In the heart of Charleston, South Carolina, Life Raft Treats has carved out a unique niche in the dessert world by creating ice cream that masquerades as other foods. Founded by pastry chef Cynthia Wong, the company crafts whimsical frozen treats that challenge expectations and delight customers.
Wong’s path to ice cream artistry reflects her diverse cultural background. Born in Charleston to a Burmese mother and Chinese father who immigrated from Guangdong Province, Wong spent her childhood in coastal Alabama and Nashville. Her early years were filled with simple pleasures – catching tadpoles and picking strawberries from her family’s garden.
Her culinary education took a significant turn in France at Ecole Lenôtre de Plaisir, where she mastered the precise science of ice cream making. During her time in Europe, Wong met her future husband, John David Harmon, while studying Spanish in Barcelona. Their shared adventures took them to Atlanta, London, and eventually back to Charleston, where they started their family.
A pivotal moment in Wong’s culinary journey occurred during a visit to La Martinière, an ice cream shop on Île de Ré. The shop’s innovative flavor combinations and detailed presentations inspired her future approach to ice cream making.
After returning to the United States in 2014, Wong worked as head pastry chef at Butcher & Bee in Charleston, managing both retail and wholesale operations. In 2021, the company expanded into a 2,500-square-foot facility in North Charleston, which serves as both factory and “ice cream lab.”
Wong’s culinary expertise has earned her five James Beard Foundation Award semifinalist nominations for Outstanding Pastry Chef (2011, 2012, 2016, 2017, and 2018). During the 2020 pandemic, Life Raft Treats shifted focus from ice cream scoops to novelty creations, leading to partnerships with Goldbelly, Whole Foods, and FreshDirect.
The Bucket of Not Fried Chicken features waffle ice cream surrounding a chocolate-covered pretzel “bone,” enrobed in caramelized white chocolate and cornflakes to create the appearance of fried chicken. This handheld treat has become their signature item.
Peach Bombes cater to dietary restrictions as a gluten-free and dairy-free option. These treats consist of peach sorbet covered in an almond coating, complete with a chocolate stem for authentic appearance.
The Hot Dog Party pack includes five chocolate ice cream “weiners” paired with five mint chocolate chip ice cream “buns,” designed to resemble grilled hot dogs.
Their Seafood Delights platter showcases an array of ocean-themed treats: six strawberry oysters, six key lime shrimp, three chocolate lobster pieces (both tails and claws), and two key lime citrus bombes.
Distribution has expanded beyond the Charleston area, with products available at independent retailers, Whole Foods Market in the Southeast, Fresh Direct, Roundy’s, Mariano’s, Central Market, and DashMart.
