A Taste of Paris with Yann Blanchard


Foothills Creamery is pleased to be associated with Yann Blanchard, founder and owner of Yann Haute Patisserie in downtown Calgary. His beautifully manicured shop is located at 329 23 Ave. S.W. This yellow house on the corner has a colourful, unique aesthetic that sets it apart from other businesses on the block.

Once you enter the four walls of Yann Haute Patisserie it becomes clear why he is the only Canadian accepted into one of the world’s most exclusive French association, Relais Desserts. Relais Desserts consist of roughly 96 chefs from all over the world who share common values about their business and are eager to expand their skills, experiences and knowledge on a continuous basis.  The select few who have the honor of being a part of this association strive to excel in what they do by sharing, experimenting and exchanging ideas during their bi-annual meetings in Paris. To remain part of Relais Desserts a chef must adhere to the ongoing assessment of but are not limited to the following:

1.       Must operate a sustainable business for a minimum of three year.

2.       Pastries must have impeccable presentation and taste.

3.       Staff must be in proper uniform that is clean and professional.

4.       Knowledge from all staff must be to the highest standard.

5.       Kitchen must be extremely clean, organized and tidy.



Yann Haute Patisserie’s offers all kinds of delicious desserts including cakes, macarons, chocolates, croissants, delicious unique spreads and more! Yann says the hard work and dedication he puts into his business each and every day never stops and it’s all bounded together with passion. “It’s a hard job. If you don’t have passion for your craft it’s hard to keep going, once you get the recognition, you don’t stop there. You need to keep going and make sure you are keeping up with the standards,” Blanchard says. For those who may not be familiar with the term Relais Desserts it’s an association of great professionals.

Blanchard strives to create a product that people cannot put down. Some may call it an addiction but he says it simply reflects his passion for his products. Butter is a crucial part of Blanchard’s recipes and he will not compromise quality. Foothills Creamery is thrilled to be able to provide Yann Haute Patisserie with high butter. Blanchard and his team of chefs take great pride in making everything, including all ingredients, from scratch. He says education is huge when it comes to promoting his business and proper staff training is very important. Blanchard respectfully promotes transparency and plans to help educate his customers on Yann Haute Patisserie and Relais Desserts in the near future. It’s not common to have so many talented pastry chefs’ together, learning and sharing at the same time. This is what makes Relais Desserts so unique and influential.

Currently, Yann Haute Patisserie has been open for 9 year and Blanchard continues to learn and improve his practice anyway he can. He says his most famous product tends to be his macaron; Pistachio, Hazelnut and Caramel have proved themselves to be the most popular among his customers.



Ice Cream Cookie Dessert

Ice Cream Cookie Dessert.jpg


  • 1 package Oreo cookies, crushed

  • ¼ cup Foothills Old Fashion Butter, melted

  • 8 cups Foothills Old Fashion Vanilla Ice cream, softened

  • 1 jar hot fudge ice cream topping, warmed

  • 1 carton whipped topping



  1. In a large bowl, combine 4 cups of cookie crumbs and melted butter

  2. Press into a greased 13x9 inch pan

  3. Spread with ice cream; cover and freeze until set (about an hour)

  4. Drizzle fudge topping over ice cream;

  5. Spread with whipped topping and sprinkle remaining cookie crumbs

  6. Cover and freezer for 2 hours or until firm

  7. Remove from freezer 10 minutes before serving

Giving Back to our Community


Every summer Foothills Creamery partners with a local charity and donates $3 from every pail sold of our new flavours. This year Foothills Creamery is proud to partner with Boys & Girls Clubs of Calgary. Alyson Xotta is the Development Officer of Community Relations at Boys & Girls Clubs of Calgary. She says although Boys & Girls Clubs of Calgary help combat a number of community issues, overall they are seeking to support the community in as many ways as they can. “We want to make sure every child and youth is getting the same start in life that other kids do that may not be in a vulnerable situation or not be able to afford the other programs that some place offer,” Xotta says. Boys & Girls Clubs of Calgary offer many variations of programs for kids and youth in need.

