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Business First wrote Jeni’s adds Bexley to chain’s roster, but cool on a continued expansion
Jeni Britton Bauer is ready to put the freeze on the growth of her popular ice cream shop chain, but not before doling out a helping to Bexley.
Jeni’s Splendid Ice Creams LLC plans to open a 1,100-square-foot store at the Bexley Gateway, nestled between Mozart’s Bakery and Cafe and the Rusty Bucket Corner Tavern. The shop would open early next spring.
“We weren’t looking to expand, but Bexley was our number one requested location and this became available,” she said.
It will be the fourth shop in the five-year-old chain and the third to open since February 2006.
They’re hiring now. Looks like Graeter’s is going to get some competition and Bexley will be a good destination for ice cream. Bexley also has Johnson’s.
so it was YOU! I wondered where all that ice cream went last week — I’ve been savoring my dwindling stash for months and I’m down to a single pint! Then I hear that there’s some at the North Market, despite the fact that it was a seasonal flavor that went out of production months ago… and by the time I’ve dialed the telephone, it’s all mysteriously gone? All of it?
Don’t be so sure about that life expectancy, pal.
Indeed. Might just be your key to longevity.
I see that some posters are lamenting the departure of our most misunderstood flavor!
The funny thing is, when these guys come by the stand, I always say, “You like smoky stuff? A bacon fan? Think you’ve tried everything?”, and sell/give/lob them with a pint of Lapsang. There were very few adventurous souls (of course, the ones who did get it, like Bear, LOVE IT).
Apparently it’s true that absence makes the heart grow fonder. This is too funny. At least one person a day has been stopping by to ask for this stuff.
As for me, first I kinda hated it. Then I thought it tasted like burned bandaids or mole poblano. Then I started loving it, then REALLY loving it. Much like the Velvet Underground or films by Robert Bresson, this stuff was deceptive, and an acquired taste.
Sounds like you guys have a situation on your hands !!!?
Maybe there could be a level of Jeni’s flavors only available by mass request? I’ve also had several people suggest a competition wherein customers send in their flavor ideas and Jeni picks her favorite for limited production.
I know you all have enough on your hands right now, just thought I’d pass along the glad tidings!
I prefer Au Hasard Balthazar to the Lapsang, any day :)
I just heard from a little birdie that this flavor will return!!
:D
And Chaptal: Will you be in my movie club? Let’s dork out! I may have already enlisted Th0m!
:D
And Chaptal: Will you be in my movie club? Let’s dork out! I may have already enlisted Th0m!
Sure what’s playing?
:D
And Chaptal: Will you be in my movie club? Let’s dork out! I may have already enlisted Th0m!
Sure what’s playing?
I’ll pm you when we figure it out, pm me with any requests!
Excellent! So I can stop going to Goodale and training random dogs to bite when they smell Lapsang Souchong and hear the name “Drew”….
Fantasmagorical.
It will be gravel road before you can get them trained.
I’ll take that as an invitation:
A couple of gelato standouts from a trip to Italy:
-rice: even containing chewy grains of rice (this from a famous place in Florence)
-cinnamon: straight up, full bodied cinnamon
I’ll also throw out a future location suggestion – I recently got a co-worker hooked, so he would like one in Dublin.
Suggestions? Well, quite a few people have been –
(ah, vegetarians and vegans, you might want to skip the next paragraph)
– appreciating the Mo’s bacon bar, though the chocolate could be higher quality; it makes me wonder whether a semi-dark chocolate ice cream with bits of applewood-smoked Ohio bacon wouldn’t be an intriguing possibility.
(okay, veggie types, it’s safe to start reading again.)
And as it happens, we were just talking about Sazeracs tonight. I wonder whether that might not make a worthwhile flavor of ice cream? A sort of rye, sugar, touch of absinthe, touch of bitters, sort of thing; great combination, very balanced.
XLD, please don’t tell me you missed last fall’s Saigon Cinnamon!
:cry:
XLD, please don’t tell me you missed last fall’s Saigon Cinnamon!
:cry:
That’s one of my favorites, along with Backyard Mint! I’d love to see a mint julep ice cream…
I don’t think I got to try the Saigon Cinnamon. I’ll have to keep an eye out for that if it comes back this fall.
I *am* eagerly awaiting the return of my personal favorite – Savannah Buttermint.
The Back Yard Mint is OK, but it doesn’t hold a candle to the awesomeness of the buttermint.
Must have. The only cinnamon I ever recall seeing is in the Queen City Cayenne, and even that I have yet to try.
(ah, vegetarians and vegans, you might want to skip the next paragraph)
– appreciating the Mo’s bacon bar, though the chocolate could be higher quality; it makes me wonder whether a semi-dark chocolate ice cream with bits of applewood-smoked Ohio bacon wouldn’t be an intriguing possibility.
(okay, veggie types, it’s safe to start reading again.)
And as it happens, we were just talking about Sazeracs tonight. I wonder whether that might not make a worthwhile flavor of ice cream? A sort of rye, sugar, touch of absinthe, touch of bitters, sort of thing; great combination, very balanced.
I take back all the mean things I didn’t say about you. I’m not even completely familiar with everything mentioned, but that’s how I like it.
Continuing with the alcohol based theme, what about some kind of scotch flavoring. Maybe team up with Barrel 44 and pretend it’s local.
Keep ‘em coming.
XLD have you tried Maker’s Mark buttered pecan?
:)
hey Walker, can we get a drool emoticon? kthnxbai.
I’ll talk to the boss about bringing back the ‘salty caramel with pralinized wild boar bacon’. It was delicious but not an easy sell.
Bexley store should be open mid next week!
I hope with every fibre of my being that you are serious, Charly.
I’m serious! Although in the meantime you can make this at home – take bacon and fry it with some brown sugar! top over salty caramel.
i can vouch for this.
Jeni’s in Bexley opened today at 4pm! Special thanks to several CU readers from stopping in last night for the sneak preview.
Extra Special Thanks to Manatee for: Superlative Chalkboard Handwriting (and ice cream sandwiches that continue to delight)
Exclusive Bexley ice cream (for the time being): Single origin Madagascar Chocolate Stracciatella (aka Chocolate Freckles).
All are welcome!
It looks beautiful. The colors! The subway tile! A porch with umbrellas!
My mom is redoing her kitchen in Cleveland, and don’t think I won’t be influenced….