In fall of 2012 pastry chef, Jen Satinsky and her husband Andy founded Weckerly’s Ice Cream. For the pair, Weckerly’s is an expression of dedication to culinary traditions, a love of ice cream, and deep respect for the work of local farmers. Sharing these joys through a serving of ice cream is the drive behind the hard work and warm smiles you’ll find at Weckerly’s. 

Originally nestled in the back of a neighborhood cafe in West Philadelphia, Weckerly’s has grown into a blossoming “micro-creamery” churning out of Globe Dye Works, a repurposed textile plant, in North Philadelphia, Weckerly’s pasteurizes, churns, bakes, and builds every creation in-house where a team of scoopers, bakers, and ice cream makers define each creation. The eclectic mix of kitchen professionals, musicians, artists, academics, and customer service aces create an environment that fosters continued learning and growth. 

In 2016, the Weckerly's team was introduced to the organic dairy at Camphill Village Kimberton Hills, as Chester County farm and community for adults with special needs. The raw milk produced by the herd at Camphill Dairy is transported weekly to their creamery where it is pasteurized and churned into ice cream. 

In December 2016, Weckerly’s opened a brick-and-mortar scoop shop in Philadelphia’s Fishtown neighborhood. Greeting neighbors, serving guests, creating comfort and discovering new joys has been the latest piece in the cycle of farm-to-scoop.

Weckerly's Ice Cream

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