Scoop and Cone

Chimney cakes turning beside the yogurt machine

Two things share this counter: frozen yogurt and chimney cakes. The chimney cake is the Hungarian kurtoskalacs, a spiral of dough wound onto a spit and cooked as it turns, which gives it a caramelised, crisp shell instead of an oven-baked crumb or croissant layers. It comes finished with cinnamon sugar, chocolate, nuts or powdered sugar, closer to street-food dessert than to anything from a patisserie. The frozen yogurt is the second anchor, served in cups or cones and customised with fruit, sweets, nuts and sauces, with banana splits covering the classic sundae end of the menu. Scoop and Cone opened in 2024 in a former frozen yogurt space in West Hollywood, and the pairing of grilled dough with soft-serve tang is the whole concept.

A dessert window for the evening crowd

Read it as a small dessert window rather than a cafe. The counter-service model keeps ordering fast: pick frozen yogurt or a chimney cake, add toppings, and carry it out without turning dessert into a sitting. The footprint is compact and the setup is counter-led, with little or no seating to speak of. Its position in the Rainbow District, in the middle of a corridor of bars and restaurants, shapes who comes and when. Foot traffic builds in the evening, and the shop works best as an impulse stop for groups moving between other places. It also hosts frozen yogurt parties for groups, which extends the format beyond walk-up dessert into birthdays and events built on the same customisable idea.

Build your own chimney cake, then a yogurt cup

Start with a chimney cake, the item that separates this from every other frozen yogurt counter. The spit-cooked spiral delivers texture as much as sweetness: crisp outside, coiled and soft within, then coated in cinnamon sugar, chocolate, nuts or powdered sugar. Building your own is the way to use it, since the dough is the constant and the finish is the variable. Nothing here is sourdough, croissant, eclair or brioche, and there is no bread baker or pastry chef behind the window. For something cold, build a frozen yogurt cup or cone with fruit, sweets, nuts and sauces, or take a banana split when the craving is old-fashioned sundae. The representative order takes both sides at once, one chimney cake hot from the spit and one yogurt to eat while walking.