Page 109 - CTI75_EN
P. 109

CI  Story / Zhoe Zhang













                              The Art of





                                     Artisan





                              Ice Cream





                                 Business










 Photo / Carmela Ice Cream


           A       s  the hot summer is  approaching, ice cream is   different to when we got started in 2007. At that time, we were

                   coming back into our life as well. However, in-
                                                         more or less the first, at least in LA, and one of the first in the
                   stead  of popping into a convenience store for
                                                         founder and flavor developer of Carmela Ice Cream, an artisan
                   one-dollar vanilla or chocolate ice cream, now   country to be making artisan ice cream,” said Jessica Mortarotti,
           more people choose to pay a premium for a small scoop of   ice cream shop that has been featured in many mainstream
           handmade ice cream with fresh organic ingredients or bold,   newspapers and magazines, including LA Times and Vogue.
           innovative flavors.                               However, the pursuit of high-quality ingredients and
               Probably you haven’t noticed, but artisan ice cream is   handmade craftmanship also created barriers for artisan ice
           the latest craze. Artisan ice cream, by definition, is “hand-  cream businesses. For example, the price of artisan ice cream
           made  smaller  batches  of  ice  cream  that  will  be  sold  and   is usually double that of a normal scoop. Moreover, as artisan
           eaten in as short a time as possible as ‘fresh’ ice cream is the   ice cream owners are unable to make hundreds of gallons a
           best around,” according to The Ice Cream Alliance Ltd., the   day like commercial companies, the size of the business is
           trade association for the ice cream industry in the UK.  also limited.
               In the past few years, artisan ice cream has been frequent-  Despite all the difficulties, we still see many artisan ice
           ly mentioned and recommended in many lifestyle magazines   cream brands have succeeded. How did they achieve it? Let’s
           and websites, such as Monocle and TimeOut. “It is definitely   poke in!







 110                                                                                                 111
   104   105   106   107   108   109   110   111   112   113   114