{"id":72427,"date":"2023-12-05T15:41:29","date_gmt":"2023-12-05T22:41:29","guid":{"rendered":"https:\/\/saitjournalism.ca\/?p=72427"},"modified":"2023-12-06T12:03:20","modified_gmt":"2023-12-06T19:03:20","slug":"75-years-of-serving-delicious-scoops","status":"publish","type":"post","link":"https:\/\/saitjournalism.ca\/thepress\/2023\/12\/05\/75-years-of-serving-delicious-scoops\/","title":{"rendered":"Cochrane ice cream shop celebrates 75 years of serving delicious scoops"},"content":{"rendered":"
\"\"
CLASSIC DESSERT<\/strong>: The building of Mackay’s Ice Cream in Cochrane. (Photo by Kumkum Verma\/The Press)<\/figcaption><\/figure>\n

A<\/span>fter the Second World War, James Mackay bought a grocery store in Cochrane and then got the idea of converting it into an ice cream parlour. MacKay\u2019s ice cream opened in 1948.<\/p>\n

The recipes were inspired by Mackay’s grandmother and 75 years later, the shop is operated by the third generation.<\/p>\n

Lina Chininea is the current assistant manager who is been working for five years.<\/p>\n

\u201cThis business is from 1948 so, it is quite popular among locals and tourists,\u201d said Chininea.<\/p>\n

The business has grown a lot since then. Starting from a small store, today it has become a tourist attraction. People from around the world come to Cochrane to enjoy their special flavours in a beautiful and colourful single-floor building.<\/p>\n

Symon Hayez travelled about 900 kilometres to enjoy MacKay\u2019s ice cream.<\/p>\n

\u201cHave chocolate fudge in my hand, it is so dense and creamy, give it a try,\u201d said Hayez.<\/p>\n

The first owner of Mackay\u2019s died in 1983 and then Robyn and Rhona Mackay took over the responsibility of increasing business on the path of their parents.<\/p>\n

In 2013, the business was again handed over to Meghan and Mark Tayfel, but they respected the history and carried over the same product quality and customer satisfaction.<\/p>\n

More than 70,000 people travel to MacKay’s every year.<\/p>\n

\u201cWe are so crazy in summers, but not too bad in winters as well,\u201d said Chininea.<\/p>\n

Mackay serves more than 100 flavours which include fruity, nutty, and various kinds of chocolates such as white, dark, hazelnut and milk chocolate.<\/p>\n

Liam Jorge is a resident of Calgary. He travels almost every week to enjoy Cochrane\u2019s famous ice cream.<\/p>\n

\u201cI bought white chocolate truffle which is not so sweet and tastes so balanced,\u201d said Jorge.<\/p>\n

New flavours come every season which makes Mackay\u2019s more special. For instance, peppermint flavour during the Christmas season, caramel pumpkin pecan during fall and fresh berries in summer.<\/p>\n

Monika Khurana came all the way from Toronto to enjoy Mackay’s.<\/p>\n

\u201cI got Kulfi ice cream, it is really good, and I really recommend it,\u201d said Khurana.<\/p>\n

The high-fat creme is the key ingredient used in the making of ice cream which makes it smoother and tempting.<\/p>\n

The cr\u00e8me was first made at home from cow\u2019s milk but due to high demand and more traffic owners decided to switch to the Cooperative of Western Dairy Farmers.<\/p>\n

The process of cow to cone has remained almost the same because the recipes are still inspired by James\u2019s grandmother from the first generations of the business.<\/p>\n

\u201cWe use a lot of cr\u00e8me in our ice-creams that\u2019s why it is so creamy,\u201d said Chininea.<\/p>\n

All the recipes used were given by the first generation of the business which are still the same in 2023 as the owners say.<\/p>\n

A family-run business that lasts up to 75 is such a big thing. The Tayfel’s are following the paths shown by James which makes it even more special to the whole family.<\/p>\n

Check out the Shorthand version of the story here<\/a> and a video version here<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

After the Second World War, James Mackay bought a grocery store in Cochrane and then got the idea of converting it into an ice cream parlour. MacKay\u2019s ice cream opened in 1948. The recipes were [ READ MORE ]<\/a><\/p>\n<\/div>","protected":false},"author":847,"featured_media":72428,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_ef_editorial_meta_text_assignment-slug":"S4 MacKay's a family run business","footnotes":""},"categories":[1431],"tags":[],"class_list":{"0":"post-72427","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-and-nutrition"},"_links":{"self":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/posts\/72427","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/users\/847"}],"replies":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/comments?post=72427"}],"version-history":[{"count":16,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/posts\/72427\/revisions"}],"predecessor-version":[{"id":73499,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/posts\/72427\/revisions\/73499"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/media\/72428"}],"wp:attachment":[{"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/media?parent=72427"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/categories?post=72427"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/saitjournalism.ca\/thepress\/wp-json\/wp\/v2\/tags?post=72427"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}