Bauer experimented with the scentless, spicy essential oil of cayenne pepper and decided to mush it into chocolate ice cream to make spicy frozen chocolate. She realized that ice cream was \"the perfect carrier of scent,\" and she immediately started making many other flavors of ice cream with essential oils. Two weeks later, she decided that she wanted to make scented ice cream as a business and dropped out of Ohio State.
Britton Bauer teamed up with one of her friends and attempted multiple times to open up a stall in Columbus's North Market area. However, the market constantly rejected them because it did not believe that an ice cream store had a place in their market. The North Market reconsidered when PBS aired a feature about ice cream being sold at a market.
In 1996, Bauer opened the prototype store in the North Market area of Columbus, and she called it Scream Ice Creams. Bauer was there for 10 years on the front line listening to customer feedback, and then tweaking her recipes, growing her artisanal product and later changing an entire category. Some of the first few flavors were Salty Caramel, Wildberry Lavender, and Hot Chocolate. After making her own ice cream for four years, Britton Bauer closed Scream and decided to attend the ice cream short course at Penn State.
Later, the first Jeni's Splendid Ice Creams opened in 2002, also in the North Market, which was different from Scream in several ways. While Scream offered its customers only one flavor at a time, Jeni's offered several flavors. Within the first year, her boyfriend's brother joined the company, making him the third member of the company in addition to Jeni and then-boyfriend now-husband Charly.
Three years later, in 2005, a state regulator alerted Jeni's that they did not have a proper license required to sell ice cream in a market. As a result, Britton Bauer and her colleagues realized that they needed to open a new ice cream production facility instead of making the ice cream in the market. In 2006, Jeni opened her first store out of the market and continued to expand into other locations in the area. In 2009, after Jeni, Charly, and Charly's brother realized that they needed a CEO, their close friend John Lowe quit his job at General Electric to become the company's first CEO.
Jeni's received a positive review on the \"Hot and Spicy\" episode of Food Network's show The Best Thing I Ever Ate (2010). It was reviewed in The Washington Post (2011), The Huffington Post (2012), and U.S. News & World Report, who ranked it #1 in America in 2012. The Chicago Tribune (2011) said \"Jeni's Splendid Ice Creams is gaining a national reputation for producing superior desserts made of milk sourced from a family farm in Ohio's Appalachian region.\" Time magazine said it \"has a large cult following among Ohio émigrés and ice cream geeks.\"
The Atlantic positively reviewed it saying \"Jeni's flavors are not successful simply because they are irreverent and ground-breaking. They work because a great deal of effort has gone into their crafting--what at first glance seems whimsical, upon first bite is proven artisanal.\" It has also been positively reviewed in The New York Times (2011), and by Today (2012). In 2007, The New York Times said Jeni's had \"surpassed the creativity of all other ice cream makers with its versions like goat cheese and Cognac fig sauce.\"
In 2012, Jeni's received a sofi Gold Award in the \"Dessert or Dessert Topping\" category for Lemon Frozen Yogurt. In 2013, Jeni's won another sofi Gold Award in the \"Outstanding Product Line\" category. Beginning with her early days at Scream and continuing to the present, Britton Bauer's ice cream has incorporated products local to Columbus and Ohio, including milk, fruit, and whiskey.
Britton Bauer received an honorary doctorate in business administration from Ohio State, the university she had attended but left in her sophomore year to pursue a career in ice cream, after serving as the commencement speaker at the summer 2016 graduation.
In 2011, Jeni Britton Bauer published her first cookbook, Jeni's Splendid Ice Creams at Home, which became a New York Times best-seller and The Wall Street Journal called it the \"homemade-ice cream-making Bible.\" Britton Bauer won a James Beard Foundation Award, the highest honor for writing about culinary arts and food, for her cookbook. The book was also nominated for the Goodreads Choice Awards Best Food & Cookbooks that year.
Following Her Ice Cream DreamsEvery kid loves ice cream. Jeni Britton Bauer just loved it a little more growing up. Ever since she was 10 years old, she wanted to be an ice cream maker. She sure did follow through on that dream.
What started as a simple love for ice cream has evolved into a way to spread love to local communities and to care for the whole planet. That means you can indulge in as many scoops as you like without any guilt, right 59ce067264