Juan Rodriguez had yet to experience anything quite like Ice Cream Emporium.

“The closest to it was (the ice cream parlor) at Disneyland,” he said on Thursday.

Rodriguez is one of the 33 employees at Ripon’s newest downtown business.

This was the dream of owner Monica ‘Moe’ Willey, who had long entertained thoughts of opening an ice cream parlor with the look of the Victorian era and the feel of the 1920s and ’30s.

She and her husband Bob are also the owner of Pizza Plus.

Located at 120 W. Main St., Ice Cream Emporium – formerly the home of Burgess Baking Company – will have a soft opening today from noon to 5 p.m.

Due to Gov. Gavin Newsom’s current COVID-19 orders that calls for the closing indoor operations of restaurants and family entertainment, Ice Cream Emporium can only offer takeout and limited outdoor seating.

“Ice cream is perfect for takeout, especially on a hot summer day,” said Willey.

She features gourmet ice cream out of San Francisco, including 42 flavors along with six vegan options and a variety of custom sundaes.

Real ice cream will be used for whipping up milkshakes and malts.

“We want this place to be special – where you can bring your kids and grandkids,” said Willey, whose own daughter, Katie Willey, is the general manager of Ice Cream Emporium.

“I’m super excited about our opening,” said Katie, who describes the atmosphere of the new business as fun with the playing of Disney and Ragtime music.

Reina Sausedo is also looking forward to the opening. Monday will mark the official first day of business, with hours of operation being from 11 a.m. to 9 p.m. daily including weekends.

“I really enjoy the people. For this being my first job, they’ve been patient with me,” said Sausedo, a standout basketball player and recent graduate of Ripon High.

Trevor Pederson is another of the RHS Class of 2020 working at Ice Cream Emporium. He spent the past year working for the Willey family at Pizza Plus.

He’s thrilled to be part of the vintage mom-and-pop business and sees plenty of promise and hope.

“When you think ice cream, you think of good times with friends and family. This place can help you forget about the crazy times in which we live,” Pederson said.

Moe Willey spent the past few weeks with training sessions for her workers. Managers were trained one week while employees received likewise but were divided in two separate sessions.

They learned everything, from expectations to the mission statement.

“They learned the proper way of how to wipe tables, sweep floors and to provide greetings and salutations to customers,” she said.

They also had to memorize the menu and maintain good character.

“We emphasize in getting to know each customer,” said Rodriguez, who is a 2018 graduate of RHS.

He noted that the training he received at Ice Cream Emporium was unlike that of his previous jobs. Rodriguez also worked at a couple fast food restaurants and a chain grocery store.

“I was excited to come work here. It has the same vibe as Disneyland,” he said.

Call 209.599.1818 for more information on Ice Cream Emporium.