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How Jeni Britton Bauer Splendid became Ice cream Entrepreneur and [ sells 2 million pints of ice cream ] annually has [ 36 scoop shops ] around the country ( Example of Women Empowerment ,Inspirational ,Women Success Journey)

 How Jeni's Splendid become Ice cream Entrepreneur and sells 2 million pints of ice cream annually has 36 scoop shops around the country ( Example of Women Empowerment ,Inspirational ,Women Success Journey)


Jeni Britton Bauer started Jeni's Splendid Ice Cream in a small stall in Columbus nearly 25 years ago. Today, Jeni's Splendid Ice Cream has 36 scoop shops around the country and sells 2 million pints of ice cream annually.

How Jeni Britton Bauer  Splendid became Ice cream Entrepreneur and [ sells 2 million pints of ice cream ] annually has [ 36 scoop shops ] around the country ( Example of Women Empowerment ,Inspirational ,Women Success Journey)
Image Jeni Britton Bauer 


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 CNBC.


"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. Just like drinking coffee in the morning is a sacred ritual, so is enjoying ice cream in the evening. And Britton Bauer's journey toward building a thriving ice cream business started early in life.


Britton Bauer vividly recalls the moment her grandmother put her on the path to becoming an ice cream entrepreneur at just 10 years old. "She was standing in the kitchen stirring a pot, and she stopped me in my tracks and said: 'Jeni, you're so lucky because you can be whatever you want to be. You can be a doctor, lawyer, an astronaut. It wasn't like that for me.'" At the time, Britton Bauer simply responded with a "Thanks, Grandma," and darted off.


"But I remember, when I when I ran outside — in that moment — I thought, Well if that's true then I'll be an ice cream maker," she recalls. "Ice cream has always been a part of my life, and I think it was meant to be."


Even if Britton Bauer was destined to create ice cream — and selling a stunning 2 million pints last year alone suggests she was — that doesn't mean building her business from the ground up was easy.


Seven years before Britton Bauer started her own business, she got her first taste of the industry when she took a job at a local ice cream parlor when she was just 15. "I loved it," Britton Bauer says of that first job. Yes, her arms hurt and she got blisters from scooping. "I had to wear gloves the first few weeks," she says. "To this day my right arm is bigger than my left arm, and it all started back then."


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."


It was while she was attending Ohio State University as an art major that she had an epiphany that would officially lead her down the path to starting her own business: Scent is a vital component of ice cream. "Scent and flavor sort of blooms in ice cream," she says. Once she realized that, she became obsessed with making ice cream at home, blending together essential oils like rose and cayenne with a vanilla or chocolate base.


She eventually quit art school — just walked out of art class one day — and started a small shop called Scream Ice Cream in Columbus' North Market in 1996. Britton Bauer spent each day learning on the job, working out of a tiny freezer to create flavors that combined ingredients from other local vendors in the market.


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.


Her Story ( Woman Entrepreneur & Inspiring Life Journey)


When I was 10 years old, I was running by my grandmother.

She was standing in the kitchen stirring a pot and I was over at

her house a lot.

She stopped me in my tracks and she said, "Jeni, you're so lucky

because you can be whatever you want to be.

You can be a doctor, you can be a lawyer, you can be an astronaut.

It wasn't like that for me.

You know, you're really lucky."

And I was like, "Thanks, Grandma!"

And I just darted off.

But I remember, when I ran out the door to go outside, in that

moment, I thought, "Well, if that's true, then I'll be an ice cream

maker." I started making ice cream when I was studying art at Ohio

State University and I figured out that ice cream is like this

perfect canvas for telling stories and scent and flavor sort of

blooms in ice cream.

We had a chocolate merchant and a spice merchant and all sorts of

incredible ingredients — wines, cheeses — that I got to play with for

four years, I was open for four years.

Closed that business and then opened Jeni's back in the same market

in 2002, and the rest is history.

There's one called Bangkok Peanut.

That was inspired by a Thai woman in the North Market.

And it's coconut milk and peanut and cayenne.

That was one of my early flavors and it's still one of our most

popular to this day.

I mean, that's going on, I don't know, going on 25 years, I guess.

Oh, my first, first, first flavors were, I mean, Salty Caramel, which

I learned from a French chef that I had worked for just prior to

opening my first shop in 1996.

And people would drive in from the surrounding states to get it.

Wildberry Lavender, which is a flavor that we still have that I've

been making since then.

Chocolate was an interesting one because I had to work really hard on

chocolate. Chocolate will dry out the ice cream if you add a lot to

it. So a lot of ice cream makers struggle with making a really dark

chocolate that's actually super full-flavored.

So I worked on that for many years and finally figured that one out.

I actually don't love the idea that our ice cream is expensive.

I just think that our ice cream is what it needs to be.

If we want this kind of ice cream, we have to pay people who make,

grow, produce the ingredients for it.

And it's really the only way to get it. It

really is about is it worth it and is it better?

And can you taste all the nuances?

And is the cream lush and creamy, and is it everything you ever hoped

for? Then, I think it's worth it.

And I think that's what people are after.

Starting in Columbus, Ohio was just one of the best things that we

could have done.

If I'd had to start on High Street or whatever, I just

wouldn't have been able to make rent.

I had a lot to learn, I had to learn about all that stuff, but also

because we have access, of course, to agriculture and all the

ingredients we could ever use.

But then the other thing is we can ship from Columbus, Ohio.

It's within a day's drive of like 60% of the population of North

America.

I've never, first of all, met a farmer who doesn't want to grow or

even involve some of the neighboring farms, and we're nowhere near

the place yet where we need to worry about when we're going to run

out of like farms who will grow strawberries for us.

We're not even close to that.

We love working directly with our farmers.

We have a whole team of people at Jeni's whose job it is just to keep

these relationships going.

We celebrate them.

We love them, whether it's a goat cheese maker from Cleveland, Ohio

or our whiskey distiller right down the street from us or our growers

or our dairy families.

So, I think that's just why we exist as a company first.

And so we do that first.

And it's true of our own team as well, taking care of those people

first so that we can take care of everybody else.

People are drawn to our ice creams because, people — and I'm the same

way, and I've worked the counter for so many years — sort of see

themselves in their flavors, you know?

So, if you're a chocolate person, or a whiskey-nut person or a

tart-sherbet kind of person, it's like a reflection of you.

So it's really fun to come to Jeni's and to taste all the flavors,

even if you end up with your old standby, because that's just like

your flavor, which we know that's what you're doing.

But ice cream is very personal for people.



Conclusion


I hope you learn an lot of positive side from  her life journey .She is brave and hardworking and with positive mindset and the example of women empowerment

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