Freckled Foodie & Friends

In this episode, I sit down with Hallie Meyer, the mastermind and founder of Caffé Panna, to discuss how she built her ice cream empire. We dive into Hallie's journey from pop-up shops to running multiple locations, the impact of COVID on her business model, and how she balances motherhood with entrepreneurship. Hallie shares insights on creating unique flavors, maintaining quality while scaling, and navigating being a second-generation restaurateur. We also explore the art of ice cream making, from sourcing ingredients to hand-packing pints, and discuss the future of artisanal ice cream in a competitive market.Key Takeaway / Points:On Caffé Panna's evolution from café concept to ice cream focusHow COVID transformed the business model and led to nationwide shippingThe process of creating new flavors and menu planningBalancing motherhood with running a growing ice cream businessOn maintaining quality while scaling productionCaffé Panna's approach to wholesale and collaborations with specialty storesThe importa