Ruru Baked is unlike any other ice cream shop you've ever visited. There is a distinct industrial quality about the space, but also a marked sense of familiarity that comes from the delicious smell of fresh baked cookies wafting from the open kitchen, and the sight of giant vats of churning ice cream. There is an almost romantic combination of traditional processes and modern interpretations. This is, of course, all thanks to the vision of Luanne Ronquillo, the founder of Ruru Baked. What first started as a side hustle has now flourished into two brick-and-mortar locations, a sprawling list of collaborations and a consistent schedule of community outreach efforts.
The small-batch treat shop is known for their unique custard-based ice creams that often draw on Asian-inspired flavors and experiment with unconventional palate combinations. From Miso Butterscotch and Ribena (a blackcurrant-based soft drink common in many Asian childhoods), to Buttered Popcorn and Chè Ba Màu (a vibrant Vietnamese dessert that roughly translates to "three color desert") Luanne is proving that when it comes to flavor, the possibilities are quite literally endless. Truly unforgettable desserts, a range of merch that consistently sells out, and a charismatic team of ice cream makers come together through Ruru Baked - one of Toronto's best kept secrets.
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