Three stories, in plain language.

When Marisol Chen took over as pastry director at Bottleworks in early 2022, the dessert menu had three items — a chocolate cake, a crème brûlée, and a fruit plate. By the end of her first quarter she had built it out to twelve plates, eight of which feature a Rojey base flavor.

We started Marisol on a three-flavor program: Madagascar vanilla, dark cocoa, and a rotating seasonal. She built composed plates around each. The vanilla pairs with the olive-oil cake; the cocoa goes on top of a smoked-cherry galette; the seasonal carries her dessert tasting menu.

Today Bottleworks moves roughly 80 gallons per month across the dining room, lobby café and banquet operation. Standing Tuesday and Friday deliveries, never missed.

Tinker came to us in early 2023 wanting a cold-brew ice cream pint they could sell across their nine Indiana cafés. We started with their actual house cold brew, which we steeped overnight into our sweet cream base.

The hard part was the texture. Coffee extraction at scale wants to crystallize ice cream into something gritty. We ran four formulation rounds (one more than usual) before landing on a slow-infusion process that holds the coffee's body without compromising mouthfeel.

Launched in custom kraft pints in September 2023. Sells out roughly every other week during summer.

On a Saturday in late June, McNally Events' reach-in freezer failed at 11am the morning of a 240-guest wedding. We had a sundae-bar service scheduled for 8pm.

Erin called us at 11:42. Russell drove the spare reach-in from our kitchen — about 30 minutes away — and set it up at the venue by 2pm. Service ran on schedule.

We don't advertise that we do this. We do it because that's what suppliers do for people they care about working with. McNally has booked every event with us since.