Quintin Quinlivan is a native of New Orleans and grew up with food being a center of all family events. His first ice cream experience was as a child, turning the old-fashioned hand crank ice cream maker with his brother and cousins at the family farm in Missouri. Quintin started to pursue his pastry career in 1984, first attending culinary school, and then moving to Europe to hone his skills and be mentored by masters of the trade in Switzerland. After returning to the US, he worked as pastry chef at hotels in Dallas and Sedona, and then finally back home in New Orleans.
The Scoop: Our History
Quintin’s Natural was founded in 1998 by Pastry Chef Quintin Quinlivan to produce premium quality ice cream and sorbet for New Orleans restaurants and hotels, using only the purest, most natural ingredients possible. We first rented a small space in the old Gold Seal Dairy building in Mid-City, and later moved production to our permanent home in the Irish Channel in 2002. Since then, we have forged relationships with local chefs across the city and beyond.
While masters of classic technique, we at Quintin’s Natural always enjoy innovating new and unique flavors or specialty products for our customers. We have also expanded into local grocery stores with our pints, and are a regular fixture in Jackson Square every year at the French Quarter Festival.
Quintin's Natural is the proud winner of the 2017 King Cake Festival for Ochsner Children's Hospital.
Quintin's Natural is proud to donate yearly to the Children’s Hospital Sugarplum Ball, New Orleans City Park, Lark in the Park.