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Luanne Ronquillo, Founder and ice cream aficionado at Ruru Baked, worked closely with TSO Music Director Gustavo Gimeno to orchestrate the Be Major flavour, in celebration of TSO's 100th anniversary this year.
Now, for the ice cream details. Be Major is crafted with a base of pistachio ice cream, with hints of bright and citrusy blood orange and fragrant orange blossom. According to the TSO, the harmony of contrasting flavours represents the orchestra's rich repertoire and diverse artistic programming, which includes time-honoured masterworks and the new work of living composers. The fact that Be Major starts with an Italian classic -- pistachio ice cream -- is also a nod to the TSO's programming.
Ronquillo herself is a fan of the TSO.
“I appreciate what goes into making and performing music,” she said in a recent press release. “Each musician in the Orchestra, from the triangle to the trumpet, playing a part in the overall effect of each piece—it’s exhilarating to witness it all come together.”
Ice cream is a natural treat for a celebration, and the arts and food have much in common, according to Maestro Gimeno.
“[T]here are bridges between arts, sports, food—organic, non-forced connections," and, “the universality of craftsmanship and the interconnectedness of it is an exciting space to play in and certainly a fun way to introduce the Symphony to new audiences," said the Maestro.
This is the TSO's first-ever edible collaboration, and Ruru Baked's first foray with pistachio, according to the release.
Ruru Baked is known for its creative, small-batch custard ice cream and treats at its location in Bloordale.
The TSO's 2022/23 season kicked off the orchestra's Centennial with Be Major ice cream, and will continue with anniversary-specific programming.
Those who love ice cream and symphonies can find Be Major for sale at Ruru Baked at 659 Lansdowne Avenue until October 21.
Ruru Baked is closed on Mondays, open on Tuesdays and Wednesdays from 1 to 9 p.m., open from Thursday to Saturday from 1 to 10 p.m. and open on Sundays from 1 to 8 p.m.