On a warm afternoon, a small crowd gathers in the hail Berger Strasse in Berlin-Kreuzberg. Sitting side by side mothers with children and older men on benches under a few blue umbrellas. They are all due to "vanilla & apricot" here. The ice cream shop in a tiny house with a lilac-colored facade has opened only last year. Inside hangs a chandelier made of colored crystal on a counter with homemade ice metal vats.
The ice creams are called premium vanilla mascarpone, Coco-Banana splits with chocolate or apricot from the Wachau. "All varieties free of gluten and egg proteins," a sign proclaims proudly. "On average we have 20 varieties in the display case," says founder Falk Rahn. "It's a bit like bread: When the ice is fresh, it tastes best."
Vanilla & apricot is only one of many new ice cream parlors that have opened recently in Berlin and other German cities. This ice cream makers use traditional manufacturing processes and offer alternatives to mass produced industrial products.
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