Q: What has been your biggest success?
A: When we were starting out, no one took us seriously, but when we opened our first store (in 2006), one of the best chefs in the city put us on his menu. I framed that and realized we were going to be okay.
Q: How do you compete with the Ben & Jerry’s and Häagen-Dazs’ of the world?
A: We engage people with the customer service in our stores. It is not just about them getting a cone and leaving; it is about hearing music that goes with the ice cream and creating an environment around flavor. We like to slow people down and tell them where ingredients came from. The memory of that experience lasts a long time.