Chris Fettes

Yeah, it was like we were messing around with it one day and we're like, hey, let's try some savory things. And, you know, dude, I did a hot ribeye steak with this and I put a scoop right on the hot ribeye and it just like melted into it like a butter and it was delicious. But it's also just good to, it's kind of like a, I don't know how to explain it.

Yeah, it was like we were messing around with it one day and we're like, hey, let's try some savory things. And, you know, dude, I did a hot ribeye steak with this and I put a scoop right on the hot ribeye and it just like melted into it like a butter and it was delicious. But it's also just good to, it's kind of like a, I don't know how to explain it.

It's interesting, right? I love it. What else you got? Dark matter here. This is my wife's crack. When I'll be at the shop working, she'll always make me bring her home a scoop of this. It's Dutch cocoa. Dutch processed dark chocolate ice cream with dark chocolate chips that we grind up. How many flavors do you guys have?

It's interesting, right? I love it. What else you got? Dark matter here. This is my wife's crack. When I'll be at the shop working, she'll always make me bring her home a scoop of this. It's Dutch cocoa. Dutch processed dark chocolate ice cream with dark chocolate chips that we grind up. How many flavors do you guys have?

It's interesting, right? I love it. What else you got? Dark matter here. This is my wife's crack. When I'll be at the shop working, she'll always make me bring her home a scoop of this. It's Dutch cocoa. Dutch processed dark chocolate ice cream with dark chocolate chips that we grind up. How many flavors do you guys have?

I think that doing the drops that we were doing before we had the cafe, we probably got a couple hundred. But it's gotten now to a point where, dude, when I first started making it, I was like, man, what flavors am I going to do? I don't know. It was strawberry season, so I got some strawberries from the farms right down the road, and that was my first ice cream drop.

I think that doing the drops that we were doing before we had the cafe, we probably got a couple hundred. But it's gotten now to a point where, dude, when I first started making it, I was like, man, what flavors am I going to do? I don't know. It was strawberry season, so I got some strawberries from the farms right down the road, and that was my first ice cream drop.

I think that doing the drops that we were doing before we had the cafe, we probably got a couple hundred. But it's gotten now to a point where, dude, when I first started making it, I was like, man, what flavors am I going to do? I don't know. It was strawberry season, so I got some strawberries from the farms right down the road, and that was my first ice cream drop.

Just, hey, I announce it on Instagram, I hype it up, I make it, you know, however many I thought I could sell, like 50 pints, and schedule pickups through DMs, and that's how I was doing it for like a year or so. And people were coming to my house to pick it up, and it got pretty popular. I figured out I was pretty good with the social media part of it, which is fun for me.

Just, hey, I announce it on Instagram, I hype it up, I make it, you know, however many I thought I could sell, like 50 pints, and schedule pickups through DMs, and that's how I was doing it for like a year or so. And people were coming to my house to pick it up, and it got pretty popular. I figured out I was pretty good with the social media part of it, which is fun for me.

Just, hey, I announce it on Instagram, I hype it up, I make it, you know, however many I thought I could sell, like 50 pints, and schedule pickups through DMs, and that's how I was doing it for like a year or so. And people were coming to my house to pick it up, and it got pretty popular. I figured out I was pretty good with the social media part of it, which is fun for me.

And that's kind of how the story developed. Fast forward to the chefs coming on board. I started outsourcing it so it got easier. And I would go pick up the baked goods from her, chop it up, throw it in the flavors, come up with flavors just based off of how I felt and moods. And it started to flow. And then fast forward a year and a half or so, I said, hey, guys, I want to get this more serious.

And that's kind of how the story developed. Fast forward to the chefs coming on board. I started outsourcing it so it got easier. And I would go pick up the baked goods from her, chop it up, throw it in the flavors, come up with flavors just based off of how I felt and moods. And it started to flow. And then fast forward a year and a half or so, I said, hey, guys, I want to get this more serious.

And that's kind of how the story developed. Fast forward to the chefs coming on board. I started outsourcing it so it got easier. And I would go pick up the baked goods from her, chop it up, throw it in the flavors, come up with flavors just based off of how I felt and moods. And it started to flow. And then fast forward a year and a half or so, I said, hey, guys, I want to get this more serious.

Let's move this into... you know, a commercial kitchen. So we did, and we struggled through finding the right one. We had to move in and out of one. That was hard. And then we found one that worked really well for another year or so. And then I intended on us, we'd meet up a couple times a week, make up to 150, 200 pints of ice cream, drop it. Sometimes they'd sell out, sometimes they wouldn't.

Let's move this into... you know, a commercial kitchen. So we did, and we struggled through finding the right one. We had to move in and out of one. That was hard. And then we found one that worked really well for another year or so. And then I intended on us, we'd meet up a couple times a week, make up to 150, 200 pints of ice cream, drop it. Sometimes they'd sell out, sometimes they wouldn't.

Let's move this into... you know, a commercial kitchen. So we did, and we struggled through finding the right one. We had to move in and out of one. That was hard. And then we found one that worked really well for another year or so. And then I intended on us, we'd meet up a couple times a week, make up to 150, 200 pints of ice cream, drop it. Sometimes they'd sell out, sometimes they wouldn't.

So we'd put the some of them in freezers in different locations. And we had multiple pickup locations to cover different towns. And so it kind of grew and we started having a business and I found a better software system for organizing those. I didn't have to use a spreadsheet for pickups all the time. It just kind of did it for me, and people were picking up ice cream.

So we'd put the some of them in freezers in different locations. And we had multiple pickup locations to cover different towns. And so it kind of grew and we started having a business and I found a better software system for organizing those. I didn't have to use a spreadsheet for pickups all the time. It just kind of did it for me, and people were picking up ice cream.

So we'd put the some of them in freezers in different locations. And we had multiple pickup locations to cover different towns. And so it kind of grew and we started having a business and I found a better software system for organizing those. I didn't have to use a spreadsheet for pickups all the time. It just kind of did it for me, and people were picking up ice cream.