Red Wagon Creamery

The little red wagon—is there anything more emblematic of childhood? Chef Emily was first introduced to the world of handcrafted ice cream as a little girl in North Carolina. She and her sisters would make ice cream with their Mom using fresh, local ingredients.  It was so good, Emily begged to take it around their neighborhood in her little red wagon to earn spending money. That’s the inspiration for not only the name – Red Wagon Creamery – but the mission. After ten years as a chef, including stints at the 5-star Matakauri Lodge and Carrington Golf Resort/Karikari Estate Winery in New Zealand, Chef Emily decided to take her chef experience and combine it with her love of locally-sourced, all-natural ice cream.  With her culinary background, Chef Emily is able to make ice cream that combines fresh, local ingredients with responsible exotics to achieve flavor profiles that are a far cry from what we’ve settled for in ice cream.  Using fresh, local, hormone-free milk and cream gives the ice cream a robust flavor and mouth feel that takes you back to when you were a kid—when ice cream was made from real, honest ingredients. After two years in a cart, we moved into our scoop shop in downtown Eugene, where all our ice creams are handcrafted in Oregon's smallest dairy plant (200 square feet) by Chef Emily and her husband (and lackey) Stuart. Together, they’re saving ice cream—one scoop at a time.