It was a chance meeting in sunny Hawaii that first brought self-serve frozen yogurt to chillier
Seattle. The Ciobanu girls, Cienna and Carys, were eating at the famous Duke’s restaurant on
Waikiki. They made friends with the hostesses who asked if they could treat the young girls to
self-serve froyo. When the girls came back, they could not stop talking about the experience of
creating their own frozen masterpieces and controlling their flavors and toppings. Cienna and
Carys begged their parents to take them back later that same day, and that’s when the
lightbulb went off!
Gabe Ciobanu and Julie Ogata Ciobanu fell in love with self-serve froyo immediately, and knew
they had to open their own shop in Seattle. For 12+ years, the Ciobanu family has owned
several frozen yogurt shops, and are excited to introduce their latest venture Chill. It’s designed
to offer even more flavors and toppings than ever before. “We really wanted to control more of
what we know the University Village and Seattle community likes including more choices,
healthier ingredients,” says Julie.
Even with more than a decade in the biz, the Ciobanus feel it’s the best sign they never get tired
of froyo and when they enjoy a cup they still say, “Yum! This is so good!”
Below are some of their fav mixes:
Fruity: swirl the sorbets together. A swirl of original tart. Then top with mochi, fresh
strawberries and fresh blueberries.
Chocolatey: peanut butter, cappuccino, chocolate froyos. Top with chopped PB cups, brownies,
cookie dough bites, hot fudge and warm caramel syrups.
Fruity: green apple sorbet with warm caramel topping and graham cracker crumbs.
Sweet: cappuccino with chopped almonds.
Fruity: Dole Pineapple Whip sorbet (just like at Disneyland) with strawberry popping boba.
Tart: pomegranate raspberry tart with fresh strawberries and mochi.
Fruity: any sorbet straight-up (no toppings!)
Chocolatey: Irish mint froyo with hot fudge, brownies, Oreo crumbles, and mini chocolate chips.