"James Beard Award-winning chef Naomi Pomeroy and longtime pastry chef Mika Paredes started making frozen custard together at the legendary Portland restaurant Beast; now, there’s a shop dedicated to slinging rich, luscious frozen custards out of the Northeast Portland flower shop Colibri. Flavors rotate very frequently, such as the blood orange sorbet swirled with Madagascar vanilla custard dubbed the Blood Orange Dreamsicle. The shop’s sweet cream base is so strong, any flavor using it is sure to please." - Michelle Lopez