Molly Moon’s Redmond

Redmond, WA

Molly Moon's Homemade Ice Cream

Our first shop on the eastside features our first-ever open kitchen format where ice cream lovers will be able to see the process of how we make our ice creams.

Molly Moon


  • Ludo Secretant
  • Jacob Landry
  • Joe Mckay
  • David (DJ) Fleming
  • Matthew Sims
  • Rogan Taipale
  • Ben Frey-Booth
  • Collaborators

    The project was realized in collaboration with Molly Moon Neitzel and Leann Crist and Ryan Jorgenson with Graham Baba Architects. Special thanks to Total Plumbing, Merit Electrical, New Castle Mechanical, Armorclad Floors, B&E Insulation, Fine Finish Millwork, NW Elements, Tile Stone Designs Inc and Chris McMullen Productions. Photographs courtesy of Suzi Pratt.

    Press & Links

    "Neitzel is bringing the full Molly Moon’s menu to this shop, which she calls “our most beautiful shop so far. There will be no wall between front and back of house, and that means that the whole ice-cream making process will be on view for our customers." —

    "Molly Moon Neitzel and the team behind her popular Molly Moon’s ice cream are approaching the eighth anniversary of the first location in Wallingford, which started topping cones on May 10, 2008, and no better way to celebrate than by opening the brand’s seventh ice creamery. The new shop is also Molly Moon’s first Eastside location, opening Friday, April 8 in the historic Redmond State Bank building in Redmond[...]One detail marks this location different than the rest: Redmond has the company’s first open kitchen format. Until now, only kids would be able to view the ice cream elements being made in the back kitchen at each location, through a window height appropriate for youth. With this location’s buildout the view is accessible to all, with stovetops facing the customers outside and plenty of counter space where the culinary team preps and chops. The window is on the side of the building where Molly says “you can watch our ice cream makers put the milk, cream, and sugar, and whatever else makes that flavor into the machine and watch it come out. You can take your cone outside and watch them pull strawberry ice cream out of the machine right then. There’s not really a hidden space in the whole kitchen.”" — Seattle Met