Sadboy Creamery is opening a Denver storefront

Sadboy Creamery began with a simple idea: make ice cream that people would remember. What started as a small operation has since become one of Denver’s most sought-after ice cream businesses, with weekly online drops selling out in minutes and customers setting reminders just for a chance to secure a pint.

Now, the cult-favorite creamery is preparing for its next chapter. Sadboy Creamery plans to move from its current location above City O’ City to a larger storefront at 1502 Marion St., in the former French for Sugar bakery space just off East Colfax. The move will allow the business to serve more customers while creating a permanent home for the brand it has spent years building.

“My employees really care about the quality of the ice cream, which is why this move is so important in the first place,” said Michael Kimball, owner and founder of Sadboy Creamery. “With a bigger space, more employees and more machines, we will be able to get our ice cream out in larger numbers but also with more love.”

For many customers, buying Sadboy ice cream has become a weekly ritual. Every Monday at 10 a.m., new flavors are released online for preorder. By the time pickup days arrive later in the week, many of the pints have already sold out.

The limited releases have helped create a loyal following throughout Denver. Fans often refresh the website in hopes of grabbing seasonal flavors before they disappear.

“I heard about this place from a friend, and since then we have been taking turns picking up a pint,” said Cody, a second-time customer. “I think the hardest part is definitely getting to the pick-up window on time. The times vary from day to day, so you really have to know your schedule. But it is worth it, and this is the best quality ice cream in Denver.”

While the business has grown rapidly, the owners say the expansion is about more than increasing production. They hope the new space will create a stronger connection with the community and provide customers with a place to gather instead of simply picking up orders. 

“In the new location, we are hoping to allow customers to walk in and buy a pint,” said co-owner Adam Yala. “It will definitely be quite the change, but I think it will open us up to a larger part of the community and make our ice cream more accessible to those who cannot currently come to our pickup windows.”

The creamery has become known for its creative flavor combinations and playful names, like More-eo Dough-eo, which is a combination of Oreo and cookie dough. Rotating menus often feature desserts inspired by nostalgic treats, baked goods and popular candies, with each week’s offerings differing from the last.

That creativity has helped Sadboy stand out in Denver’s growing food scene. Social media has played a major role in its popularity, with customers sharing reviews, photos and videos of new flavors shortly after each weekly release.

“The community here seems like a secret society,” said Julia, a regular customer. “We all heard about this place through word of mouth or some social media post, and I think that is what makes this place so special and keeps me coming back.”

The relocation comes as demand continues to outgrow the company’s current space. Sadboy started small, selling pints mostly to friends and family. Today, the business makes hundreds of pints a week, and weekly sellouts have become common. A larger storefront is expected to provide additional room for production while making the ordering process more accessible.

Although weekly flavor drops are expected to remain part of the business, the new location could allow for expanded offerings, core flavors that are easier to find and a more regular retail experience. For longtime customers, the move represents a milestone for a business that has grown almost entirely through word of mouth.

“I have been a regular for about three years, and the quality is consistent, staff are friendly, and the flavor selection is nostalgic,” said Adrian, an avid Sadboy customer. “It really is worth every challenge to get it. But I think the new location will build a larger community, which will expand reach, and I’m excited to see this new space.”

The new storefront reflects how far the business has come since its early days. What once required a preorder and a scheduled pickup is expected to become a place where customers can browse pints, see more of the team behind the business, and experience Sadboy in a new way.

“We make and sell maybe 700 to 800 pints a week, when in the beginning it was only a handful,” Kimball said. “The customer base has grown so much since Sadboy’s opening, and I can only imagine it will keep growing in the new space.”

Construction and preparations are underway, with the owners working toward opening the new location sometime between August and September of this year. Until then, weekly online drops will continue from the current space.

“When we move to the new spot, as production increases, it will definitely be tough to keep that camaraderie we have in this small space,” Yala said. “But at the same time, the new space will create a whole new community, and we are all excited to see how this community manifests itself.”

For customers, the relocation is more than a change of address. It signals the next step for a small Denver business that has built its reputation one pint at a time. With a larger space and a permanent storefront on the horizon, Sadboy Creamery hopes to make it a little easier for everyone to get a pint.

“I am here almost every week; it is a special place,” said JD, a Sadboy regular. “I cannot wait for the new space on Colfax. As an architect, I had offered to design the space for them. And though they denied it, it’s amazing how involved the community is with Sadboy, and only they could do that.”