Today we’d like to introduce you to Elise Federspiel.
Hi Elise, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My husband and I moved to Medford in 2020 in search of a slower pace and more sunshine. I found that for an area with such great weather, there were not very many ice cream shops and absolutely no shops producing their own ice cream from scratch, let alone interesting flavors. Coming from Seattle and its diverse food scene and having a love of cooking and baking, I decided to start experimenting with making my own ice cream. I spent a year developing my recipes and with the help of friends and family was able to start up our little business in early 2022. I started with a little pop up shop at Rellik Winery, which is still open on the weekends.
We now have 2 mobile carts that we use for weddings and events in the area. Most recently we started selling our ice cream at a fantastic shop in Ashland called The Drift Collective. They only sell local creators products and we are so happy to be a part of their vision. We are growing and that is exciting for us. Our next goal is to find our own little storefront with our own kitchen to allow us freedom to offer more and be more accessible to the community.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It has not been easy. Honestly, if I knew how hard it would be to start a business, I may never have gone for it. But I’m proud of where we have come with it. Each year has brought new lessons on what works for our business and what does not. Having a business that functions outside 90% of the time and seasonally has its challenges. We did every event we could the first couple of years to get our name out there which was exhausting. We have more of a balance these days. Everything we’ve experienced over the years has helped us grow and know better what we want for the business in the long term.
Alright, so let’s switch gears a bit and talk business. What should we know?
The words handmade, artisanal, local, among others are used rather loosely these days but my product is truly all of those things. I make my ice cream from scratch. I use local products whenever possible. In the summer my berries come from local farms. Lavender, coffee, miso, and honey are some of the local products I use. Creating relationships with these producers has been wonderful.
We are known for our unique flavors. Some of my favorites are our Malt with Peanut Butter and Chocolate Ganache, Fresh Mint and Chocolate, Brandied Pear and Fennel, and our Banana with Miso Caramel. I want my ice cream to be enjoyed by everyone, which is why we always have multiple vegan flavors available such as our Halvah and Chocolate and our Strawberry Rose Sorbet. After year one, I shifted to making basically everything I do gluten free. So even someone with a gluten intolerance can enjoy a handmade Waffle Cone filled with Cookie Dough Ice Cream.
When I started this business I just wanted to offer something new and special to the community but over the past 5 years we repeatedly hear people say our ice cream is the best ice cream they have ever tasted! Some of these people are visiting from New York, San Fransisco, Seattle. Places I consider hubs of some of the best food. It blows my mind that I’ve created something that people enjoy so much! I am very proud of that and thankful.
Are there any apps, books, podcasts, blogs or other resources you think our readers should check out?
I’m not a collector except when it comes to cookbooks. I love cookbooks and I love the inspiration I gain from them. Some of my favorites are The Art of Escapism Cooking by Mandy Lee, A Boat A Whale and a Walrus by Renee Erickson, and The Village Bakers Wife by Gayle and Joe Ortiz.
Contact Info:
- Website: https://www.travelersicecream.com
- Instagram: https://www.instagram.com/travelersicecream/
