Born in Saint Lucia, loved for generations
From a family dairy in the Cul-de-Sac Valley to the ice cream Saint Lucia grew up on.
Depuis les années 1940, une vraie glace saint-lucienne.
A dairy at Ferrands Estate
Our story began in the late 1940s, when Denis Devaux established a dairy farm at Ferrands Estate in the Cul-de-Sac Valley, just south of Castries. Ferrands milk was sold fresh from the farm in pint and quart bottles from the Devaux family home on Brazil Street. It was simple, local and fresh, often still warm from the cow when it reached customers.
As more people came to depend on Ferrands for their milk, the small family operation grew. By 1964, demand had outgrown what the farm could supply, and the first Ferrands Dairy processing plant opened at Mayfield in Castries.
Sold in pint and quart bottles
From the Devaux family home on Brazil Street
Fresh from the farm, often still warm
Four moments that shaped Ferrands
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Late 1940s
The Ferrands Estate Dairy
Denis Devaux establishes a dairy farm at Ferrands Estate in the Cul-de-Sac Valley, just south of Castries.
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1964
The Mayfield Plant
Demand outgrows the farm. The first Ferrands Dairy processing plant opens at Mayfield in Castries.
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1970
Ferrands Special Ice Cream
Charles Devaux joins the business and introduces Ferrands Special Ice Cream. Independent vendors begin selling it from wooden carts they build themselves.
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1998
Back to Cul-de-Sac
A new processing plant opens at Ferrands Estate, bringing the business back to the place where it all began.
Produced right here in Saint Lucia
Our ice cream is made at our own plant on Ferrands Estate, in the Cul-de-Sac Valley where the dairy began, and delivered islandwide by the Ferrands team.
Ferrands Estate, Cul-de-Sac Valley
Delivered islandwide by Ferrands
Ferrands ice cream since 1970
More than the products we make
Over the years, Ferrands has become about more than the products we make. It might be…
…the ice cream from a cart after school,
…a favourite flavour shared with family,
…or the taste of Ferrands Eggnog at Christmas.
Simple things, but they are part of what makes a local brand feel familiar, and why some Ferrands favourites stay with people long after childhood.
Today we make more than 30 ice cream flavours at Cul-de-Sac, along with chocolate-coated ice cream bars, Creamsicles, yogurt, frozen yogurt and sorbet. We keep added sugars in mind, avoid preservatives, and use local ingredients wherever we can.
Cream n’ Bean
Cream n’ Bean gives us somewhere to try ideas that may not fit the regular range. These have all found their way onto the menu:
Dite Kako
Peanut Punch
Guava Rum
Tipsy
Pomme Damour
Through all of it, the people behind Ferrands have remained part of the story. Generations of employees have helped build the business, some for a few years, others for decades.
The story continues
We are still making our products here in Saint Lucia, still developing new flavours, still building on what came before.