Down the street from the Gibson Girl is the Carnation Cafe.
In January 1997, the Carnation Ice Cream Parlor closed. Guests could no longer enjoy a sundae while sitting on a tall stool at the spectacular ice cream counter.
The outdoor area survived as the Carnation Café after an extensive remodeling, completed March 1997. Guests could order from a traditional breakfast menu or new lunch and dinner menus.
Around the same time, Nestlé, which had acquired the Carnation Company in 1985, phased out the Carnation Ice Cream brand in favor of their other brands (including Edy’s, Dreyer’s, and Nestlé). Disneyland was allowed to keep the Carnation name.
The space that had been occupied by the Carnation Ice Cream Parlor since 1955 became the counter-service Blue Ribbon Bakery, hosted by Nestlé Toll House.
Next door, guests found a new place to buy ice cream—the Gibson Girl Ice Cream Parlor, hosted by Nestlé Ice Cream.
The Carnation Company began in 1899 as a maker of evaporated milk. Over time, the brand grew to include refrigerated dairy products, ice cream, and other grocery items. The star here at the Ice Cream Parlor is, of course, the ice cream.
In Disneyland, the Carnation Ice Cream Parlor was a Main Street institution dating back to opening day in 1955. In 1977, the restaurant expanded to fill West Center Street with an outdoor dining area.
I love the red and white theme of the decor. Many times while at Disneyland I have seen both Mary Poppins and Burt walking along the street mingling with guests.
We're going to side step down another area and visit the well known Ice Cream Truck!
In 1920, Harry Burt, a Youngstown, Ohio candy maker, created a special treat called the Jolly Boy Sucker, a lollypop on a stick. That same year, while working in his ice cream parlor, Burt created a smooth chocolate coating that was compatible with ice cream. It tasted great, but the new combination was too messy to eat. As a solution, Burt’s son, Harry Jr., suggested freezing the wooden sticks, used for Jolly Boy Suckers, into the ice cream. It worked!
Burt called his creation the Good Humor® bar, capitalizing on the then widely held belief that a person’s “humor,” or temperament was related to the humor of the palate (sense of taste). Convinced that he had something big on his hands, he filed for a patent at 3 a.m. on January 30. The patent officials didn’t share his sense of urgency. It took three years and a personal trip to Washington, D.C., with a five-gallon pail of Good Humor® bars before Burt was finally granted exclusive rights to “ice cream on a stick.”To market his new product, Burt sent out a fleet of 12 chauffeur-driven trucks, all with bells. The Good Humor® bar was an immediate success in Youngstown. Customers liked that the ice cream was on a stick, and the Good Humor® men in their white uniforms promoted a clean, wholesome, and trustworthy image. - Ice cream wagon