Blithe Creamery is a small batch ice cream maker that likes to show up to events in a freezer trike. Currently, they sell ice cream sandwiches made from cookies they bake themselves…with gluten-free flours.
How long have you been in Boerne? (What brought you to Boerne?):
My husband and I visited Boerne when I was pregnant with our first kiddo (he’s now 10 years old). We stayed in a room above the Cypress Grille, and fell in love with the charm of the city. It reminded me of the Wisconsin town I grew up in, but with less snow. When I got out of active duty, we decided to start looking at settling into Boerne and in less than a year we were moving in.
Out of all the food in the world, why ICE CREAM?
My culinary experience had me working in all types of eateries, and my favorites were the casual places that focused on creating quality products and unique experiences. After spending time in the Navy, I happened to step back into a commercial kitchen and it felt like home. I knew I had to make a decision about what I wanted to do now that I wasn’t active duty, so I made a list of things that make me happy: puppies, flowers, coffee, and ice cream. Ice cream just seemed like a good fit and I knew it would allow me to be creative in a kitchen.
What got you into this industry?
I graduated with a bachelor’s degree in Media Promotions in 2003, and after spending a year or so looking for a position in that industry, I looked into culinary arts. I packed up and moved out to Seattle, Washington to attend culinary school. I went to classes while also gaining work experience in an area of the country where there is no shortage of different flavors and chefs work in tandem with local farmers to create fresh, exciting food. Being able to chat with the man delivering the mussels and oysters that he plucked from the water or walking through Pike Place market as it opens up for the day are experiences that have helped me build an appreciation for how our food makes it to our bellies. Unfortunately, I had to step away from bouncing around the food scene in Seattle, and joined the Navy.
What keeps you at your job?
That feeling I get when someone tells me it tastes delicious!
What’s something people don’t understand about your job?
Ahhhhh, probably why they don’t see Oreos or other highly processed cookies and candies in my shop. The moment I tasted my first batch of homemade marshmallows, I knew I couldn’t go back to the jet-puffed type from the grocery store. My style of culinary expression is seasonal and from scratch. I try to avoid adding processed items or things with food coloring. Instead, I bake all the cookies and choose natural options, like spirulina, to add classic colors to the ice cream. However, I DO keep rainbow sprinkles in the shop!
What’s something that people would find surprising about your job?
Most people are surprised by the amount of science is involved in the making of ice cream. Adding different items to the ice cream base can change the texture of the final product dramatically.
What’s been the hardest part about your job?
The hard parts are always changing. First, I had to leave for a year because I’m in the Navy reserves and they sent me away. When I got back, I was set to get started on my business in the beginning of 2020, and we all know how that went. Now, it’s just trying to pay attention to everything about the business 100% of the time.
What challenges have you faced as you’ve gained a popularity?
With the storefront, I haven’t been able to take on as many events as I was doing before because I just don’t have the staff for it. We’ve also discovered that eight flavors of ice cream in the dipping freezer doesn’t seem to offer enough variety for customers. We are looking into a new freezer to accommodate a few more but we are running out of space to put more equipment.
What makes your Ice Cream so special to you?
I spend a lot of time creating new flavors and recipes, and truly enjoy the process. When I see all that hard work materialize into smiles and new core memories for my customers, I feel honored to be part of their stories.
Where do you see yourself in 5 years?
There are a few ideas I have for expansion and collaboration, but they all include ice cream and Boerne.
Your favorite misconception about your job?
People either think that I love ice cream and could never be sick of it or that I must be sick of it. It really just depends on the day.
Anything you’d like to say to the local community?
I’m always so grateful for the way that the local community shows up for the local businesses. For that, I am eternally thankful. You make my heart full!
222 S. Main St. in Boerne
Open 11-6 Wednesdays and Thursdays.
11am to 8pm Friday and Saturday.
12pm to 5pm Sundays.