Boys & Girls Clubs have been around since 1939 and they will be celebrating their 80th birthday next year. The Boys & Girls Clubs of Calgary is a separately run organization from other Boys & Girls Clubs. “We have our own CEO so he can make his own decisions in our city. We do have some national support but we definitely run as a separate entity,” says Xotta.

Boys & Girls Clubs fund two separate pre schools in Calgary called Ready Set Go. As well, there are eight community clubs in basically every quadrant of the city. Xotta says these programs put a strong focus on social and emotional learning. “We try to get the kids outside and away from the screen. In all of the pre schools we have early development coaches willing to work with them and they are able to take one kid aside and determine if they need extra help. We try to do this even before they hit kindergarten because those classes are so big in the city,” Xotta says.

There are also plenty of opportunities for the kids to attend summer camps through Boys & Girls Clubs of Calgary. These camps consist of after school programs and also full day camps throughout the summer months. “It’s definitely amazing what the kids get to do in these after school programs. They really focus on leadership building and empowerment to help build strong self images,” says Xotta. Eliminating screen time is a major objective for Boys & Girls Clubs of Calgary. With the spike in digital technology and influence of social media and the internet it’s easy for kids to become disconnected. Boys & Girls Clubs of Calgary try their best to encourage face to face communication that helps teach the kids about the importance of social communication.

“Of course, any and all donations to Boys & Girls Clubs of Calgary goes straight back into the program. Anything from buying new soccer balls, organizing field trips, or giving the kids the freedom to organize their own craft activities, really making sure they are having a good time and learning throughout the process,” says Xotta. Boys and Girls Clubs of Calgary are beyond grateful to all the donors who help keep their program afloat. “It’s amazing what the community has done for us. Especially you guys, to just reach out to us. With the economic reality you never know what’s happening. It’s really nice to see some companies coming though and building relationships,” says Xotta. Foothills Creamery will be taking donations all summer on behalf of Boys & Girls Clubs of Calgary. Look for us at Taste of Calgary Aug. 9-12!





Where to Grab a Foothills Cone in Calgary


Moo’s Country Ice Cream

Eau Claire Market is a beautiful spot to hangout when the weather is hot. Moo’s Country Ice Cream opened up their treats truck outside the splash park in Eau Claire Market 22 years ago. They offer our premium soft serve Vanilla ice cream with a twist, literally! Choose between ten unique flavours to add to your soft serve cone. They have Vanilla, Chocolate Swirl, Mocha Cappuccino, Black Cherry, Butter Pecan, Cotton Candy, Tropical Orange, Strawberry and Bubble Gum. The weekends are crazy at Moo’s, but the staff say they are motivated to keeping the line moving, and the ice cream is well worth the wait!!


#162 200 Barclay Parade SW

Olivier’s Candies & Chocolates

If you’re strolling through Inglewood and get a craving for something sweet, then stop in at Olivier’s Candies & Chocolates to satisfy your craving! Tucked away in the corner just off 9 Ave, Olivier’s offers a variety of homemade chocolates, candies and sweets. Not to mention their fabulous ice cream selection… Olivier’s has been serving Foothills Premium Ice Cream for 12 years. They have a variety of 12 flavours that they rotate throughout the year. There’s bound to be something for everyone inside this sweets shop. Whether you’re into chocolate and nuts or sweet rainbow sorbet and fruit, Olivier’s is guaranteed to please all your cravings. It’s quiet on the weekdays but drop by on a sunny Saturday and you could find yourself waiting in a bit of a line. Olivier’s sells homemade peanut brittle, suckers and chocolate covered pretzels just to name a few. They also design occasion packages full of delicious candied goods for holidays or special occasions. Olivier’s is your perfect one-stop-shop for all things sweet!


