How Richmond’s rapidly expanding Nightingale has turned ice cream sandwiches into an art form. icecream RVA chocolate
In 2016, a Richmond, Virginia chef named Hannah Pollack thought that perhaps it might be fun to learn to make ice cream for her restaurant’s menu. Operating out of a humble, now defunct downtown RVA joint named Greenleaf’s Pool Room, Pollack settled on an ice cream sandwich as her delivery vehicle of choice. She had never produced ice cream before, calling the subsequent experiment “simply trial and error.
And frankly, I can make that claim as a longtime Nightingale customer. Living in Richmond since 2019, it has been wild to see a seemingly shoestring, local ice cream company become a potential powerhouse whose products are now being sold in chains such as Walmart and The Fresh Market from Maine to Florida. Back in 2019, Nightingale seemed like a quaint Richmond institution you’d be lucky to find at a specialty foods store, or in the cooler at your neighborhood brewery.
Meers, meanwhile, is probably the company’s local face, the very portrait of the ebullient and gregarious entrepreneur. A native of Brussels, Belgium, with a taste for rich food and real vanilla, he’s owned, operated and cheffed at several fondly remembered RVA restaurants, making Nightingale deliveries in the early days between lunch and dinner shifts of his popular Brux’l Cafe.
Stepping inside that production space, one is met by a bustle of activity and a maze of wheeled baking racks, each stacked with molds that contain a fraction of the roughly 22,000-24,000 cookies that Nightingale is currently baking every day.
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