Why good chocolate ice cream is so hard to make and other secrets of Jeni’s ice cream. (via CNBCMakeIt)
After nearly 25 years in the business, making and selling ice cream has been hardwired into her very essence. And that's due, in part, to her upbringing. "I grew up loving ice cream because I'm from the Midwest," Britton Bauer, tells"We don't even think of ice cream as dessert here," she says, adding that it's practically its own food group. Certainly something that you eat every day.
The part-time job did more than just introduce Britton Bauer to the ice cream business, it acquainted her with the concept of service. "I felt like I could put all of my nervous energy aside and put all of my focus on someone else," she says. "I really believe that's why I make ice cream now. The way that I approach everything in my life is from that point of view of service, because it's where I feel absolutely comfortable.
One of the first flavors Britton Bauer offered was a salty caramel. She had mastered the art of caramel making while working in a French bakery. And it proved to be a winning recipe for her. "People would drive in from the surrounding states to get it," she says. But the popularity of one flavor did not turn Scream Ice Cream into an instant business success.
And so she pushed forward. Eventually, she closed Scream Ice Cream in 2000 and spent the next two years fine-tuning the business. Britton Bauer opened a revamped shop simply called Jeni's at North Market in 2002.Starting at a farmer's market in Columbus, Ohio, turned out to be one of the best things for Jeni's, Britton Bauer says.
I just think your life should be an adventure. I like being an explorer and I'm OK in uncharted territory. I'm OK being a little bit scared, I like it.In 2009, seven years after opening Jeni's, Britton Bauer brought in former GE Aviation corporate counsel. "I am a communicator, and I like making ice cream and being on the ground with our team," she says.
Today, she and Lowe work together in a system Britton Bauer refers to as "the two-headed monster." She's not in every meeting, but she admits it takes an "enormous" amount of trust. "I understand it's not right for everybody, but it was absolutely the best thing I could have done for the company."Source: Jeni's Splendid Ice CreamsOver the past 17 years, Jeni's has expanded to 36 scoop shops across the country, from Los Angeles to Atlanta.
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