1316 9 Ave SE

Hours of Operation:

Monday – Saturday 10am – 5:30pm

Sunday 10am – 5pm

My Favorite Ice Cream Shoppe

Looking for a sweet spot to enjoy our premium ice cream? Then My Favorite Ice Cream Shoppe is the perfect place to indulge and enjoy a sweet treat! This cute little shop is located in Calgary’s southwest, just off Old Banff Coach Road. They carry a selection of 15 of our famous flavours and sell ice cream cakes too! But that’s not all! The shop also features a bright red piano that is welcome to any guest who has a tune to play. They also have a single pony carousel set up for kids to hop on for a ride! Staff at this shop dress to impress and are always looking to brighten up your day.


8561 8A Ave SW

Hours of Operation:

Monday – Thursday 11am – 10pm

Friday – Sunday 10:30am – 10:30pm

My Favorite Ice Cream Shoppe

You can’t miss it! Right on the corner of 42 Ave S.W. This shop has it all, candy, chocolate and best of all, Foothills premium ice cream! It’s exactly what you would expect from a local scoop shop. This busy shop is a perfect pit stop while biking, walking or even driving through the area. Similar to their partner store in southwest Calgary, this scoop shop is decorated with fun unique artifacts that will have you lost in time. From the display of old coke bottles that line the back wall, to the retro light post that brightens up the mood, My Favorite Ice Cream Shoppe is definitely worth checking out!


2048 42 Ave SW

Hours of Operation:

Monday – Thursday 11am – 10pm

Friday – Sunday 10:30am – 10:30pm

Annie’s Café

Walk down a beautifully shaded pathway surrounded by large spruce trees and fire lit street lanterns. Annie’s Café is nestled in the heart of Fish Creek Park amongst the scenic landscape of mother-nature. Annie’s operates out of an old wooden farmhouse and has been around since 1905. This house was previously owned by an old ranchman by the name of Billy Bannister and his wife Annie. Enjoy some of our delicious flavours on Annie’s wraparound porch or find a quiet spot on the grass or deep into the trees! Despite all the flavours, staff at Annie’s say they can’t seem to keep the tub of Espresso Fudge full! Customers love the sweet cinnamon flavoured ice cream with fudge, espresso, cookie crumbs and rich chocolate marble. Go out and explore nature then treat yourself to some Foothills premium ice cream.


15985 Bow Bottom Trail SE

Hours of Operation:

Monday – Friday 9am – 5pm

Saturday – Sunday 9am – 6pm

Riverbend Shell Station

Not your typical scoop shop! Riverbend shell proudly serves our premium ice cream and the selection will not disappoint. Located just off Riverglen Drive, this Shell has 16 flavours, all from Foothills Creamery. Clearly, from the half empty tubs of Bubble Gum, Cotton Candy and Tiger ice cream, those flavours are the most scooped at this shop! Stop in and fill your tank at this local gas station because running errands can be more fun if you simply add some ice cream!


50 Riverglen Dr SE

Hours of Operation:

Monday – Friday 9am – 12am

Saturday 6am – 12am

Sunday 7am – 12am

Margarita Ice Cream Float


Cinco de Mayo came and went once again, but this delicious drink can be enjoyed all summer long!

The Cookie Rookie created a fun recipe that is quick, easy and taste great! We added our own Foothills twist and hope you enjoy!

1 can lemon lime soda
2 tablespoons lime juice
3 ounces tequila
2 scoops Foothills Lemon Sorbet
Lime for garnish

1. Rub lime over rim of glass and dip in salt to coat rim
2. In a large pitcher, stir soda, tequila, lime juice
3. Carefully add 2 scoops of sorbet into glass
4. Pour margarita mix over sorbet
5. Garnish with lime wedge and zest


A few months back, we wrote a blog post on how we make our butter. We know you’ve all been on the edge of your seats waiting for the ice cream edition. Well, we like making dreams come true over here at Foothills Creamery, so here it is!

If you’re not familiar with food science, some of the terms can get a little confusing and bring you back to those dreaded school days. Therefore, we’ve tried to make it easy as possible to understand!

The ice cream process actually starts when we make butter. A key ingredient for ice cream is buttermilk, which we collect and store in a silo for ice cream use.

