
Made by Marcus adds workshops and waffles with upcoming Mill Creek location
Marcus Purtzki says Edmonton's newest Made by Marcus location, set to open in Strathcona this spring, could be the ice cream empire's most successful to date.
"I'm actually very, very excited for this shop. I think it could be our highest grossing shop," Purtzki, the titular owner of Made by Marcus, told Taproot. "I do think there's something very community-esque about it."
Purtzki opened the first Made by Marcus in 2016 in Calgary. Since then, the artisan creamery has grown to six locations, with Strathcona's set to be the seventh. Made by Marcus's first Edmonton store was in an alley off of Whyte Avenue, near 104 Street, and opened in 2019; the second opened in 2021 in the same historic building as Wilfred's (which Purtzki has since purchased) in the Brewery District. The latest, which Purtzki calls the Mill Creek location, is set to open at 9853 89 Avenue NW as early as late May but will "probably" open in the first week of June, he said.
His high hopes for the newest Edmonton shop are tied to the building itself. Its house-like appearance lends a sense of warmth, he said, and it has ample seating. In the back, there's also more workspace compared to the other Edmonton locations. Purtzki said that means he'll be able to increase production, and staff will be able to host ice-cream-making workshops in Edmonton for the first time, though not until the slow season for scoop service starts in October.
In Calgary, "We've sold out almost every ice cream workshop we've done in the last three years," he said. "It's been, like, 200 workshops. We really want to bring that Edmonton."
Purtzki will also experiment with a new concept in the back area of the Mill Creek location — Lil' Willy's. The pop-up will be in the space to serve waffle-based desserts and coffee. Lil' Willy's began inside Wilfred's in February, shortly after the latter suspended evening service.
He said the service reduction occurred because Wilfred's and Made by Marcus share seating. "It became really hard to run the two brands in the evening, because there wasn't much room for the Wilfred's customers to come in."