Berlin’s ice cream scene is brimming with artisan parlours, but none quite match the creativity and quality found at Jones in Schöneberg. Co-founded by French pastry chef Gabrielle Jones and partner Jan Diekmann, Jones has gained renown for its inventive flavors like cherry-tonka bean and licorice-black caramel.
Jones elevates traditional favorites like vanilla and chocolate by blending them into unique combinations such as vanilla-caramel brownies or Earl Grey with shortbread and lemon curd. What sets Jones apart further is its commitment to craftsmanship—all elements, from shortbread to marshmallows to cones, are made from scratch, ensuring a superior taste experience.
Celebrating its 10th anniversary this year, Jones is expanding its footprint in Berlin with not one, but two new locations. Formerly housed in a small truck and later a Schöneberg storefront, Jones has now opened a new spot in Prenzlauer Berg near Eberswalder Straße U-Bahn, with another set to launch in Kreuzberg on Wiener Straße in July.
The Prenzlauer Berg location, smaller in size, offers a cozy escape for families to enjoy their cones, while Kreuzberg will provide seating, a coffee bar, and a similar ambiance to the original Schöneberg store, complete with charming interior designs reminiscent of summer destinations in the northeastern US.
Gabrielle Jones attributes the success of her ice cream empire to her lifelong passion for the frozen dessert. “Ice cream has always been my favorite since childhood,” she admits, now applying her expertise in milk-fat ratios and sugar combinations to perfect each scoop.
Despite ambitious plans for national expansion, Jones has been deliberate in its growth strategy. “We always envisioned more locations,” Jones notes, “but finding the right fit with supportive landlords and reasonable rents took time.” With the new sites secured this year, Jones is poised to bring its exceptional flavors to more Berliners.
As demand surged at the original Schöneberg store, Jones recognized the need for a larger production facility. A new commercial kitchen in Wedding will handle increased output, ensuring consistency without compromising quality—a hallmark of Jones’ small-batch approach.
While changes accompany the expansion, Jones remains committed to its core values. Though popular cookies are no longer on offer, patrons can still expect a rotating selection of flavors that reflect Jones’ affinity for classic American and English pastries, from carrot cake to burnt marshmallow.
“In scaling up, maintaining quality is paramount,” Jones asserts, underscoring her dedication to delivering exceptional ice cream experiences as Jones continues to grow across Berlin.
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