Hi ice cream friends!
Welcome to our new Substack. With our recent hiatus from ice cream production and big upcoming plans, we thought it would make sense to switch our communications to something more like a traditional newsletter. We’ll use this Substack to keep you updated on the big changes that are coming for Bold Batch (more on that later if you make it to the end of this email) and will provide some periodic updates on events.
Before I get into some big updates, I want to let you know that we are BACK in production and will be serving ice cream at East Bower Cider this Sunday from 2-4pm for Mother’s Day. You can find the menu at the bottom of this email!
First things, first:
I should probably reintroduce myself because most of these newsletters will be coming directly from my noggin. My name is Maura, I’m the owner and founder of Bold Batch Creamery (formerly known as 12 Paws Ice Cream, IYKYK). We started as something of a pint club during the height of the pandemic, spent a short tenure in a cool shared bakery, and have been a pop-up since August of 2020. My business, like many, were born of the isolation and boredom that came with the pandemic. I learned how to make ice cream and documented the process on social media, eventually taking custom pint orders for friends and friends of friends. Within a few months, I was ready to stop sharing a kitchen with my dog and two cats (and aren’t we all thankful for that?) and booked a commercial kitchen space downtown. Since then, I feel very fortunate to have accrued quite a large community of ice cream lovers and good friends that have followed my journey from business structure to business structure, learning as I went. Ice cream became my full time job in 2022, and I haven’t looked back since. I love the way it brings people together and can act as an art medium for creative expression and cultural communication.
With last year being a tough one for personal reasons, I decided to take a few months off from ice cream production to focus on restructuring and rebuilding to prevent burnout. The good news for you ice cream lovers is that I still feel just as passionately about Bold Batch as I always have — and I’m ready to make ice cream for you again. For this ice cream season, I’ve decided to scale production back down to my smallest ice cream machine. I plan on doing consistent weekend pop-ups with a unique menu featuring your old favorites alongside fun new creative flavors in teeny tiny batches. You can expect to see us scoops most weekends, ice cream tacos or novelties on occasion, and even with our waffle cone iron baking up fresh goodies on site. The scale down does, unfortunately, mean that pints and cakes will be difficult to produce sustainably for a bit.
Here’s the good AMAZING news: part of the reason I am scaling down is to allow myself time and energy to dedicate to planning Bold Batch its own permanent space. As you may know, these sorts of things can take a very long time. I hope to be able to share actual details with our community as soon as possible, but for now — just get excited and come support us to help us make it a reality! Bring a friend to a pop-up. Tell us what you’d love to see!
As we resume more frequent pop-ups, I’ll make a separate mailing list for event updates to keep from clogging your inboxes. Keep an eye out for more information from us as our schedule develops.
Stay cool, friends!
Maura
P.S. Here’s that menu I promised you:
Very excited to get bold batch back 😁
Excited for your friend!!!