Episode 47: Kristen Rummel of Honeycomb Creamery
We're in the middle of a heat wave here in Boston. It's been in the high 80s and 90s for a few days now and according to weather.com, there's not an end in sight. Along with dropping hints for an invite to my friend's mom's pool, one of the best ways to stay cool is to get an ice cream. And if you're like me, a trip to Dairy Queen won't cut it. I want something that's local and delicious that gives me a memorable experience in addition to keeping me cool
The week's guest is Kristen Rummel owner and chief ice cream maker at Honeycomb Creamery in Cambridge, MA. I reached out to Kristen because her Instagram made my mouth water (and I thought it was really well done). She was kind enough to speak with me a couple of months ago (yes, I'm recording that far out), way back when we were still fearing a late spring snowfall here in the Northeast. We had a great conversation about starting a food business and Kristen generously shares her lengthy experience with health inspectors, building codes and all the things that might scare a lot of us off starting something in food service. She talks about getting the right experience before you open, creating systems that actually work and staying true to the values you hold for your business. I hope all of you are able to eat lots of ice cream this summer. And I hope you enjoy this episode.
Friends, the Keeping Shop Retreat is a go. You can sign up here. The price includes a shared bedroom space, all meals, a yoga and meditation session on Saturday morning and all the conversation we can possibly squeeze into two and a half days. If you'd like to pay in increments, please email me at firstname.lastname@example.org. I want to accommodate as many people as possible. Very excited.