Who we are
The Sadboy Philosophy
At Sadboy, we’re on a mission to make the best ice cream in the Milky Way.
We believe ice cream is uniquely transportive, comforting, and communal. It can take you back to childhood, soften a bad day, or turn a tiny moment into something worth remembering. To capture this, every flavor we make starts with quality ingredients, a little nostalgia, and (let’s be honest) more than a few tears.
We’re here to recreate the flavors of childhood, support our local community, and make something sweet enough to help even the bluest day end with a little hope for tomorrow.
Cone appétit.
Meet the O.G. Sadboy
Chef Michael Kimball grew up a sensitive boy with a sweet tooth and a dream, staring out a rainy window in a Seattle suburb listening to Come Clean by Hilary Duff. From an early age, his mom (a trained food scientist) taught him to love food and appreciate flavor, as well as the comfort that can come from a good meal or a sweet treat.
After earning a degree in nutrition from Utah State University in 2017, Michael moved to Denver to attend Auguste Escoffier School of Culinary Arts. When he completed that program, his career moved him into professional test kitchens, honing his ability to develop recipes and commercial food products while also developing a knack for food photography
Michael started Sadboy Creamery in 2023 with the belief that ice cream should feel a little emotional, a little nostalgic, and maybe just dramatic enough to justify eating it straight from the pint on your kitchen floor.
Michael Kimball
Founder/CEO