Jeni Britton Bauer started making ice cream as a 22-year-old art student obsessed with scents. On a whim, she combined cayenne essential oil with chocolate ice cream. It was sweet. It was spicy. And she was hooked. In 2002, Jeni opened Jeni’s Splendid Ice Creams at the North Market in Columbus, Ohio, with a singular goal: to make better, more interesting ice creams. That guiding principle hasn’t changed.
Today, Jeni’s is a community of growers, makers, producers, and suppliers. In fellowship, the company makes every batch of ice cream with milk from grass-grazed cows, Ohio wildflower honey, whole fruits, vegetables, and herbs from nearby farms, as well as rare, carefully sourced ingredients from around the world, including Fair Trade Ndali Estate Vanilla, Direct Trade bean-to-bar Askinosie Chocolate, and Direct Trade Intelligentsia Coffee.
No one makes ice creams like this—with a uniquely smooth texture and buttercream body, bright flavor and clean finish (all without synthetic flavorings, dyes, or off-the-shelf mixes). Flavors stand alone straight from the pint or melt perfectly into a fruit pie, birthday cake, crumble, crisp, or cookie—the perfect accessory for any dessert.
Though Jeni’s is known for new and often challenging flavors—like Salty Caramel and Brambleberry Crisp—the company is better known for great ice creams and excellent service. With 23 scoop shops across the country, Jeni’s is, and always has been, about bringing people together.
A certified B Corp that works in tandem with the people who produce their ingredients, Jeni’s has been praised by Time (“America’s best”), The New York Times (“Jeni surpasses the creativity of all other ice cream makers”), and Saveur (“revolutionary”). Jeni is the author of the best-seller Jeni’s Splendid Ice Creams at Home, which earned her a 2012 James Beard Award. Jeni’s latest book, Jeni’s Splendid Ice Cream Desserts, was published by Artisan in 2014.
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