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Marlow

Contact

Talk to the kitchen

There are nine of us and no call centre. Whatever you send here lands in the inbox the person who churned your sorbet reads, somewhere between the morning batch and the afternoon one.

The Marlow counter in the late afternoon, with the day’s tubs set out on ice.
  • One working dayWeekdays. Anything sent at the weekend is read on Monday morning.
  • A person, not a queueNo ticket number, no bot, no position in a line.
  • Nine of us, one inboxThe kitchen, the counter and the van share it.
  • Nothing keptWe reply, and then your address leaves the system.

Write to us

The more specific the better — a flavour, a date, a postcode. Vague questions get vague answers and then we both write twice.

Demo formNothing here is transmitted. There is no request, no inbox and no storage behind this form — values stay in the page until you reload. Please do not type anything you would not put on a postcard.

Optional

Only if you would rather we rang.

Optional

Only if you are writing about wholesale or an event.

If it is about an order, the name it was placed under and the delivery day are usually enough for us to find it.

How should we reply?

No message is delivered. Nothing you type is kept once this page is closed.

Who reads what

Four desks and four people. Choosing the right one on the form is the difference between an answer this afternoon and an answer after it has been forwarded twice.

  • The counter

    Ines

    Walk-in orders, gift boxes, the waiting list for the mochi, and the daily question of what is actually in the cabinet today. Ines also knows which flavours are about to run out, which is not something the website can tell you.

    counter@marlow.exampleTue–Sun, 11:00–18:00

  • Wholesale

    Sasha

    Cafés, cinemas and the three hotels currently pouring our sorbet. Expect to be asked about your freezer before you are asked about volume — a cabinet that cycles above −16°C will ruin the product and the conversation is cheaper than the delivery.

    trade@marlow.exampleMon–Thu, 08:00–15:00

  • Orders and delivery

    Petra

    Dry ice, a box that arrived soft, an address that changed after you ordered. Petra packs the boxes herself, so she can usually tell you which van yours went on and what the temperature log said when it left.

    orders@marlow.exampleMon–Fri, 07:00–16:00

  • Kitchen and collaborations

    Jonas

    New flavours, festival stands, restaurant collaborations and anyone who wants to photograph the churn. Jonas says no to most of it, but he says no quickly, which is the part people appreciate.

    kitchen@marlow.exampleMon–Fri, 06:00–14:00

If a box arrives soft, write before you write a review. We will have another one out on Tuesday.

Where we are

One kitchen with a counter attached, and a stall that only exists on Saturdays. Both are worth the trip for different reasons.

The kitchen and counter

Where everything is made

Nørre Farimagsgade 141364 København KDenmark
Monday
Closed — the deep clean
Tuesday to Friday
11:00 – 18:00
Saturday
10:00 – 19:00
Sunday
11:00 – 17:00

The churn runs from six in the morning and the cabinet is filled at eleven. Come before two if you want the full range; come after five if you would rather have the counter to yourself.

The Saturday stall

Torvehallerne, hall two

Frederiksborggade 211360 København KDenmark
Saturday
09:00 – 15:00
Every other day
Not there

Four flavours, chosen on Friday night depending on what the fruit did that week. It is the only place we sell single scoops, and it sells out by one more often than not.

Asked most often

Five that arrive weekly. Everything else genuinely is worth writing to us about.

Can you ship outside Denmark?
Within the EU, yes, in an insulated box with dry ice that holds for about four hours past the promised window. We only ship Monday to Wednesday so nothing sits in a depot over a weekend, and we will not send at all if the forecast at your end is above 28°C.
Do you cater weddings and parties?
Up to about 200 people, and only if we can get a van to the door. We bring the cabinet, the tubs and one person to serve. Ask at least six weeks out, and expect us to suggest three flavours rather than the eight you wanted — a queue moves faster than a menu.
Why does a flavour disappear?
Because the fruit did. We buy from three farms and churn on the day it arrives, so a flavour lasts exactly as long as the delivery does. Nothing is restocked to a schedule and we do not keep a waiting list except for the mochi, which is the one exception.
Is there anything without dairy?
The sorbets, all of them, and they are made on a separate line with separate paddles. Nut traces are a different matter — pistachio runs through the same kitchen and we will not tell you otherwise.
Can I visit the kitchen?
Not while we are churning, for the same reason you would not want a stranger in your kitchen at six in the morning. Ask Jonas about a Thursday afternoon and he will usually say yes.

What happens after you write

It is read, not triaged

No auto-reply, no ticket number. Whoever opens it first either answers it or walks it over to the person who can.

You get one answer, not four

If a question spans the counter and the van, we work it out between ourselves before replying rather than copying you into it.

A wrong order is replaced first

We send the replacement before we ask what happened. Asking first turns a bad week into a bad fortnight.

Then your address leaves

It is used to reply and nothing else. There is no marketing list unless you go and ask for the letter yourself.

The flavours