“Scoops is all about thinking outside the box. We try to think of at least a few flavors we've never done before every single day,” Kang explains. “The rest of the flavors generally come from a combination that we've done before, but want to make again because it was popular. Scoops makes about 50 flavors a week, which I'm pretty sure no other shop in the country does. In terms of our entire arsenal of flavors, it numbers in the hundreds, maybe thousands.”
It’s more culinary-minded than just throwing flavor combos into a vat, though. “When you're trying to showcase all the flavors, it really helps to have a lighter, less fatty base so that you can taste the nuances better,” Kang explains. “Some people don't understand that and want this really heavy, intense base that will mask the subtler flavors you're trying to bring out in ice cream. I like to think of Scoops like a delicate Old World wine, like Burgundy, versus the more American, robust Napa cabernets that a lot of more modern or even old-school shops tend to be like.”
Scoops continued to pick up momentum, gathering more fans, experimenting with more flavors, and expanding to more locations, including a flavor lab in Highland Park, a spot in the ultra-hot Far East Plaza in Chinatown, and its first shop in Orange County. As the Scoops footprint has continued to spread over the years, so has the shop’s impact on artisanal ice cream in LA.
As Scoops has grown to be a popular mainstay, delighting and challenging the palates of ice cream fans, it's helped to create a welcome environment and adventurous customer base for newcomer shops, many of whom, like Scoops, focus on fresh ingredients and creative flavor combos. “I’m sure when I started there was probably some other places doing new things, but for some reason we were the one that stood out,” Kim says, humbly.