Former Big King baking queen in Providence has a new business

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If you’ve missed Big King’s desserts since they closed in early July, you might be in luck: their former pastry chef has his own food company.

Millie Joslyn, 31, launched Millie Millie Ice Cream, and where she serves scrumptious scoops at pop-ups and in neighborhood restaurants on their dessert menus. You can also pre-order through his Instagram page, where you might recognize some of the flavors featured, as they were consistent at Big King.

She uses local produce, eggs and dairy whenever possible, and offers a wide selection of vegan and gluten-free flavors. “I hate the thought of someone not being able to try my ice cream just because of dietary restrictions and allergies,” she said. “The challenge of being able to make dessert for someone – even if they’re on a low-sugar diet, for example – is fun for me.”

Millie Joslyn is the former pastry chef at Big King in Providence, RI, and has just launched her own brand of ice cream.HANDOUT

There are comforting concoctions like blueberry cornbread, cornbread ice cream with cornbread chunks, and blueberry jam. Or bright flavors like peach shiso, which is a shiso plant-based “cream” ice cream with peach jam and shortbread crumble.

Others have innovative savory notes, like Tomato, Cherry and Cheese Ice Cream, which is both sweet and savory with a base of Sassy Lady Cheese from Sweet and Salty Farm in Little Compton, mixed with honey-roasted tomato and cherry jam. .

“I’m a big believer in the saying ‘things that grow together go together,'” she told me on a call recently. “It’s kind of a no-brainer to take the same approach with ice cream.”

Need chocolate? She serves raspberry milk chocolate ice cream with jelly and espresso brownies that will make you hungry if you watch this video for too long on loop.

Joslyn also has an interesting story: she went to Johnson & Wales University to study nutrition, which led her to work in Seattle before returning to Rhode Island to bake sweet treats for Wildflour Vegan Bakery and Duck & Bunny before joining the team under the leader. James Mark at Big King.

But it does not stop there. While Big King closed in early July, she is part of the leadership team soon to open Pickerel along with Scott LaChapelle, who she says makes fantastic ramen, and Spencer Smith, who will lead the craft cocktail program. It opens in September in the same space where Big King was at 3 Luongo Square in Providence.

I asked her what kinds of challenges she faced making delicious ice cream during what seems to be one of New England’s hottest summers. She said that met the demand.

Right now, his ice cream maker makes a batch of flavors at a time, which can take up to half an hour of spinning for just 14 to 15 half pints. She probably needs a bigger machine, but she prefers to do it alone without any outside investors.

“I’ve had people offer me money in the past. But I don’t want investors to have too much say in what I do,” she said. ” This is my passion. My baby. And really, my art.

If you have any suggestions or need a recommendation, email me at [email protected].

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Alexa Gagosz can be contacted at [email protected] Follow her on Twitter @alexagagosz and on Instagram @AlexaGagosz.

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