Ian Flores watches as a workman screws down a metal door threshold to the corner storefront in Dogpatch. “The ice cream machines arrive Wednesday,” says Flores, who sounds relieved. Mr. and Mrs. Miscellaneous, the ice cream shop he and
wife partner Annabelle Topacio expect to open on or about May 1, is suddenly taking shape. Flores and Topacio will make all the ice creams, confections, and even a few baked sweets in the boxy, loft-like space, a former deli across Third Street from Hard Knox Café.
Flores and Topacio are both pastry chefs. In Southern California, they worked for Wolfgang Puck ― Flores for Puck executive pastry chef Sherry Yard (he worked at Spago Beverly Hills, and was opening pastry chef at Spago Maui and at CUT). After moving north, Topacio was a baker for Brick Maiden Breads in Pt. Reyes Station and Firebrand in Oakland. And while the 10 to 12 ice cream flavors they plan to offer daily at Mr. and Mrs. Miscellaneous will surely reflect restaurant technique, they'll be as little-kid accessible as Flores can make them.
“We're going for traditional American flavors,” Flores says. “All the flavors you loved as a kid but without the shit.”