David Kumec
Handmade ice cream is a universal treat. How did your passion begin?
When I was a student in Paris I found out about Berthillon ice cream and was fascinated by their intense and perfect flavors. Like salted caramel and dark chocolate. I thought it must be the best ice cream in the world. My goal with this business is to make ice cream and sorbet that is good enough to compete with Berthillon in Paris.
What strategic move was key to getting your ice creams onto market shelves?
I began speaking to local markets about my new wholesale business in March of 2011. I already had a few wholesale accounts like the Monterey Bay Aquarium. Staff of Life and New Leaf signed us up right off the bat because they really support local business. I think we lucked into the deal with Whole Foods, but now we're in over 20 Whole Foods stores in nine counties.
Do you consider yourself an entrepreneur?
Absolutely. I will do most anything to see this business grow into a successful endeavor. But I also like to find ways that we can give back to the community. I want Mission Hill Creamery to be able to make a profit while also making a difference on a social level. Our new non-profit organization is being formed, called Ice Cream for Kids. We donate a portion of every pint sale to the organization and the funds will be used to make money for underprivileged kids through sponsored ice cream social events. I love the idea of a business that builds giving into its way of doing business.
What determines the flavors you choose? The consumer? Seasons? Gonzo desire?
Like Berthillon, I like to make strong and bold flavors. Salted Caramel is our biggest seller and that was an inspiration from Berthillon, but consumers love the awesome seasonal flavors like strawberry, nectarine, and melon as well as the creative flavors like Bourbon Butter Pecan, Mexican “Hot” Chocolate and Ricotta Fig.
It's been two years since you opened the Front Street location. Do you have a good feeling about the new Pacific Avenue venture?
The new store is going to rock. The location is great with lots of foot traffic, and many great things are starting to happen in downtown Santa Cruz. We are going to have our wholesale business behind a glass door so customers will be able to see ice cream production and packing. We're looking at having local artists display on our walls and we'll be open late. It's going to be so much fun.
What's your favorite flavor?
It changes with every new season, but right now I am really liking the fresh nectarine ice cream and the plum/zinfandel sorbet, made with Condor's Hope Zinfandel. But if I could only eat one flavor for the rest of my life, there is no doubt it would be Vanilla Bean. It has a really creamy texture and the perfect balance of organic dairy and Madagascar bourbon vanilla.
—Questions by Christina Waters
Mission Hill Creamery will open a storefront at 1101 B. Pacific Ave., Santa Cruz, this fall.
