Andy’s Frozen Custard
March 17, 2009 - By Bobby Solomon - Category: Architecture & Design & Food & Drinks
I realized there’s sort of a trend to today’s posts, kind of a “making old things more cool” vibe. This time it’s Andy’s Frozen Custard, a store in Springfield, Missouri that was started by a husband wife who “took on the challenge of selling frozen custard”… right. Anyhow, they’ve opened a new store and it’s absolutely beautiful, and environmentally friendly.
The store collects rainwater which cools the custard machine compressors, waters the plants around the site, and even can be used to rinse equipment. The lighting uses high efficiency fluorescent bulbs as well, which makes the building look beautiful and helps lower energy needs. Good design in uncommon places is always fun.
Read more about Andy’s Frozen Custard over on Arch Daily.
Bobby
Comments
If you've got something to say, keep it positive.OK, but is the custard any good?
Who took these photographs?
Hey, you have to try Little Nikki’s for icecream, milkshakes and sundaes. Their quality,quantity and price beats Andy’s any time. I mean their prices are half of Andy’s and they have beautiful benches and seats to enjoy them