298: The Art of Ice Cream Making and Business Growth with Caffè Panna's Founder, Hallie Meyer
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 focus
How COVID transformed the business model and led to nationwide shipping
The process of creating new flavors and menu planning
Balancing motherhood with running a growing ice cream business
On maintaining quality while scaling production
Caffé Panna's approach to wholesale and collaborations with specialty stores
The importance of hand-packing and using fresh ingredients
How Hallie fills her cup while running a demanding business
On the future of Caffé Panna and potential expansion plans
Follow Caffé Panna: @caffepanna
Follow Hallie: @halliemeyer
Order Caffé Panna Pints: caffepanna.com
Nation Wide Shipping: Goldbelly
Follow me:
Instagram: @cameronoaksrogers and @conversationswithcam
Substack: Fill Your Cup
Website: cameronoaksrogers.com
TikTok: @cameronoaksrogers and @conversations_with_cam
Youtube: Cameron Rogers
Produced by Dear Media.
