Forbes just featured Graeter's, and we have thoughts.
The story, out this month, digs into what makes this ice cream different: the French Pot® process, the family behind it, and the kind of loyalty that doesn't come from a marketing budget. It's the kind of coverage that feels less like press and more like someone finally putting words to what our customers already know.
We've been making ice cream the same way since 1870. Two gallons at a time, spun in a French Pot® freezer until the mix gets thick and dense. Chocolate chips poured in by hand while everything is still churning, so they freeze into those thick, irregular chunks we're known for. It's not efficient. It's not scalable the way big ice cream is scalable. It's just the right way to do it.
Forbes saw that. We hope their readers do too.
Read the full story here, then head to graeters.com and taste it for yourself.
