Doggie Ice Cream Parlor and Boutique Coming to Magazine Street

Salty Paws NOLA is a local franchisee of a company based in the Northeast

Brett Llenos Smith News Writer
Salty Paws NOLA will have a dine-in option for pets (Image credit: Official Facebook page)

Known for its dog-friendly ice cream and treats, the Salty Paws Houma LA truck is preparing to open its first brick-and-mortar storefront at 3326 Magazine St. In addition to offering its signature treats, the upcoming Salty Paws NOLA will have dog supplies, washing station, and grooming services.

Salty Paws was founded in the Northeast, and local franchisee Jamie Luke has been the sole Salty Paws operation in Louisiana. Although the truck was based out of Houma, Luke decided to bring the concept to the Crescent City to reach a broader audience.

While scouting for the ideal neighborhood to launch the storefront, Luke gravitated toward the Magazine Street location after noticing neighboring businesses successfully welcoming pets.

“I thought New Orleans would be the better pick because it’s a bigger city, it’s more visited as far as tourism goes, and then just in general the population is greater there,” Luke said.

The upcoming brick-and-mortar will expand significantly upon the inventory carried on the mobile truck. In addition to signature dog-friendly ice cream served in custom doggie bowls, the location will feature full table seating where pets can dine alongside their owners. Customers will also find an expanded selection of toys, treats, self-wash bathing stations, and professional grooming services.

Renovations and permitting processes are currently underway. Luke anticipates finalizing the buildout and securing an official opening date ahead of the holiday shopping season. She noted that the success of Salty Paws taps into a growing consumer demand for luxury pet care and specialized pampering.

“People love their dogs and they’re always looking for things to spoil them,” Luke said.

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Brett Llenos Smith is a freelance writer with a bachelor’s degree in journalism and more than a decade of experience writing about restaurants, farms and food production. As someone with a multi-ethnic background, he has a passion for highlighting folks from underrepresented communities.
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