Our Story
A small Indiana creamery, eleven years in.
Rojey Creamery began in 2014 in Russell DeLibero's converted garage on Wythe Drive in Noblesville. Today the name sits quietly on dessert menus across Central Indiana and the surrounding Midwest. The kitchen, the recipes, and the way we pick up the phone haven't changed.
How it started.
"I ran a small restaurant in Broad Ripple for eight years. Every week I'd call the same three suppliers looking for ice cream that tasted like the strawberries my mother grew in her backyard. Eventually I gave up looking and bought a batch freezer for the garage."
The first commercial customer was Sherman's Café in Noblesville, a half-mile from the garage. They ordered six gallons of Madagascar vanilla and a single gallon of strawberry, paid in cash, and asked if Russell could deliver the same order again the following Wednesday.
That standing order is still on the books. Sherman's has been on every delivery route, every Wednesday morning, for eleven years and counting. We are, by an unflattering margin, the slowest-growing creamery in Indiana.
That's the part we're proudest of. We've turned down meetings with three national distributors, declined two acquisition offers, and politely passed on a grocery-store rollout that would have tripled our volume overnight. The way we make ice cream — by hand, in 3-gallon batches, with named-farm fruit and Jersey cream from twenty-three miles away — does not scale.
We're fine with that.
Timeline
A slow eleven years.
2014
A converted garage on Wythe Drive
Russell installs a single 20-quart batch freezer and starts supplying two restaurants he used to cook for.
2016
Ten wholesale accounts
First hotel pastry program in Carmel. Move into a 1,400 sq-ft commercial kitchen on the same street.
2018
Private-label launches
First branded pints for The Inn at Irwin Gardens. Hire our second full-time churner.
2020
Pandemic pivot
We keep going. Direct-to-restaurant deliveries replace lost banquet volume; no layoffs.
2022
Dairy-free production line
Dedicated oat- and coconut-base equipment installed for nut- and dairy-allergen safety.
2024
140 active wholesale accounts
Routes serving Indianapolis metro, Hamilton County and four neighboring states.
2025
Eleven years in
Still four people in the kitchen. Still answering our own phone. Still in Noblesville.
The team
Four people, two machines.
Russell runs production and answers the phone. Marisol Tran has churned with us since 2017 and runs the gelato program. Devin Park leads our dairy-free line and our COA paperwork. Anna DeLibero — yes, related — handles deliveries, scheduling and the handful of customers who insist on paying in person.
That's the whole operation. No marketing department, no sales reps, no national footprint we're quietly building toward.
Our standards
What we will and won't do.
- ✓We use whole vanilla pods, never extract.
- ✓We use real fruit, never flavor concentrate or color.
- ✓We source Indiana cream and Indiana fruit by name, not by broker.
- ✓We run dairy-free flavors on dedicated equipment, scheduled around dairy runs.
- ✓We will not co-pack for anyone, ever.
- ✓We will not ship outside our delivery radius without a real conversation first.
Come say hi.
We're easy to reach.
Whether you're a chef sizing up a wholesale account, a planner pricing an event, or someone with a question about a single flavor — we'll answer.