Sherbet, gelato, mochi and more. The architecture of ice cream is as diverse as its structure and flavors, ranging from pop-ups and small stands to elaborate creameries. Whether designing for a larger franchise with set standards, or a bespoke mom and pop shop, architects and designers are reimagining the spatial experience of ice cream. In turn, they are catering to evolving tastes while embodying the identity of diverse brands.
Architecture is defined by people. It’s the human condition that shapes the spaces we live within and the moments we share. Few designers and entrepreneurs understand this better than Natasha Case, co-founder of Coolhaus Ice Cream. Trained as an architect, Natasha began exploring a passion for what she called “Farchitecture” – or, Food + Architecture – in her graduate architecture program. The concept originated with the broader notion that design could enhance everyday life, and, by the same token, that food could bring awareness to design.
In an exclusive interview with ArchDaily, Natasha talks about her inspiration for creating architecturally inspired ice cream, how Los Angeles influences her life and work, and what it means to bring joy into the process of making.
