Design & Construction Supervision: Gustav Mehlhose
Construction: 1907
Location: 2927 Fourth Street, Wyandotte (48192)
Years Active: Business from 1875-1999; this location 1907-1999
(Parlor opened 1936; closed circa 1960s)
Centennial business recognition: 1986
Current Status: Home to the Thomas Roberts Architectural Firm
Building restoration conducted by same (late 2010s)
Story: Preamble sourced from Emerson Mehlhose interview, courtesy Wyandotte Historical Society (2003); “Reflection” section by Kevin Harrison
Photos: Sign by Joe Maher (Century 21-Riverpointe); all others by Kevin Harrison
Date of visit: April, 2015
Preamble: The story of the factory
The Mehlhose family is recognized today as a pioneering family in Wyandotte and greater Downriver. Louis Mehlhose was the first immigrant from the Poland territory in 1848, settling in Taylor Township and was employed by the Eureka Iron Works as a “puddler,” according to recollections from his grandson Emerson, who would eventually helm operations at this historic ice cream maker. Louis purchased property at Oak & Fourth streets, but would move to Germany shortly after his wife died during childbirth in 1875.
It would be Louis’ brother – Hugo Mehlhose – who would locate here that same year and open a confectionary business at the corner of Biddle & Eureka Road, sharing the confection talents he had acquired living in Russia. Ice cream would be a featured staple early on, although the delicacy at the time was more restrictive: usually enjoyed only on Sundays or for special occasions. The earliest production of ice cream involved gathering large amounts of ice: a practice that Louis had known well and aided not only by the proximity of the Detroit River in-season, but by a second job he had working as a bottler serving the Goebel beer brand.
Early delivery routes were covered by horse & carriage. Among the group was Molly Kit, renowned for having mastered every stop along the route, which would come in handy in case one of the regular route drivers missed work on a certain day. In one instance, with Hugo as driver, Molly Kit remembered all the stops but one: a resident directly across the street from the store… but as Emerson recalled, “how could a horse tell dad he missed it?” Delivery trucks replaced the horse fleet by 1916.
Until the 1920s, vanilla ice cream was the only offering; then a pink version was introduced. Other additions included Mud ice cream, served at just nine cents each because, according to Emerson, it was “dirt cheap.” By the early 1930s, family members Elton & George were running the operation, and sold to Emerson and his wife (Winifred) in 1936. It was under their leadership that the parlor first opened later that year, lasting until the late 1960s. After that time, Emerson concentrated more on providing ice cream to restaurants and other firms.
Emerson would reluctantly retire and close the business in 1999, having no successor to take over with his children not showing interest in continuing. Uncle Harry’s Restaurant in Woodhaven was among the final clients for the Mehlhose brand. The building would then stand, literally frozen in time for many years afterward. Talks about what to do to the building were not made public, so the “guessing game” would continue.
That is, until a true fan of the building’s history – Thomas Roberts – saw a potential gem that could house his growing architectural firm. An official announcement of his purchase of the property was made in late 2014. With plans firmly in hand regarding renovations & restoration, Roberts allowed the community to pay the facility one last, reminiscing perspective at an open house held in April, 2015.
Personal Reflections:
I must admit to feeling somewhat melancholy as I was driving to the old Mehlhose Ice Cream factory site. But it must be prefaced that the chance to be inside a building which could only be peered into my entire life would trump any “what if’s” I might be feeling. When the News-Herald mentioned that the facility was a literal time warp – as if a worker locked the door after a long day and never returned – it was the absolute truth. Emerson Mehlhose’s desk out front still had news articles and notes set upon it from 1996.
We did not even need to be told not to touch the materials; we naturally respected the way he left things, assuming that we knew he might be the next one through the door!
The building is in remarkably good shape considering all the years it may have gone through the yearly elements without heat & utilities. It was also happily free of vagrancy. All that would be needed was some plaster re-dos, wiring, lighting and code specifications to be met, and it might still give Sanders and Stroh’s runs for their money.
It brought melancholy to me though, and not because other family members didn’t want to carry the business on. We must respect their decisions and reasonings. But it did surprise me that (as long as it was closed), Wyandotte’s Historical arm didn’t see fit to open it up as a museum of its own. Someone who would pass by and take a peek inside over the years undoubtedly saw two large Kelvinator freezers spanning the main (parlor) floor. Those were missing during the tour, and it was simply something that couldn’t go unnoticed. A week after the Open House, the storage tank for the fresh mix was set to be sold or scrapped.
Until I had read the News-Herald article advertising the Open House, I didn’t know it had actually sold. When I profiled the building with the “For Sale” sign on a Facebook history page in November 2014, I feared the building might have been leveled for parking. Thankfully, we won’t need to witness that.
Kudos also to the surviving Mehlhose family members (Noreen in particular) for desiring the integrity of the block to remain… and not sell the memories short.
It was also a disappointment to hear for sure it would no longer make ice cream, though this was fully expected. The combination of that as well as my jobs at Calder Dairy in 2000-2001 definitely piqued the interest of this frugal individual.
I had taken a brief job at Maximillian’s Mexican Restaurant on Elm Street downtown (site of The Little Pierogi & Crepe Kitchen in 2026) at about the time the Detroit Free Press did a great write-up on Emerson’s retirement. Jamie, the manager of Maximillian’s was looking to create a dessert menu, and one day we spent ten minutes simply staring through the windows.
“You know, this place just might work,” he told me. “I wonder how much he wants for it?”
It was only “fantasy” talk, but it did inspire me to attempt home-based ice cream making for a short while. I would have loved to obtain the old recipe from the family… I’d have soaked up the experience like a sponge.
Overall, I would say the end result ended as well as could be hoped. Under the ownership of Thomas Roberts, who plans to locate his growing architectural firm here while focusing efforts on historical preservations, the building is in good hands.
He had childhood ambitions to one day own this building, as did I one time.
The self-guided tour, which had over 200 people, probably stirred up the friendly spirit of Emerson Mehlhose – aviator extraordinaire – to the point I thought he’d wonder where all of Saturday’s foot traffic came from.
For one glorious day, the traffic came back inside. And that’s where I sensed the smile & satisfaction from the face of the man who made an unforgettable institution possible.
We certainly didn’t forget. Our loss lest we do.
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