Our story · Notre histoire
It started with the last bite.
The crunchy tip with the cream pressed all the way in — the bite everyone saves for the end. Cremior began with one stubborn idea: that bite deserved its own bag.
01The long churn
Five moments that made Cremior.
Every snack has an origin story. Ours has an argument, 214 batches, one very hardworking accent — and a tip that refused to be ignored.
- 01Moment
The parlor argument
La dispute du salon
Every table has one sacred debate, and ours was about bites. The first-bite camp praised the fresh crunch; the middle-bite camp praised balance. Then someone held up the tip — cream pressed all the way into the point — and the table went quiet. The tip won. It always does.
- 02Moment
214 batches
214 fournées
Recreating that bite meant a small war with physics: cream softens everything it loves. The breakthrough was a double bake — once for structure, once for attitude — plus a whisper-thin cocoa-butter seal so the cream can never sneak into the shell. Batches 1 through 213 were lessons. Batch 214 was a snack.
- 03Moment
The name
Le nom
Cream deserved a superlative, so we invented one: Cremior — cream, with more. The cone itself got two names, because a snack this Canadian should be delicious in both official languages. Cone Cône: same pun, twice the charm, one very hardworking accent. The circumflex stays — it’s a tiny hat.
- 04Moment
The bag
Le sachet
Then we shrunk the whole parlor into 50 grams of pocket. Shelf-stable means no freezer stands between you and a cone — gloveboxes, backpacks and desk drawers are all valid parlors now. Crimped, sealed, and bilingual on every panel. Small bag, grandes idées.
- 05Moment
Nine flavors later
Neuf saveurs plus tard
We opened with cookies and cream, because you start with a classic. Then the kitchen got giddy: forest fruit, lemon cheesecake, peach and white chocolate, all the way out to matcha-strawberry. Nine little flavors and counting — the tenth is already auditioning, and it brings snacks to the interview.
fin. (for now · pour l’instant)
02House rules · Règles maison
What we churn by.
Three rules, taped above the churn since batch nº 1. Every bag still answers to them.
The tip is the point
La pointe avant tout
Maximum joy per gram is the entire business plan. If a bite isn’t the best bite of a cone, it doesn’t get in the bag.
Both languages, always
Toujours les deux
Every pun, panel and promise ships in English and French. If a joke only lands in one language, it goes back in the churn.
Crunch is a promise
Croquant, juré
A soft shell is a broken promise. Double-baked, cocoa-sealed and snap-tested — nothing leaves the kitchen quiet.
03The kitchen · La cuisine
Meet the churn team.
No cameras allowed in the kitchen — flour, mostly. So here’s the team as our art department sees them. The art department is also the Minister of Sprinkles.
Chief Crunch Officer
Snaps every shell in half. Purely for science.
Directrice de la Crème
Insists slow-churned is a lifestyle, not a speed.
The Tip Inspector
Cream to the very point, or the batch doesn’t pass.
Minister of Sprinkles
A department of one. Budget: somehow unlimited.
We didn’t invent the cone. We kept the best part.
— stamped, in spirit, on every bag of Cone Cône