"Are you open yet?" a passerby asked. It was 10 a.m. on a sunny fall day here, where a small group of staffers met a CNN camera crew outside of Smitten Ice Cream.
By the time the doors officially opened two hours later, a handful of others had inquired about when they could get a scoop. The people wanted their ice cream.
You see, this is not your typical ice cream parlor.
"Here at Smitten we actually make every single batch of ice cream to order," explained store founder Robyn Sue Fisher. "So nothing is frozen until you order it, and we make everything from scratch that morning."
Using seasonal and local ingredients, Fisher's team creates creative flavors like cinnamon apple crisp, maple brown sugar squash and Meyer lemon gingersnap. Smitten doesn't use preservatives, emulsifiers or stabilizers in any of its ingredients.
And because its creations are frozen before your eyes in seconds, the process involves some serious science.