Valhalla Ice Cream closes its doors in Moonah
Fans of a much-loved Tasmanian ice cream brand were shocked and sad to hear news of its closing. Find out what’s next and where to get one last fix.
Tasmania
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The success of Tasmanian business Valhalla Ice Cream has forced it to close its popular retail shop to expand production.
Shocked and sad devotees of the Moonah shop took to Facebook on Friday night lamenting the loss which co-owner Luke Atkin said was a difficult decision to make but the shop space was needed to keep up with demand for choc top ice-creams in Tasmania and Victoria.
“It’s certainly not the end of Valhalla,” he said. “It’s just the next chapter.
“We don’t have space to increase any more production, without taking over another part of the business which unfortunately is the retail space so the kitchen area will be for choc top production.
“So this is an interim solution to a good problem.”
Valhalla was established nearly 30 years ago and its products are sold at 300 retail outlets in Tasmania and 70 in Victoria.
It was too expensive to keep the shop up and move production to new premises, Mr Atkin said, but freezer storage had moved to Cambridge and quadrupled in size.
The Facebook post attracted more than 1300 comments and 426 shares which did not surprise Valhalla.
“This is horribly sad news. Valhalla your store has been a staple in my life since I can remember, I have been a patron for 30 years and this has brought me to tears on a Friday night. I wish you well in all endeavours but hope there is an opportunity for a new store in the future and more of those wonderful ice-cream cakes you do so well,” one person wrote.
“Oh no! We love bike riding our bike from Howrah to your shop for a tasty treat,” another said.
“For years I visited your store with my children. Now I visit with my grandchildren. So sad to hear that you are closing. Thanks for the wonderful memories and those extra kilos.”
Mr Atkin said loyal customers had been coming to Valhalla for years and his team made between 60 and 70 pre-ordered cakes a week.
“It’s sad to see all the emotion there,” he said.
“We have people who come in every single week after school, it’s a ritual to get an ice-cream.
“(But) we have to expand to keep up and also get out to a wider audience.”
Several of the shop’s seven casual staff had found new jobs and the production expansion will see three or four extra staff employed.
The shop’s last day of operation will be December 18.
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