Denver transplants Will Ammons ’16 and Schuyler Grey ’16 agree that there was one thing missing from their student experience. So they’ve teamed up with Tyler Kleinert ’14 to open a neighborhood ice cream shop. The Daily Campus shared the news about the new alumni venture on October 18, 2018.
By Catherine Neilson
The Daily Campus
When Schuyler Grey and Will Ammons moved from Denver to Dallas to attend Southern Methodist University, they noticed the neighborhood around campus was missing a go-to neighborhood ice cream shop. The friends grew up grabbing scoops from the ice cream parlor down the block.
When they graduated in 2016, they teamed up with their friend Tyler Kleinert to do something about it. Their new Scoop Shop Café, Baldo’s, opens soon on Hillcrest Avenue. What started as a popular Dallas food cart with the help of local artist and chef, Aldo Sandoval, is now turning into a brick-and-mortar store in the old Goff’s space. It’s a convenient location for SMU students wanting a treat on a hot Dallas afternoon.
“After graduation, we started a company called the Tritex Group, with the goal of starting new businesses,” Grey said. “Baldo’s is our first shot at starting a business under the umbrella of the Tritex Group.”
The friends struggled with an idea first and wanted Baldo’s to be more than just ice cream.
“The idea was originally a cookie dough shop, modeled after some of the popular cookie dough shops in New York City and LA,” Kleinert said. “It has since evolved into what we call a ‘scoop shop café’—a hybrid ice cream shop and coffee shop.”
The three friends took their seedling of an idea and borrowed the best parts of other restaurant concepts, including quality coffee, European style pastry displays, homemade teas, and, of course, cookie dough to create Baldo’s. All of the ice cream is made from scratch in-store by Aldo. That homemade quality is just one of the things that makes their shop unique.