SMU Graduates To Open Chef-Driven Ice Cream Shop

Coming soon to 6401 Hillcrest Avenue: a hybrid style ice cream shop from three Southern Methodist University graduates.

Baldo’s, according to its website, considers itself a scoop shop cafe. Now before you question what that means, they define it as a hybrid ice cream and coffee shop; a nostalgic creamery with a twist of discovery; and a small restaurant that’s an especially good place to exercise your cheat day.

The first scoop shop cafe in DFW will take residence in the former complex that housed Goff’s, on Hillcrest. But this isn’t just another trendy rolled ice cream shop. Baldo’s is dripping with nostalgia, surprise, and culinary craftsmanship.

(from left to right, Tyler Kleinert (Executive Director, The Tritex Group), Will Ammons (Director of The Tritex Group), Schuyler Grey (Director of The Tritex Group), Aldo Sandoval (Executive Chef of Baldo’s)).

The Tritex Group, based in Dallas, has been researching and planning for the launch of its first entrepreneurial project for the past six months.

“SMU is home to so many incredible memories for us,” Tyler Kleinert, Tritex Group said. “We wanted to create a space that encourages SMU students and Dallas families to build their own memories by spending quality time together in a fun atmosphere.”

The new shop will offer treats such as signature pairings, affogato creations, and even sorbet swimming in champagne.

Anything but vanilla is basically the core of Baldo’s food philosophy.

“Vanilla is familiar. It’s classic. It’s comfortable,” the team says. “But vanilla doesn’t provide us with new experiences. It doesn’t expand our horizons or prompt us to share with others.

“Baldo’s is here to offer an alternative way.”

Options like red velvet, five spice, chai tea, and the trademark cinnamon cayenne will fill their menu.

The man behind the scoop, Executive Chef Aldo Sandoval, first got his start on the Dallas culinary scene as a sous chef at The Mansion on Turtle Creek and most recently the Head Pastry Chef at Uchi/Uchiba. An artist of many mediums, Sandoval channels his creativity by introducing savory flavors to classic ice creams. But the vision doesn’t stop there – Baldo’s plans to draw on Sandoval’s experience by offering pastries and a secret Sunday Brunch.

“Our flavors are unexpected and engaging,” Sandoval said. “From Salted Butterbourbon to Prickly Pear Jalapeno, we invite our guests on a culinary adventure. With our signature pairings, customers can feel free to explore various flavors outside their ice cream comfort zone.”

Baldo’s plans to open its doors to the public in early September 2018. For a sneak peek, visit or follow them on Instagram @baldosicecream.

Bianca R. Montes

Bianca Montes is an award-winning journalist and former Managing Editor of Park Cities People. She currently serves as a Senior Editor with D Magazine's D CEO publication. You can reach her by email at [email protected] or follow her on Instagram @Bianca_TBD. For the latest news, click here to sign up for our newsletter.

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