This Bay Area Milkshake Requires a Marshmallow and a Blowtorch

Roam Artisan Burgers makes some fantastic burgers. But they also have a unique, flaming addition to their popular milkshakes.

It tastes like a campfire, and requires a blowtorch to make. Here are the details.

Roam Artisan Burgers: More Than Just Burgers

I’ve always been a fan of Roam Artisan Burgers. With locations in Lafayette and down in San Ramon at City Center Bishop Ranch, they’re winning hearts with their great burgers and interesting flavors. You can sometimes get things like an elk burger or bison burger!

What really gets my fascination, however, is their fantastic milkshakes – a definite must-try if you ask me. From their basic chocolate milkshake to seasonal variants, I’ve experienced a medley of flavors which has never disappointed.

Brulee Marshmallow milkshake at Roam burgers
Brulee Marshmallow milkshake at Roam burgers

An Unique Addition: The Brûlée Marshmallow

Going beyond their terrific shakes, Roam Artisan Burgers has this unique addition that has caught my attention. Say hello to their Brûlée Marshmallow.

They float this tasty delight on top of their shakes. Here’s how it works: after churning out your milkshake, they grab a marshmallow and place it on a tiny little cookie or wafer.

Brulee Marshmallow cookies and cream milkshake at Roam burgers
Brulee Marshmallow cookies and cream milkshake at Roam burgers

What happens next is quite dramatic – out comes a blowtorch. Yes, you heard it right, a blowtorch. What follows is a culinary spectacle, as the marshmallow gets toasted to a perfect Brûlée. This results in a crunchy, gooey texture, much like a smore, which adds a campfire-like flavor to the milkshake.

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My Personal Favorite Combinations

I absolutely love the combination of the Brûlée Marshmallow with their classic chocolate shake or their cookies and cream variant. Both are incredibly satisfying options, the kind that I’d recommend.

If you order in the store, you can watch them brulee your marshmallow with a blowtorch, which is super cool to see. This makes a great takeout item too, though!

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.
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