A walk-up window, not a chain
The shop started as a single soft-serve machine at a roadside stand and grew one flavor at a time. It is still one window, one small kitchen behind it, and a line that forms whenever the temperature climbs past eighty.
Batches are small on purpose. A flavor that does not sell out by close gets pulled from the board, which is why regulars check before driving over on a whim.
Five people work the window through peak season, three of them home from college for the summer.
