Grazing: The Best Maple Creemee? | Bite Club
Pin It

Sunday, July 7, 2013

Grazing: The Best Maple Creemee?

Posted By on Sun, Jul 7, 2013 at 4:09 PM

It's been so sticky these last few days that I've hardly been able to think straight. To stay cool, I've jumped in a lake (twice), showered twice a day and consumed Stracciatella gelato, Salted Caramel Pretzel frozen yogurt, strawberries with crème fraiche, guava sorbet and several glasses of rosé.

Another sure-fire way to cool down is to take a long ride in an air-conditioned car, especially if it's to obtain more frozen dessert. Today, that meant a 30-minute trek to the roadside stop on Route 107 just outside Bethel, Tozier's Restaurant. One side of this 60-year-old gem is a sit-down dining room where you can down Cobb salads, onion rings and Reubens; the other is a takeout window serving up plates of fried clams and ice cream, which people eat at a few picnic tables nearby. Almost any time from April to October, dozens of cars are parked in front and across the street.

It was at Tozier's that I had my first creemee epiphany: When I interviewed owner Bill Campbell, a few years ago, he was rolling his own waffle cones. As I left, he filled one with maple creemee for me to take on the road. It was so monstrous that I thought I surely wouldn't finish it all.

I stopped in the parking lot halfway to my car, totally in thrall to the almost smoky ice cream and the salty, buttery, flaky cone. Since I was alone, I looked around to find someone to swoon with — but found no one. It may be a universal law that some of the most rapturous food experiences happen when you're alone and focused on what you're eating.

Today, I decided to creemee-baptize a friend visiting from New York. After the winding drive, we were disappointed when the woman at the counter told us that Tozier's was out of fresh waffle cones. I must've looked sulky and pathetic, because she seemed to soften and offered to roll one herself, if we would wait. About 10 minutes later, she appeared in the window, bearing a swirly, dusky-white maple creemee.

It was as amazing as ever. For my friend, it was full-on foodgasm. "This is so f***ing good!" she insisted, leaning in to break off pieces of the cone. "Seriously, this is so worth the drive. This is so damned delicious." When I asked her to elaborate on flavor, all she could manage was "It's so ... creamy!" She soon ordered another.

Tozier's Maple Creemee. Seriously, it's so worth the drive. 

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

One or more images has been removed from this article. For further information, contact
Pin It

Did you appreciate this story?

Show us your ❤️ by becoming a Seven Days Super Reader.

About The Author

Corin Hirsch

Corin Hirsch

Corin Hirsch was a Seven Days food writer from 2011 through 2016. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

More by Corin Hirsch

Comments (2)

Showing 1-2 of 2

Add a comment

Subscribe to this thread:
Showing 1-2 of 2

Add a comment

Keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Latest in Bite Club

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2020 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation