An area native’s cool journey to the freezer section

“I've been a gypsy, traveling ice cream truck man since 2015,” says Westray Paul, the founder and flavor creator behind his namesake concept Westray’s Finest.

The Midlothian native never thought that he would be a purveyor of pints, let alone ones that sport a picture of his smiling face. But after landing a corporate gig post-college, the sarcastic East Carolina University grad found himself craving something more, something sweeter, something fun. The answer to his existential mid-20s crisis: Head to New York City and apprentice with some of the most up-and-coming specialty ice cream shops in the country.

Paul’s first foray into working with ice cream was aboard a Van Leeuwen food truck. Founded in 2008, the company on a mission to serve good ice cream with simple ingredients started as a humble, yellow nomadic venture, and has since introduced dozens of stores and their pints ubiquitous at grocers across the country. Following his stint at Van Leeuwen, Paul landed in the kitchen of the small-batch, Brooklyn-born Oddfellows. It was there that he began to dabble in ice cream-making. The hands-on experience inspired Paul to re-enroll in school, well, sort of. Hoping to develop his skillset even further, Paul signed up for the Ice Cream Short Course at Penn State, a 130-year-old program that has been completed by big wig makers such as the founders of Ben & Jerry’s.

In 2014, Paul saw the owners of Van Leeuwen post to social media that they were selling one of their trucks. He took it as a sign. In a full-circle moment, Paul purchased a truck that he had once scooped ice cream on with the hopes of introducing a biz of his own. Embracing a fun and relaxed lifestyle that aligns perfectly with the frozen treat, Westray’s Finest made its debut in 2015, boasting the mantra “All best days.” 

While the brightly colored four-wheel concept can most often be found popping at area events and farmers markets, last year Westray’s locked down a brick-and-mortar space at 214 N. Lombardy St. in the Fan.

Of his adoration for the cool confection Paul says, “Taking time for ice cream is a way to briefly check-out mentally, like having a beer. A way to pause whatever hustle you're working on in life and forget your worries for a moment.”

Described as dense and decadent, the flagship flavors of Westray’s Finest include Gold Rush, spiked with honeycomb-candy and dark chocolate swirls; Madagascar Vanilla Bean made using bean pods that hail from the island of Madagascar; and Cookie Clock-out studded with chocolate chip cookies and peanut butter ribbons.

With summer around the bend, Paul says, “I'm planning to add a delicious Campfire S’mores. This flavor will feature our own homemade graham crackers, which makes a huge difference in taste — I've already made multiple batches.”

Last year, Paul met Ellwood Thompson purchasing director, Dan Lamprecht, during one of his visits to Hatch Kitchen. Shortly after, pints of Westray’s Finest could be found at the Carytown grocer.

“The relationship has been beneficial in that it has furthered our connection to the Richmond community by being featured alongside so many other awesome local brands,” shares Paul. "I shop at Ellwood’s almost daily and one of our staff from last year currently works at Ellwood’s. While standing in the check-out line, I'll see people I went to grade school with and get to toot my own horn by telling them they can get the best ice cream on the planet in the freezer aisle.”

Chances are, if you’ve visited the mobile concept, the interaction was memorable, thanks to either a dad joke — think Phil Dunphy of “Modern Family” — or a cone of Westray’s playful Oreo Espresso. While ice cream is inherently nostalgic, and loved by many, Paul says one of the biggest bonuses of the business is witnessing the camaraderie among staff and the friendships they form with one another.

"Seeing them rise to the challenge of conquering an imposing line of customers for hours at a time, and the bond that occurs with their co-workers and the satisfaction they feel from it,” he says. “This is something I'd done on my own for years now, but to share this experience with them (I still scoop) and know that it will one day be a fond memory to them is rewarding for me.”