Honeysuckle Gelato Lee+White
Ice cream shop · Atlanta
1020 White St SW, Atlanta, GA 30310
Highlights
Southern-inspired gelato, dairy-free options, great cones
Southern-inspired gelato, dairy-free options, great cones
"Honeysuckle Gelato started as a food truck in 2011 and used its route to explore metro Atlanta. There are now seven locations in Georgia and North Carolina. CEO and co-founder Wes Jones mentions that they intentionally engaged with customers to gather feedback to help identify the best flavor lineup and location for their first brick-and-mortar." - Su-Jit Lin
"When you’re hanging out at Lee + White and want something cool and sweet, Honeysuckle Gelato is your go-to. Get the creamy, sweet butter pecan blondie, or if you’re dairy-free, the smooth, rich mango sorbet. Take your cone or cup out to the BeltLine for a stroll." - jacinta howard
"If you need a break from the Lee + White beer spots, Honeysuckle Gelato is your go-to for something sweet. Get the creamy and sweet Butter Pecan Blondie. Try the smooth, dairy-free mango sorbet or the gelato sandwich, which packs your choice of gelato between two soft cookies. Take your cone or cup out to the BeltLine for a stroll, or to give the kids space to run off their sugar high. photo credit: Amy Sinclair photo credit: Amy Sinclair photo credit: Amy Sinclair photo credit: Amy Sinclair" - Jacinta Howard
"Honeysuckle’s Southern-inspired gelato pints are the perfect size for curling up on the couch under a fluffy blanket all alone. Quarantining with friends and family? Grab a gallon tray and a four-pack of cookie and brownie gelato sandwiches. Pick up a few beers at Wild Heaven’s West End brewery outpost next door, too." - Robbie Medwed
"Rose Colbert, after enrolling in a culinary training program offered by the shelter City of Refuge, nabbed a job at Honeysuckle Gelato, a small-scale ice cream manufacturer in Atlanta that hires people dealing with poverty and homelessness. Within two or three months, she was out of the shelter and now, three years later, she’s still happily employed, making ice cream, learning about food production, and providing creative input on decisions about products and flavors." - ByHilary Cadigan
