Uptown’s Stelly’s Frozen Yogurt Trades Its Trailer for a Freret Street Storefront

Stelly’s Frozen Yogurt, the Uptown favorite known for scooping small-batch fro-yo out of a vintage trailer, is set to open its first brick-and-mortar location at 4711 Freret St. The shop is moving into a storefront in the 70115 zip code that previously housed the boutique patisserie Sucré, marking a permanent home for a brand that built its following on the road.

The move was first reported by WhatNow, which describes the expansion as part of a broader trend of mobile food trucks and pop-up concepts testing their audience before committing to a permanent lease. Stelly’s currently operates out of a vintage trailer at The Batture on Walnut Street, a 10-acre Uptown riverfront green space that opened to the public after functioning as a fenced-off industrial marine yard for more than 150 years, according to The Batture. The site hosts a rotating cast of mobile vendors, food trucks, and community events along the Mississippi River levee.

Foot traffic at that riverfront spot got an extra boost in May 2026, when the nonprofit Market Umbrella temporarily relocated its weekly Tuesday Uptown Crescent City Farmers Market to The Batture, drawing hundreds of neighborhood shoppers to the same stretch of levee where Stelly’s trailer parks.

From Hotel Pop-Ups to a Permanent Address

Before locking down its Freret Street lease, Stelly’s spent months building brand visibility through pop-ups at high-profile hotels, per the same WhatNow report and the shop’s own event history. That included a March 2026 takeover at The Cafe at The Blackbird Hotel in the Garden District, along with a residency at The Garden District Hotel, according to New Orleans Magazine. Those hotel residencies effectively let Stelly’s test retail demand across Uptown and the Garden District while it kept its mobile trailer running.

The Freret Street space itself carries some culinary history of its own. Property records reported by ELIFIN Realty show the address underwent an $88,197 non-structural renovation years ago to convert it from a former bicycle repair shop known as The Bike Shop into a specialty pastry retail space, which went on to house Sucré. Freret Street’s commercial strip has seen a string of similar transitions from service businesses into food and beverage concepts.

A Four-Ingredient Base Built for the Clean-Label Crowd

What sets Stelly’s apart on the shelf, or in this case the cooler, is its ingredient list. The shop’s fro-yo base includes real yogurt or skyr, local milk, and sugar or maple syrup, along with natural gelatin, according to the seed facts drawn from permit filings and brand materials reviewed by WhatNow. Stelly’s brand materials describe a signature base built from organic Greek yogurt, local milk, malted milk, sea salt, and organic sugar or maple syrup, explicitly leaving out artificial gums, emulsifiers, or stabilizers.

That positioning taps into a genuine market shift. A national survey published by The Freedonia Group found that 51% of packaged food shoppers actively seek out clean-label products when deciding what to buy, a preference especially pronounced among health-conscious buyers avoiding ultra-processed foods. The global clean-label ingredients market itself was valued at $120.03 billion in 2022 and is projected to reach $168.3 billion by 2030, according to Grand View Research.

Stelly’s is positioned as a probiotic-rich alternative to traditional ice cream, and it has some regulatory room to work with. Federal standards under 21 CFR 131.200 require traditional fluid yogurt to hold at least 3.25% milkfat, and commercial ice cream must meet a 10% milkfat threshold under 21 CFR 135.110, but the FDA does not enforce a strict standard of identity for frozen yogurt itself, per federal regulations. That gap gives small-batch makers like Stelly’s flexibility to craft their own fat levels and base ingredients without running afoul of federal rules.

Weekly Flavors and House-Made Toppings

Once the storefront opens, customers can expect the same scratch-made, small-batch approach that built the trailer’s following, per permit filings and brand materials cited by WhatNow. The shop features weekly rotating flavors alongside staples like cinnamon vanilla, with past offerings including Kit Kat Maple Brûlée, Apple Cider Donut, Lavender Honey, Lemon Curd Poppy Seed, Midnight Vanilla made with brown butter and molasses, and Blueberry Ube. Toppings lean house-made as well, including artisanal granola and baklava pieces.

Stelly’s will be entering a Freret Street corridor that already has an established taste for craft frozen desserts. Piccola Gelateria at 4525 Freret St and Ice Cream 504 at 2511 Jena St have both been fixtures of the neighborhood’s dessert scene, as documented in earlier Hoodline coverage of the corridor’s most popular spots. That same reporting, along with a separate Hoodline roundup of the city’s top ice cream and frozen yogurt shops, underscores that Freret Street has long supported a concentrated market for house-made cold treats.

Several details about the transition remain unclear. WhatNow’s reporting does not specify an exact opening date for the Freret Street storefront, nor does it clarify whether the trailer at The Batture will keep operating alongside the new shop or how Stelly’s plans to scale its small-batch production once it is running both a mobile and a permanent operation.