Jen Rossetti and Duree Westover 

Sugar Sugar Ice Cream Sammies feed the area's sweet tooth

In June 2011, friends Jen Rossetti and Duree Westover were splitting a bottle of merlot at a cabin in Garden Valley. The wine and fresh air proved to be an inspirational combo.

"We were contemplating, if we had no financial restrictions and no big-girl jobs that we had to do, what would we do for a living and what would we go out and pursue?" asked Westover. "Jen, who has always been in catering and the cuisine/foodie world, said, 'I would open up a boutique restaurant and I would sell gourmet, handcrafted ice cream sandwiches.'"

Soon, Rossetti and Westover had set up shop next to Idaho River Sports in a booth dubbed the Yak Shak. The pair slung their Sugar Sugar Ice Cream Sammies (sugarsugarid.com)to kayakers and families strolling by on the Greenbelt.

"We handcraft everything; it's a labor of love for the cookies ... It's all fresh ingredients; nothing is sourced--like we don't get pre-made cookies or anything. And same with the ice cream," said Westover. "We use local ingredients where it's available and when [they're] available."

This summer, due to construction near Idaho River Sports, the duo is dishing out its sweet treats at the Capital City Public Market.

"Being at the farmers market with a little bit more foot traffic and people liking to graze throughout the farmers market, we decided to also do minis," said Westover. "We have our six Always Flavors and then we'll have our flavor of the week."

Sugar Sugar's Always Flavors include traditional staples like the Chip-palooza (chocolate chip cookies with vanilla bean ice cream) along with more odd-ball offerings like the Lemon Thrills (meringue cookies with lemon citrus ice cream and seasonal berries) and The Rosey (ginger cookies with guava cheesecake ice cream).

Though both ladies have kept their day jobs--Rossetti is a physical therapist and Westover is a director for a technology company--their ultimate goal is to expand the business.

"Our long term plan is to convert Sugar Sugar into a broader menu, and do breakfast, lunch and dinner--microbrews, local wines--down at what will be the Esther Simplot Park," said Westover.

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