Our Story

In May of 1979, I was catering and selling foods such as gumbos, pates, fresh pastas, and smoked ducks to a few small grocers and wine shops. one of those was a gourmet food shop called the Epicure, owned by Peggy Biermann. I made some extra raspberry sorbet for a cooking class I was teaching, and dropped it off as a “thank you” for Peggy. When I returned home, there was a message from her: “I’ll take all of the sorbet you can make ”I would stay up most of the night making different sorbets, then catch a few winks and go to Produce Row in the predawn hours to buy fresh fruit for the next batch. I’d return home, put last nights sorbet in the cooler, and deliver it to customers- some of whom to this day still buy our products. So, I started Quezel Sorbets with a quart and 1/2 ice and rock salt ice cream maker. Before long, I had accumulated 4 ice cream machines. My adorable Irish mother suggested the 5th ice cream machine was not going to be in her kitchen. So, I set up shop in a 500- square foot plant in an abandoned laundromat on South Grand Boulevard, and Quezel Sorbets was officially born on July 20, 1979.

We are a small, family-run business, and we make every effort to purchase from similar businesses. The Tahitian vanilla extract we use comes from a company that has been run by three generations of the same family. We also purchase our raspberries from a family farm for 3 generations. . We buy these ingredients from our suppliers because they are the best at what they do. Just taste our ice creams, sorbets, and Rocky Mountains and you will understand we are not too complicated. We buy the best all natural ingredients then get out of the way.

People pay a lot of their hard earned money for our products, so we better deliver the goods! it has been and will continue to be a privilege and a pleasure to put a smile on the faces of so many loyal customers, who have supported a small, handmade in St. Louis ice cream company for more than 40 years.

God Bless and Thank You'

Ronnie & The Crew