An employee at Melvin’s works behind the ice cream counter. Credit: Kat Stinson

After this summer teasing a bakery-and-ice cream spinoff called Melvin’s, Max and Louie’s New York Diner has finally opened the new concept.

Located next door to Max and Louie’s at 226 W. Bitters Road, Suite 126, Melvin’s continues the North Side diner’s tradition of “families serving families,” owner Drew Glick told the Current. The venture was named for Glick’s father, a dedicated ice cream maker. 

Along with coffees and teas, the new shop sells homemade, American-style ice cream and fresh-baked pastries, both crafted by San Antonio baking gem Jenn Riesman of now-shuttered Rooster Crow Bakery.

“She’s the head baker and ice cream maker,” Glick said.

Riesman’s pastry creations range from flaky croissants and gluten-free brownies to sweet-potato doughnuts and Rice Krispies treats.

Riesman also crafts all the ice cream in-house. In addition to selling the frozen goods in scoops, cones and to-go pints, Melvin’s offers it in handcrafted milkshakes and ice-cream sandwiches.

Former Rooster Crow Bakery owner Jenn Riesman oversees the creation of Melvin’s baked goods and ice creams. Credit: Kat Stinson

Keeping things as locally sourced as possible, Melvin’s uses espresso beans from What’s Brewing for its coffee selections. The San Antonio-based roaster even crafted a specialty blend for the store, Glick added.

Refrigerated grab-and-go selections such as orange juice, pie slices and sparkling water are also available.

Melvin’s is open seven days a week, and customers can access it directly through a walkway between Max and Louie’s. The business is open 6 a.m.-9 p.m. Sunday through Thursday and 6 a.m.-10 p.m. Saturdays. Subscribe to SA Current newsletters.

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This article appears in Nov 13-26, 2024.