To begin, we make the ice cream mix. Bart, our ice cream maker, pumps pasteurized cream and the buttermilk into a 6500kg vat in the blend room. He checks the fat ratio – our ice cream is 12 per cent fat – and if it’s accurate, he begins adding the powder ingredients, such as sugar, skim milk, and stabilizer.

The mix is then heat treated in another vat and run through a homogenizer. From there, the mix is sent to the cooling press where it is cooled down and pumped to a storage tank.

The mix is stored overnight in a storage tank until next morning, and then pumped into our flavour vats (1800L). From there, it goes into the ice cream machine where it is frozen. At this stage, the texture will be like soft serve. While being frozen, the machine pumps air into the mixture, making it 50 per cent ice cream and 50 per cent air. This is how we achieve our fluffy texture!

The machine then adds in any additional ingredients required by the flavour. Today, we added a chocolate ribbon which is fed through a variegator and cookie dough pieces which is added through a fruit feeder. Can you guess which flavour we’re making? From there, the mix is pumped into an 11.4L tub, weighed, and sent to the freezer for the hardening process.

Each tub is loaded onto a pallet and transported to the blast freezer, which is around negative 35 to negative 40 degrees Fahrenheit. We use a blast freezer because the faster we harden our ice cream, the better the quality is. If the ice cream takes too long to freeze, ice crystals will start to form.

Finally, once the ice cream has been frozen completely, it’s shipped out to our lovely customers!

And that’s all of it! If you want to know more about our ice cream making process, please let us know.


On August 1st, Foothills Creamery set out on a road trip across British Columbia. Our customers are what matters most to us and so we wanted to come say hi and update them on what we’ve been doing lately! We packed up our gear, #DonnyTheTravellingCone, and headed out West.

Our first stop was the Goodies Candy Shop in Lake Louise. We arrived at the perfect time as the park was just opening and there were only a few visitors. The shop is located on the lower floor of the Fairmont Chateau. It’s pretty tiny so you may miss it, but just look for our Foothills Creamery sign! Inside, you’ll find bright green walls covered in jars of candy and treats! We said hello and grabbed a cone to go before heading off to the next stop!

Next, we arrived at Canyon Hot Springs. The resort is located in Revelstoke, BC, right in the heart of the mountains!  Again, you may miss this one, but there’s a BIG sign... you might just have to make a screeching last minute turn. Here we toured the hot springs, took some awesome pictures with #DonnyTheTravellingCone and then headed out again! We definitely wished we could have stayed longer to take a dip in the hot springs!

Our third and fourth stops of the day were in Salmon Arm, BC. We stopped by The Shack Ice Cream Shoppe, which is located just off a street corner in town. When you walk up, you’ll find the shop’s door is wide open and outside on the patio are plenty of families eating ice cream together. We chatted a while with the staff and even got them posing for some pictures! Promise us you’ll check these guys out if you’re ever in Salmon Arm!

Just a few blocks down, we stopped at The Candy Vault on Hudson. Boy is this place ever cool! With an exterior straight out of Willy Wonka’s Chocolate Factory, it draws you in immediately. Once you get inside, you’ll see the walls are tiled with jars of candy, chocolates, mints, and lollipops. However, the best part is hiding in the back, where you’ll find an original bank vault from Nova Scotia Bank, dating back to the 1950’s! Inside, they store their candy and Foothills Creamery ice cream.

Next up on the road trip was Moo-Lix in Kelowna. Located just steps from the beach, you couldn’t find a better place to get ice cream! The shop is bright and colorful, and the smell is AMAZING. They make their waffle cones fresh in house every day. They even serve up Foothills Creamery ice cream in waffle bowls!  If you plan on visiting here, don’t be deterred by the line out the door – it’s worth the wait.

After Moo-Lix, we took off towards Kettle Valley Coffee & Scoops, which is also in Kelowna. If you want a quaint neighborhood coffee shop that’s good for kids, this is the place. Here they have ice cream, coffee, snacks, board games and even a play area!

