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small batch 
ice creams +
treats





Toronto, ON



Custard based ice creams
  • asian inspired
  • nostalgic flavours
  • no preservatives or stabilizers
  • made with all natural ingredients

Vegan ice creams
  • coconut and cashew based
  • no preservatives or stabilizers
  • made with all natural ingredients


As a Pastry Chef, Luanne Ronquillo, worked in restaurants and bakeries for a few years before switching to the corporate world for almost a decade. In 2017, after a random decision to make ice cream for fun, she founded Ruru Baked.

Ruru Baked has collaborated and worked with brands like Nike, Girl Gang Goodies, HoegaardenMack House, Imanishi, Color Cannabis, Vitamix and Toronto IG personality @chefgrantsoto.



WHAT MAKES US SPECIAL


All of our custard ice creams are handmade, with all natural ingredients, in small batches and take 3 days to make. We do not use any preservatives, stabilizers, and do our best to stay away from artificial flavorings and colors.

OUR PROCESS

Day 1: Make and flavor the ice cream base

Our custard based ice cream is cooked using a high butterfat recipe of cream, milk, egg yolks, and sugar. After we make the base it is cooled overnight in the fridge to really take on the flavor of the ice cream and to thicken.

Day 2: Churn the ice cream

We churn the ice cream in small batches with 30% overrun. Overrun is the amount of air incorporated into the ice cream during the churning process. The less overrun, the less air you are eating, which means a more dense and creamy mouthfeel. Once the ice cream is churned it needs to sit in the freezer overnight for the last bit of freezing.

Day 3: Ready to scoop

After the final freeze it’s ready to eat!




GIVING BACK


We want Ruru Baked to be more than just ice cream and treats. In order to serve a bigger purpose, we donate what we can to charitable organizations. 

Donations made: January - June 2018: Daily Bread Food Bank - $100
July 2018 -  October 2019: Sheldrick Wildlife Trust (Adopted Elephant Larro + Donated) - $200 FEAT for Children of Incarcerated Parents - $200



PLASTICS

We’ve spent hours upon hours of research into whether or not to use paper or plastic pint packaging. Here’s what we discovered and why we chose plastic:

Paperboard:
  • We need to use paperboard that has a plastic lining which ensures our ice cream maintains it’s best quality and no liquid seeps through the packaging.
  • The best form of this packaging that we found is made from sustainable forestry + a polyethylene lining that is made from sugar cane, rather than fossil fuels.
  • Although this seems like a great alternative, plastics made from sugar cane are similar to conventional plastic; they are recyclable but not biodegradable. They also require a higher amount of resources to produce increasing its carbon footprint.
  • If these plastics get into the environment they will still break up into microplastics and cannot mix with the earth.
  • Paperboard with any plastic lining cannot be recycled. Therefore, no matter what, these containers will end up in the landfill. The paper will decompose, while the lining will take a long time to break up into microplastics.
Plastic:
  • Ultimately bad for the environment if put in landfills.
  • If used and disposed of properly using the 3 R’s this can be a more sustainable solution to waste.
  • Reduce: Our containers are made in a facility that strives for long-term sustainability. Their “near-term goal is to reduce electricity, natural gas, and water consumption per pound processed by 1% per year. Our long-term goal is to achieve best-in-class energy and water efficiency.”
  • Reuse: our pints are made from #5 polypropylene. This means they can be washed and reused multiple times.
  • Recycle: 95% of North Americans have access to a recycling facility that processes polypropylene. Only 5% have access to a facility that is able to recycle paper with plastic lining. If rinsed and recycled properly our pints will not end up in the landfill and can be recycled into new materials. PLEASE RECYCLE!


In the end we chose to continue with a sustainably produced plastic. The likelihood of our consumers properly recycling or reusing our containers is high, and we’d rather bank on a conscious consumer then knowing our packaging will end up in the landfill.

During pop ups our scoops are served with compostable spoons and we will soon be switching to compostable bowls and napkins.

We will always be on the lookout for better solutions to the Earth’s pollution crisis. If you have any suggestions we are all ears.