Petrushka Bazin Larsen is the co-founder and co-owner of Sugar Hill Creamery, Harlem's first family-owned handmade ice cream shop, which opened in 2017. What began as a vision to fill a culinary gap in her Harlem neighborhood—where she has lived for over 20 years—has flourished into a multi-unit company serving customers throughout New York City.

Sugar Hill Creamery now operates four locations across NYC: three in Harlem and a seasonal location in StuyTown in the East Village. The company expanded during the COVID-19 pandemic to offer nationwide shipping of their pints and popular blueberry ice cream cheesecake on Goldbelly. 

The creamery has received remarkable recognition, having been featured on The Today Show and in The New York Times. It stands among the 16 essential ice cream shops in New York City according to Eater and has been named among the Best Ice Cream in America by The Infatuation. Vogue Italia recently highlighted Sugar Hill Creamery as one of 15 must-visit places in Harlem. In 2023, Petrushka and her husband Nick were honored with the StarChefs Rising Star Community Award. The business was also recognized with the Heinz Black Kitchen Initiative Award in 2024, and in 2025, Petrushka received the Black Women in Food Award for being a Restauranteur who has leveraged her entrepreneurial skills to launch and grow an impactful restaurant business.

At the core of her work at Sugar Hill Creamery, Petrushka and Nick aim to turn strangers into neighbors, neighbors into friends, and friends into family. They accomplish this through various community programs, including a New Mom's Group, First Saturday Art Activities, Book Club, and Knit Nights. 

Prior to launching Sugar Hill Creamery, Petrushka's career was rooted in arts and education. She served as Vice President for Programs & Education at the Brooklyn Children's Museum and worked as Program Director at the Laundromat Project, a non-profit organization using art and culture to build resilient neighborhoods. She has also worked as an adjunct lecturer in Art Education. Her background as a trained artist and curator significantly influences her approach to Sugar Hill Creamery.

Petrushka continues to expand her entrepreneurial footprint as a joint venture partner on projects in Terminals 4 and 5 at JFK Airport. When time allows, she works with women looking to make career changes, start businesses, or begin families in New York City through her life and business coaching practice MEWEUS. She looks forward to continued growth as a food entrepreneur based in NYC, blending her passions for community building, art, and culinary excellence.