Blueboy leans into nostalgia without getting stuck in it. This Plateau shop channels a ’50s diner vibe—chrome accents, pastel colours, jukebox energy—but the menu feels fully contemporary. It’s a family-run operation that makes its own frozen yogurt, ice cream, and sorbet on-site, changing flavours weekly and leaning into the unexpected. Think pomegranate-rose, Tahitian vanilla with caramel and Oreos, or a mochaccino churro sundae. The frozen yogurt setup is weigh-and-pay: pick your base, pile on toppings, pay by the gram. But the real showstoppers are the over-the-top creations served in pineapples or carved-out watermelons, often announced spontaneously on social media. Fried churro cones, fruit-packed sundaes, and seasonal surprises make Blueboy more than a summer pit stop—it’s a choose-your-own-adventure dessert lab. If you’re craving something a little extra (or a lot), this is the spot that understands dessert as performance.
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