Keynote Spotlight: Jeni Britton Bauer of Jeni’s Splendid Ice Creams

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Jeni Britton Bauer opened Jeni’s Splendid Ice Creams in 2002 with the singular goal to make better ice cream. Today she and her hands-on crew make every batch of ice cream in their Columbus kitchens with milk from grass-grazed cows, Ohio wildflower honey, whole fruits, vegetables, and herbs from nearby farms, as well as rare, carefully sourced ingredients from around the world, including Fair Trade Ndali Estate Vanilla, Direct Trade bean-to-bar Askinosie Chocolate, and Direct Trade Intelligentsia Coffee. Jeni’s Splendid Ice Creams—a certified B Corp that works in tandem with the people who produce their ingredients—has been praised by Time (“America’s best”), The New York Times (“Jeni surpasses the creativity of all other ice cream makers”), and Saveur (“revolutionary”), while Food & Wine declared, “No one makes ice cream like Jeni Britton Bauer.” Jeni is the author of the best-seller Jeni’s Splendid Ice Creams at Home, which earned her a 2012 James Beard Award. Jeni’s latest book, Jeni’s Splendid Ice Cream Desserts, was published by Artisan in 2014.

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