Meet April Prater | Co-Owner

In 2020 when shelter in place was issued due to the pandemic, my husband Kris and I wanted to do something to show hospitality and kindness to our family and friends. And since we weren’t able to have anyone over for a meal we would make things to leave on their porches. At first it was cookies, biscuits, pumpkin bread, stuff like that. Then Kris thought of making ice cream and leaving pints as gifts. So we got a small ice cream maker and he started experimenting with recipes and it grew from there. We gave away free pints of ice cream for a whole year before deciding to turn it into a business.

What sets us apart from others is that we are providing flavors that you don’t see in stores. Flavors that really speak to our culture. Along with providing quality textures. Not relying on various powders that can weaken the creaminess of a good ice cream.

We get excited when more and more people experience our ice cream through our tastebuds. That’s exciting. To see our little business expand it’s borders little by little and get more exposure, is like watching a baby grow and take their first steps then learn to run and so forth.

Our journey has not been easy. The food industry is one of the more challenging ones. But we definitely take the time to learn from our mistakes and use them not only as a learning experience but how can we share that to others so that their journey can be a little smoother. Sometimes it means that we have to take the loss but we have been successful at documenting those challenges so that if ever something like that happens again we will know how to deal with it, along with what resources we should take advantage of, etc.

One major lesson we have learned is to set our own time. Sometimes others, well meaning ones, either customers or other colleagues can push you to add this new feature or go this particular route and we may feel that we need to rush and hurry certain processes to meet the demand but we noticed that when that happens mistakes happen. And sometimes very costly mistakes. It’s best to set our own standard of time for each process and move at a pace that is sustainable for us.

We want the world to know that at the core of our business is a husband and wife team that are true ice cream customers at heart. When you are a fan of something that passion comes across in your production. And we love the act of serving. So our brand allows us to spread that love that passion to everyone.

The beauty about California is that we have so many spots for people to come and see and experience. One could truly be on vacation just going up and down the length of Cali. Having said that I would start with taking a road trip to Monterey and Carmel. We love showing off the pacific ocean and 17 mile drive while getting good eats at Canary Row, especially the clam chowder with crabmeat on top! Also the Aquarium there is my favorite. Next we would drive back up to San Francisco. A ferry ride to the city is always a nice relaxing thing to share with guests. We would walk along the Piers and get some taffy, caramel apples, mini donuts at Pier 41. Take another ferry ride to Sausalito, they have the cutest shops and eateries there. And to wrap up the week I would take them to Napa for wine tastings and a little shopping at the Napa Outlets. I feel like those spots really wraps up the northern Cali experience quite nicely.

Yes, we are part of a spiritual family so we would like to shout out all of our brothers and sisters that are trying to live life in a peaceable way while spreading kindness to everyone they meet.