Crunchy waffle shells. Slow-churned cream. Nine little flavors of joy, each in a 50 g / 1.76 oz pocket-sized bag — no freezer, no spoon, no patience required.
01The snack
A Cone Cône is the last bite of a parlor cone — the crunchy tip with the cream pressed in — made into its own snack. Double-baked mini waffle cones, filled to the tip with slow-churned cream, packed by the handful into a bag that goes wherever you do.
La coque
Double-baked waffle, thin as a secret and loud as a snap. Stays crunchy for months.
Le cœur
Slow-churned real cream, filled to the very tip — because the tip was always the point.
Le sachet
50 g / 1.76 oz, resealable in theory. Lives anywhere a snack fits: desk, bag, glovebox.
02The flavors
02 / 09
Crème aux fruits des bois
Blackberry, raspberry, blueberry — the whole forest, swirled into one dark little cone.
Forest Fruit Cream — flavor 2 of 9
03The eternal debate
Every Cone Cône is a two-party system — the crunch caucus and the cream party, ruling together.
The Crunch Caucus
CroquantDouble-baked until it snaps like it means it. The shell does the talking — you can hear it from the next room.
The Cream Party
CrémeuxSlow-churned until it’s silky beyond argument. The filling never raises its voice — it doesn’t have to.
04Under the hood
Four things make a Cone Cône a Cone Cône — here they are, pinned down mid-float.
Coque cuite deux fois
Crunchy on day one and day one-hundred.
Cœur baratté lentement
Real cream, filled to the very tip.
Jamais de congélo
Lives happily at room temperature.
Pile format de poche
Exactly pocket-sized. Coincidence? No.
Diagram not to scale — happiness shown at actual size.
05The origin scoop
Everyone’s favorite bite is the last one — the crunchy tip with the cream pressed all the way in. We just decided to make a snack that’s only that bite.
L’envie
It started at a parlor counter, like most good ideas. Every cone we ever loved saved its best trick for last — that final inch where crunchy waffle and cool cream finally meet. We kept finishing cones and thinking the same dangerous thought: why can’t the whole thing taste like this?
La recette
Cream is a crunchy shell’s natural enemy — it softens everything it touches. Our fix took a while: bake the waffle twice for a deeper crunch, then seal it from the inside with a whisper of cocoa butter so the cream can’t sneak in. Batch 213 was almost perfect. Almost isn’t a flavor.
Le sachet
Then came the fun part: putting the parlor in a pocket. Shelf-stable, so there’s no freezer between you and a cone. Resealable — in theory; no bag has survived long enough to prove it. And bilingual on every panel, because a snack this proudly Canadian should be delicious in both official languages.
We didn’t invent the cone. We just kept the best part.
06How it's made
Waffle batter, pressed thin and baked twice — until it snaps like it means it.
Cream churned slow, so it sets silky and never icy. Patience you can taste.
Every cone filled to the very tip. The tip is the point. The point is the tip.
Sealed crunchy into a 50 g bag with the drippy logo on the front. Off it goes.
07When to cone
Scientifically speaking, there is no wrong moment — we tested every hour, twice around midnight, just to be sure.
7:42 AM
The trade offer every kid accepts.
3:00 PM
Between meetings, beneath deadlines.
12:30 PM
For emergencies, allegedly.
8:15 PM
The crunch the popcorn wishes it had.
Somewhere on the 401
No melting, no napkins, no mercy.
11:58 PM
The fridge light knows your name.
Findings self-reported by people holding suspiciously empty bags. Toujours l'heure du cône.
08Word on the street
Unpaid, unprompted, lightly crumb-dusted — real notes from the cone community.
Ate the whole bag in the parking lot. Zero regrets, some crumbs.
It's the last bite of an ice cream cone, nine times in a row.
My kid trades two fruit snacks for one of these. The market has spoken.
Bought one bag to try. Left with six. This is a review of my willpower.
Hid a bag in the salad drawer. Nobody in this house checks the salad drawer.
Resealable bag. Adorable idea. Never once made it to the reseal.
The crunch startled my cat. She forgives me. I'd do it again.
One lives in my desk for 3 p.m. emergencies. It is always 3 p.m. somewhere.
No freezer, no spoon, no melting on the bus. Ice cream could never.
Brought a bag to book club. We did not discuss the book. Five stars.
09Fine sprinkles
No. Shelf-stable cream, crunchy shell, happy at room temperature. The freezer is jealous, honestly.
Still curious? cremior@chefceber.com — a human answers.
10Stay close
Flavor drops, restocks and the occasional coupon. No spam — we're a cone company, not a content farm.
No webstore yet — Cone Cône travels the old-fashioned way: shelf by shelf, sighting by sighting. Confirmed so far:
Wholesale or press? cremior@chefceber.com
