We use the two days that we are "closed" to catch up on our stock that runs low/out over the weekend. We currently make and churn ice cream SIX days a week - resting on Sunday! We make all ice cream flavors from scratch. For example, our Salted Caramel is first made by making a homemade caramel that is then folded precisely at the right time into the milk & cream. We use no syrup flavorings for our ice cream - only the real deal, whether it is fresh strawberries from the market or coffee beans from the local roaster. We also use the days off to do deep cleaning on all equipment and restaurant surfaces, as well as restock our shop as needed, so it sparkling and ready to go every Wednesday!