Jeni Britton Bauer
Jeni Britton Bauer has honed her ice cream-making skills for nearly two decades and is the author ofThe New York Timesbest selling Jeni’s Splendid Ice Creams at Home. In its 8th printing, the cookbook dubbed the “homemade-ice cream-making Bible” byThe Wall Street Journalearned Jeni a 2012 James Beard Award.
Jeni opened Jeni's Splendid Ice Creams in 2002 in Columbus, Ohio's North Market, and in currently operates 15 shops from Chicago to Atlanta. Pints and ice cream sandwiches are also available at more than 1,000 groceries coast to coast, as well as through Jeni's home-shipping business atjenis.com.
Jeni's ice creams have been praised byTime(“America’s best”),CookingLight(“deadly delicious”), andSaveur(“revolutionary”), whileFood & Winestated, “No one makes ice cream like Jeni Britton Bauer.”
Today, Jeni and her hands-on crew make every small-batch ice cream, sorbet, and frozen yogurt in their kitchen in Columbus. To build everything from the ground up, they use cream from Ohio cows, Ohio honey, whole fruits, vegetables, and herbs from nearby farms, as well as carefully sourced ingredients from around the world, including rare, fair-trade vanilla (Uganda’s Ndali Estate) and bean-to-bar chocolate (Missouri’s Askinosie Chocolate). Signature Flavors Salty Caramel, Queen City Cayenne, and Whiskey & Pecans anchor a menu that also includes limited-edition, quarterly flavor collections inspired by the seasons, pop culture, culinary history, and world trends - flavors such as Absinthe + Meringues, Yazoo Sue With Rosemary Bar Nuts, and Lime Cardamom Frozen Yogurt.
When Jeni isn’t developing new flavors, or art directing new campaigns, she devotes time to Local Matters (the fresh-food-for-all non-profit she co-founded in Columbus), serves on the boards of the Wexner Center for the Arts and Columbus College of Art & Design, and gets into trouble with her husband and two children at their home in Columbus.
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