St. Louis Magazine

Sweets Spot

determine what Tamara Keefe does better: produce small-batch ice cream or promote her business that sells it. It’s no surprise that the 46-year-old entrepreneur excels at both. The ice cream saga Each mention seemed to trigger a new store, with the latest being the former location of The Custard Station in Kirkwood. Literally a custard Clementine’s sixth location is markedly different from the other five, all of which offer inside seating. In the past, the 208-square-foot served as a taxi stand, a Texaco service station, and a flower shop. The stand’s diminutive size means offering fewer hand-dipped flavors (12 instead of 24) but all of the favorites, including Gooey Butter Cake and Salted Crack Caramel (both national award winners). Pick your indulgence—waffle cone, bowl, signature sundae, or “lava love” (a homemade fudgy cake as a base)—or take home a pint (25 flavors available). And though The Custard Station was only open in spring and summer in the past, look for new flavors to be rolled out during fall and winter. After all, for marketing whiz-turned-ice cream maven Keefe, “ice cream knows no season.”

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