Toby's Homemade Ice Cream & Coffee
Partner Spotlight
Toby's Ice Cream store in Westover shopping center has been serving up homemade ice cream since 2008 when Toby Bantug and his wife, Monina, took over operation of the store. Previously known as Scoops Beauregard's, Toby changed the name to reflect his personality, and to improve its online presence. Toby also replaced the store equipment and renovated the dining area.The result is an updated, modern looking shop that remains an integral part of a neighborhood community where school children can come in the afternoon for a banana split or a generous helping of black raspberry or chocolate chip ice cream, made right in the store. Although Toby employs up to 15 part-time employees, many of whom are students working during the summer months, it's still a family affair, with Monina handling the bookkeeping and Toby managing the store.
The result is an updated, modern looking shop that remains an integral part of a neighborhood community where school children can come in the afternoon for a banana split or a generous helping of black raspberry or chocolate chip ice cream, made right in the store. Although Toby employs up to 15 part-time employees, many of whom are students working during the summer months, it's still a family affair, with Monina handling the bookkeeping and Toby managing the store.
Toby and Monina walked to the store everyday when they lived nearby; now they carpool when possible since they live further away from the store, although Toby recently bicycled to work in celebration of Bike to Work Day. Regular customers include bicyclists affiliated with Phoenix Bikes, commuters, and local schoolchildren who walk or bike to the store. Toby has a bike rack conveniently located outside his store. Toby's is a short walk from the East Falls Church Metro, and commuters frequently stop in on their morning commute to pick up a coffee and bagel.
Toby's business training began in college, where he studied art and design. He had a part-time job at an ice cream store in Great Falls, Virginia where he learned the basics of making ice cream by the batch. Mass produced ice cream utilizes a flavor injection process. He began to experiment with different flavors, and decided that he liked making ice cream just as much as he enjoyed designing. Toby says, "I love being creative, and making ice cream is a very artistic process."
In recognition of his experience and skill, Toby was recently invited by the University of Maryland, College Park, to teach a two week course on the art of making ice cream by the batch. "We used dairy products from local cows and experimented with different flavors. It was a wonderful experience and reminded me why I enjoy creating flavors that are out of the ordinary."
Toby's latest creation is the Sundae Bucket and contains 20 scoops of different flavors. Developed for parties and other catered events, Toby is considering offering a challenge to his customers. If they can eat all the ice cream in 15 minutes or less, there is no charge for the ice cream. Now that's a true food 'challenge'!
Toby's Ice Cream
5849A North Washington Boulevard
703.536.7000
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