After Kelowna, we were off to Penticton. Despite the smoky skies, it was still a beautiful drive. We checked out the local shops and took some pictures along the beach. #DonnyTheTravellingCone really enjoyed Penticton!

Following Penticton, we had a long drive ahead of us. #DonnyTheTravellingCone loved the countryside views. Our first stop was Kettle River Woodcraft in Rock Creek! We enjoyed chatting with the workers and checking out their adorable shop. Not only do they serve our delicious ice cream, but they sell hand built unique furniture using reclaimed wood! It’s a wonderful place to stop at while on a family road trip.

Next up was My Udder Store in Greenwood! They were our very first customer when we opened up our warehouse in Kelowna. Since it’s located in the smallest incorporated city in Canada, it’s a great attraction for those that want to get away from it all. They sell 24 of our flavors so you shouldn’t have trouble deciding which one to get ;) After grabbing a cone, be sure to walk around the tiny town, they have some really unique architecture worth seeing!

For our next stop, we took a trip back to the 50’s! The Ice Creamery in Christina Lake is a retro styled diner with over 40 of our flavours! Inside you’ll see the walls decked out with vintage memorabilia, checkered floor tiles and red cushioned seating. The Ice Creamery is the perfect photo op for any savvy Instagrammer. We may have stayed here a little longer just to take pictures.

Next, we drove out to Creston to visit our friends at Happy Trails Ice Cream Parlour! Another shop that will transport you back in time. Here we came across some kids who eagerly asked us to take their picture while eating ice cream! Happy Trails uses our waffle mix to make their waffle cones in house. The retro décor combined with the amazing smell is reason enough to stop by here multiple times a day.

Following Happy Trails, we headed out to one of our newer customers, Two Scoop Steve in Yahk. After buying out the shop, the new owners have been killing it this summer! You definitely won’t find this place empty. Thankfully, they offer plenty of seating outside for families. If you’re driving down the highway, you won’t miss this place!

Last but not least, we made our final stop at The Scoopin’ Moose in Canmore, Alberta. You can’t get more Canadian than this place. Again, you walk in and you can smell the amazing scent of waffle cones being made. You’ll also find an adorable stuffed moose perched in the corner! Before we left, we got a celebratory scoop of our All Canadian Moose to finish off the trip!

It was so great travelling through BC and visiting our customers. What’s better than meeting new people and sharing in the joy of ice cream? We wished we could have visited everyone but we and #DonnyTheTravellingCone hope to visit more customers soon!


Canada Day is just around the corner and this year it's a big one. So to celebrate Canada's 150th birthday, we whipped up an exciting ice cream sandwich cake recipe! Yes, it's a real thing!

Not only does it taste delicious with our Vanilla and Red Velvet ice cream, but it literally looks like a giant ice cream sandwich. 


- Foothills Creamery Vanilla and Red Velvet ice cream

- 6 eggs

- 2 cups water

- 2/3 cup vegetable oil

- 2 Chocolate cake mixes

- Red icing (optional)


  1. Cover a 13x9 inch (or smaller) glass baking tray with plastic wrap and fill with ice cream scoops. Smooth out ice cream with a spatula until it's even. Cover ice cream with plastic wrap and freeze for 2 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease two 13x9 inch pans.
  3. In a medium bowl, combine 3 eggs, 1 cup water, 1/3 cup vegetable and 1 cake mix for the first cake layer. Beat on low for 30 seconds and then on high for 2 minutes until soft. Repeat for second cake layer. Pour or spoon batter into prepared pans. 
  4. In preheated oven, bake each for 25-30 minutes. Cake is done when you stick a toothpick in and it comes out clean. Let cool for 20 minutes.
  5. Once cooled, flip one cake over and poke with a straw to create ice cream sandwich design.
  6. Remove frozen ice cream from tray and place it on top of the bottom cake layer. For optional fun, draw the Canadian maple leaf with red icing. Place second cake layer on top and freeze for one hour.
  7. Enjoy!