accompany the local whole wheat, organic sugar, butter, egg whites, and just a dash of vanilla extract, almond extract and salt.
Then the cafe's creemee team takes over to cook the waffles and shape the cones. If you've never seen a waffle cone made before, the batter is pressed in a waffle iron and comes out soft and flexible. It's then wrapped around a cone shaped mold, retaining its shape as it cools.
The result is a crisp, but not crumbly, beautifully golden, delicately flavored vessel for your creemee, made with high quality local ingredients, love and care!
In the midst of peak creemee season, we make about 3,000 cones every week!