BY SUSAN E. CAMPBELL
There are big changes underway at the
old-fashioned ice cream stand that has graced
1133 Route 9 in Queensbury for more than 50
years, changes that will expand Martha’s Dandee
Creme products locally and potentially
across the United States.
Anyone traveling past Six Flags Great Escape
in Queensbury may notice excavations
underway that will allow a 2,700-square-foot
addition to the soft-serve business that predates
the amusement park, and which sits on
what was once a chicken farm.
Dennis Lafontaine, who owns the business
with his wife Elizabeth, said that when they
purchased Martha’s in 2009, he knew they
would make enhancements to the brand, one
scoop at a time.
“My philosophy is: Do one thing at a time
and blow it out of the water, but don’t expand
too fast,” said Lafontaine. “Then we can focus
on the next thing.”
First step: Martha’s will return to serving
food.
“There was no restaurant at Martha’s when
my parents owned it from 1982 to 1999,” he
said. “But there was food service under other
management.”
Lafontaine said The Grill at Martha’s will
serve homemade burgers, Philly steak, sausage
with peppers, fresh-cut french fries, hot
dogs and other items.
Plans call for an elevator to transport food
and supplies to the basement for storage and
preparation.
There will be no tables inside, but a new
heated pavilion will seat 80 to 100 customers,
he said. Martha’s Dandee Creme will continue
to be open seasonally, from Memorial Day
to Columbus Day, although ice cream sandwiches
will be available online and in shops,
yet to be determined, year-round.
The next step is to add Martha’s brand of
ice cream sandwiches using the 37 flavors of homemade soft serve that Martha’s has
become famous for, and not just among Lake
George visitors and residents, Lafontaine said.
Trip Advisor online named Martha’s Dandee
Creme one of the 10 best ice cream parlors
in the U.S.
“Our name has become known outside of
this area and we are meeting the demand,”
Lafontaine said.
The ice cream sandwich product line will
be wholesaled and distributed in and out of
New York state. Lafontaine said the demand
could take the Martha’s brand practically
anywhere. Packages of 12 custom-made sandwiches
in the flavors of choice can be ordered
online and promptly shipped anywhere on
dry ice.
“When word first got out in the media about
our plans, our website received 36,000 hits in
just one day,” said Lafontaine.
When construction is complete, Martha’s
will have added five new windows for ice
cream service (there are eight now) and
five windows for food service. The staff now
numbers 25 but will double to about 50 when
in full swing, he said.
Lafontaine said Martha’s will remain a
family business. The oldest son, age 22,
works in the business full time and yearround.
The next oldest, age 20, is at Oneonta
College studying food service. And there are
two younger children who may take to the
business.
“We want to build a business where people
come by and feel excited by our products,”
said Lafontaine. “Giving people ice cream and
making them happy is a cool job.”
Lafontaine has contracted with three firms
for the building project: Ellsworth & Son Excavating
Inc. of Lake George, Rucinski Hall
Architecture of Saratoga Springs, and Hilltop
Construction of Hudson Falls.
The company website is www.marthasdandeecreme.com.