When we were in Costa Rica, we were continually amazed at how bad the bread was, given there was all this fantastic coffee. We always said that the person who opened a French-style bakery there so you could have a real croissant or baguette with your coffee would do well. The same might go for a high butterfat ice cream parlor (or is it parlour in Canadian?) in Vancouver. There’s something about the richness of that high-butterfat cream that is hard to resist (I know, it sounds kind of gross, but I suspect that if an Emac and Bolios or Steve’s ice cream opened here, the line would go out the door, just like it would for a Krispy Kreme donut shop - West Coast/health-and-fitness-centric Lotusland or not.)

I know it’s not raw materials. I’m sure that BC Cows give milk with just as high a butterfat content as they do in Vermont. I’ve tasted the cheese from Vancouver Island and the other areas, so I know it’s in there!

We haven’t tried Marble Slab’s Ice Cream yet, but will have to. One of the few things we miss from Cambridge is good ice cream (and to be honest, it may be just as well given that there is so much else to gain weight on here). Have found a lot of Gelato here, but nothing that comes close to Toscaninis, Emack and Bolios, Steve’s, and of course, Ben and Jerry’s, which is actually from the saving grace of the States (at least for us), Vermont.