THE IDEA
As a trained chef and pastry chef, Niko Robert (left in the picture) has spent many years in 5 -Star hotels and restaurants worked in different countries. His passion has always been sweet things. Switzerland in particular had a great influence on him. In 2006 he came to Berlin and became a pastry chef at the Ritz-Carlton on Potsdamer Platz.
During his work as a pastry chef, ice cream was always an integral part of his desserts. This ice cream tasted so much better than anything you could get at the typical corner ice cream shops. This gave rise to the idea of opening our own ice cream shop and making the ice cream from top restaurants accessible to a wider audience.
THE OPENING
So we opened our first small shop at Stargarder Straße 73 in 2011 with a very small team of employees and very good friends.
Our goal - then as now - is to make our guests happy with the nicest service, the best ice cream and the most beautiful shop.
The concept was very quickly successful. At times the press wrote not only about the exceptionally good taste of the ice cream, but also about the long queues in front of the shop. In April 2013, the small shop on Stargarder Strasse had to be closed for a few days because there were too many guests in too short a time. This made the ice cream patisserie Hokey Pokey famous far beyond the borders of Berlin.
We now run three shops and have a wonderful team consisting of confectioners, pastry chefs, service staff, office workers and many helpers, without whom we would not exist. We all share the joy, passion and vision of making the Hokey Pokey ice cream patisserie something very special.
OUR ICE CREAM
We at Hokey Pokey produce our ice cream traditionally, by hand and with the very best ingredients. All lemons and limes are squeezed by hand and the peels are rubbed, the bourbon vanilla beans are individually cut open and boiled. We roast and caramelize all the nuts and even bake our brownies ourselves. We only use ingredients of excellent quality such as: B. the French chocolate from Valrhona from the top gastronomy, real Sicilian pistachios and the best vanilla beans from Madagascar or Tahiti.
We are very proud to be successful without using the usual ready-made ice cream mixes. We also do not use any artificial or nature-identical flavors, flavor enhancers, colors or preservatives.
The variety of varieties is huge and in addition to our classics such as Hokey Pokey, French chocolate, Sicilian pistachio or passion fruit with white chocolate, the range varies depending on the season and the seasonal range of fruits and ingredients. In addition, there are always new specials that testify to the inexhaustible creativity of Hokey Pokey's ice cream makers.
“Niko Robert and his team have raised ice cream making to a gourmet level,” wrote a gastronomy critic. This may be because we combine unusual combinations of creamy and crunchy, sweet, salty or sour in an unusual intensity. We often combine several types of ice cream with pieces, creams and sauces to create completely new ice cream creations. Each scoop of ice cream should ideally taste like a small dessert where you can differentiate the individual flavors.
Our ice cream is heavier and contains less air. The firmness is more reminiscent of French than Italian ice cream. It has less 'premium', as the ratio of volume to weight is called. The effect: It doesn't immediately dissolve into nothing in the mouth when it melts on the tongue.
According to “Feinschmecker”, this has made us one of the best ice cream shops in Germany.
