MARYSVILLE — City officials and the families helped celebrate the opening of Marysville’s only frozen yogurt shop Jan. 30.
Prior to opening Blu Berry Frozen Yogurt in Suite A at 1206 State Ave., Rickelle Pegrum worked at Nordstrom’s for 18 years, while her husband, Jeff, was a fire captain for Everett for 22 years.
“We did over a year of research and preparation,” Rickelle said of the need for a yogurt shop in town. “I think there might have been a TCBY here at some point, but it was definitely before my time.”
The couple saw an unmet need, not only for frozen yogurt, but also for a family friendly hangout for all ages, one they hope will bring together the community.
“We’re a little different from most frozen yogurt places,” Pegrum said. “Most other yogurt shops are very modern and cold, with metal chairs and tables. Ours is warm and cozy and inviting, with wooden furniture and a fireplace. It’s a place where you can linger. You don’t feel you have to eat and run. You can stay and chat.”
This personalized feel extends to the shop’s menu, whose flavors rotate regularly, and whose homemade whipped cream is fresh daily, just like its fruits.
“None of our fruits are canned,” Pegrum said. “We’ve got all sorts of options. If you want no-sugar or no-dairy yogurt, you can get that. Almost all our flavors are gluten-free, and if you have a peanut allergy, just tell us. We’ll take the toppings right out of the containers, to make sure there’s no cross-contamination.”
The couple plans to “Pay It Forward” by asking customers if they’d like to round up their orders to the nearest dollar, and then donating that extra money to a different local charity each quarter.
“We want to keep that money in Marysville,” Pegrum said.
With even more products on the way, including espresso and smoothie machines, plus fresh-baked cookies and brownies that Pegrum promised will be made from scratch, she and her husband hope folks will stop by for birthday parties, business meeting, or even just places to crash and do some homework after school.
