The new products are available exclusively at Fairway Market in the New York metro region.

By Eva Meszaros

It wasn’t when his ice cream creations grew so popular they broke out from foodservice to retail, or when growth hit 300 percent last year. Keith Schroeder says he knew he made it when his High Road Craft ice creams made it to Fairway Market.

The Atlanta-based chef grew up in Long Island, N.Y., not far from Fairway’s original store in Manhattan. With fond memories of the specialty retailer, Schroeder says it was his dream to get his products on Fairway’s shelves.

Last week, at a launch party held at Fairway Cafe in its historic Upper West Side location, Schroeder had that and plenty more to celebrate. Not only are High Road Craft ice creams now available at Fairway Markets in the New York metro area—as well as in new markets in California, Texas, New Orleans, and Chicago with recent expansions—Schroeder teamed up with Fairway’s Steven Jenkins to create four exclusive flavors using the chain’s own products as ingredients.

High Road Craft Fairway Ice Cream LaunchThe indulgent flavors include: Fig & Saba, featuring Fairway’s Italian saba and Calabrian Artibel figs in syrup (“I would have that for breakfast,” said Schroeder at the event); Fairway to Heaven Coffee; Frutti di Bosco and Stracciatella; and Extra Virgin Olive Oil, with Fairway‘s unfiltered extra-virgin olive oil. Each flavor, available in pints, will retail for $5.99.

The olive oil gelato was a challenge the merchant presented to Schroeder. “We weren’t sure it would work on a large scale,” Schroeder admitted to a crowd of industry members and the media gathered at Fairway Cafe last week. Using a little molecular gastronomy, however, the product ultimately took shape, delivering a subtle, creamy, slightly sweet flavor.

"Ice cream social" was the theme at the launch party, which sampled the new flavors as well as other High Road Craft favorites in unique applications, High Road Craft Fairway Ice Cream Launchfrom a raspberry cobbler to a sweet twist on a Cuba Libre, featuring a scoop of vanilla fleur de sel ice cream. Schroeder hopes to encourage professional chefs and consumers alike to think outside the box when using his ice creams. “It really is all about playing with food,” he said.

High Road Craft’s trajectory shows no signs of slowing, with the company moving into a new 25,000-square-foot facility to increase production. The new space will house a visitor’s center and host tours of the factory’s ice cream production. And for a little something more to look forward to, Schroeder revealed plans to introduce a new inventive ice cream flavor this fall: saffron.

Check out more photos from the event below.