Courtesy of Big Softie
Little Tart Bakeshop and Big Softie owner Sarah O’Brien just launched the second outpost of her soft-serve ice cream shop—the original opened in Summerhill in 2019. Located at 632 North Highland Avenue, Big Softie is just a few doors down from Colette Bread & Bakeshop, which was started by O’Brien’s friend and first-ever Little Tart hire, baker Sarah Dodge.
Rather than see Colette as competition, O’Brien sees the synergies between the businesses, attracting more people to the area. “It’s a testament to Atlanta’s willingness to show up for a couple of young women who made their own way,” she says. “I just like being next to my friends and places I want to go in.”
Courtesy of Big Softie
She also attributes the walkability of the area, proximity to green space, central location, and character of the building to the attractiveness of the space. “It’s a block party situation out there. It feels really good,” she says.
Though the interiors look a bit different—Poncey-Highland features full terrazzo flooring—the offerings are nearly identical. Big Softie always serves classic vanilla, chocolate, and vegan oat vanilla ice cream, and usually matcha as well. All are made with organic cane sugar and local dairy (where applicable). Unfortunately, of the Poncey-Highland location’s soft-serve machines arrived broken, so for now, it only offers four flavors, as opposed to six in Summerhill. Look for a fruity flavor like cantaloupe sorbet and/or a seasonal offering such as pumpkin pie, cucumber sorbet, or earl grey in the future. Toppings range from staples like cornflake streusel and peanut crunch to monthly varieties including toasted oat crumb and strawberry shortcake crumble. Cake and waffle cones made by Little Tart bakers are also available.
Courtesy of Big Softie
O’Brien is gradually expanding the new Big Softie’s hours. By springtime, she plans to be swirling noon to 9 p.m. or 10 p.m. daily. For now, it’s best to check Instagram (@bigsoftieatl) for the latest hours.
“There can never be too much ice cream in the world,” O’Brien says, laughing.
