If you haven’t yet heard of LegenDairy Ice-Cream then I am about to fill you in on this hand made, free range deliciousness! Chloe is the mastermind behind this new range of ice-cream and as I have been getting to know her over the past few months she has shared a bit of the story behind her business, LegenDairy Ice-Cream. So I put together some questions for her and here are her answers…
Q1 : When did the idea of LegenDairy start?
Over a cup of coffee at Glenwood Bakery! I had always wanted to start my own business, with an emphasis on food as that was what I had studied. I had just received an email about a new market (Night Market at the Square) which would be starting and was told that I should go and have it little browse seeing that it was just down the road. The two things both smacked me in the face simultaneously – market and business. I thought that the Night Market would be a great platform to launch a new food business. That was also where the idea of ice cream came from. I wanted something different but I also only wanted to focus on one food. However I needed to be able to be versatile and constantly change and develop recipes and trends. Ice cream is rather ideal for that – once you’ve mastered the basic recipe, you could go as diverse and unique as you want.
I played around with a few names quite honestly and LegenDairy wasn’t actually my first choice. I had about three different names and when I put them forward to a few people, LegenDairy became the unanimous decision. Looking back, it seems like such an obvious name for an ice cream business that I was initially worried somebody else may already have used it but fortunately and surprisingly, it’s just me!
So many! Caramel ripple biscuit / peppermint crisp / lemon curd / peanut butter / orange, brandy and honey / vanilla bean / milktart / brandy and espresso / oreo / strawberry cheesecake / chocolate / orange and lemon zest / bar one / summer berry / roasted plum and cinnamon
I have a philosophy on working with local, produce driven and seasonal food so ice cream flavours change depending on what is available and what is in season.
Peanut butter, vanilla bean and oreo
I found a recipe for bacon and egg ice cream. It took a lot of convincing myself but I finally made it. Certainly not one I would ever make again though!
Q6 : Where can people buy your amazing ice-cream?
Night Market at The Square (last Friday night of every month – Umhlanga)
Umhlanga Farmers Market (Wednesday mornings in Prestondale)
Green with Envy Food Market
SPAR Umhlanga Centre.
Q7 : Any secret flavours in the making?
I’ve been working on a few sorbets actually. Mainly for the more health conscious but also for those with food allergies as sorbets generally eliminate the use of eggs and dairy. I’ve made a cocoa sorbet which my friend perfectly described as “grown-up ice cream” as well as coconut and lime sorbet which is really beautiful for summer. For winter I’ve been messing around with a play on cookies and cream. So I’m trying either ice cream scoops with big chunky biscuits or ice cream with cookie dough inside. It’s quite a bit of trial and error and a lot of quality control!
Q8 : For aspiring business starters out there what is one piece of advice you can offer?
My mums advice actually – “Never be too proud to ask for help.”
And don’t ever stray from your brand. Initially, your brand or vision is what will make you and create a certain image for your company – it’s what the consumer will fall in love with. Therefore I always feel that it is really important that people stick to their initial concept. I like to think of companies like Frankies, Melissa’s and Nomu who have all successfully grown but still maintained their original philosophy.
Q9 : What has been your biggest challenge overcome so far?
Space! I work from home and the kitchen is tiny. It’s also been a very hot summer and dairy and heat don’t always work so well together! It’s been a huge learning curve. Along with that is staying motivated which I think any new business owner feels. Not having strict office hours and trying to ensure that you stay disciplined can be very tricky.
Q10 : What are your Social Media/website/email addresses?
Facebook page – www.facebook.com/
The website is up and running – www.legendairy.co.za and you can place orders online or queries which will link directly to my email address.
Blog – mytkitchen.blogspot.com (short for my tiny kitchen!)
Perfect for Durban in summer don’t you agree! So if you are a fan of ice-cream you MUST look out for LegenDairy Ice-Cream at SPAR in Umhlanga or at the market’s Chloe named… and go ahead and LIKE her Facebook page 🙂
You did an impressive interview with Chloe, Pippa. It’s really funny how a big idea can start with just a cup of coffee. Sometimes, it’s just a one-shot glory, so it’s better to strike while it’s hot than let it pass and write it on the water. And I think this is what Chloe thought of. See, her business became a hit and continues to succeed even more.
Clint Shaff
Thanks Clint. I have loved watching the journey since she has started. Her passion is contagious and LegenDairy Ice-Cream really is doing so well here in Durbs and we can’t wait to see it spread further 🙂 She has pursued her passion with such integrity, a true testimony to many wanting to start their own business. Thanks again for the comment!
Chloe’s story only shows that starting a new business doesn’t end in writing what you have on mind in a single sheet of paper. It has to be done together with passion and being proactive. Reading your interview with her, I think she has that perfect combination. Oh how I love to taste her products.
Kim Bonner
Hi Kim. Thanks for the comment. You are so right, with passion and a proactive plan dreams are made a reality. Also a HUGE fan of Chloe’s Ice-Cream and look forward to seeing her business thrive in 2014 and beyond. Have a fabulous week!