Today we’d like to introduce you to Barb Zapzalka.
Thank you so much for sharing your story and insight with our readers. To kick things off, how did you get started?
I’ve always been interested in food; it’s a passion of mine. In my mid-30s, I started brainstorming about what culinary career I could pursue. I was currently a software developer and had little experience in the food world except for working in a Mexican restaurant in college. I looked forward to everything about this job; high pressure, being on my feet, and multi-tasking were what I loved the most. It got me through college, but throughout my corporate career, I missed the food environment and daydreamed about what it would take to get back into the food industry. Ice cream kept popping up in my mind, and after researching what it takes to open an ice cream shop, I was hooked! I planned to create my own community space around ice cream. I signed a lease in a quaint neighborhood location not far from my house and thus started my ice cream adventures. I did not know anything about how commercial ice cream is made; I was self-taught and, like any new career, learned so much as time went on. I struggled financially in the first 10-12 years of business but hung on to this dream I felt so passionate about. I started selling ice cream, and one challenging step after another, I found myself on the path that I was on. Guided by personal character, luck, and solid customers, I now own a for-real business and am forever grateful. Although I’ve been around for 21 years, I still have the vibrant energy I had at the beginning, and my approach is still that of a scrappy start-up. I keep pushing forward, trying to make better ice cream, offer more flavors, and continue to source the best possible ingredients.
It wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
There is no such thing as a smooth road for the food industry. Early on, one of my biggest challenges was being in a cold climate. Ice cream sales here are seasonal, and I learned from the start that I needed to make enough through the summer to pay my winter bills. That happened briefly; I was always behind on rent and many other bills. Another area for improvement was my dairy supply. I always wanted to get my dairy supply through a single farmer to create a more personable experience. Relying on just one farmer has had its stress; the farmer from whom I got the product for 12 years had a barn fire and, unfortunately, was out of business for 2 years. At the start of my busy season, I was left without a dairy supplier in the spring. There are always government regulations in this business. For about 5 years, the FDA required every ice cream shop in the country doing wholesale business to be a dairy plant. With my small space and other challenges, I decided not to be a diary plant, thus eliminating my wholesale and grocery store sales.
We’ve been impressed with Pumphouse Creamery, but for folks who might need to be more familiar, what can you share about what you do and what sets you apart from others?
Pumphouse Creamery is a homemade ice cream shop specializing in quality and locally sourced ingredients. I create the flavors and make all the ice cream myself, and it’s my favorite part of the job. Strawberries are sourced locally in the summer and are frozen to be used year-round. It is a big effort for me to do this with the short strawberry season here in Minnesota and my tiny shop. I am so passionate about using local ingredients that I make this happen despite my lack of ample freezer space. The ice cream I produce here is the best I can make; it reflects the respect and sincere intention that I bring to each of my flavors due to my relationships with farmers, local producers, and customers. I am so proud to be a part of the popular craft ice cream industry.
What would you say has been one of the most important lessons you’ve learned?
Wow, the lessons I learned along the way could write a book! I am currently writing a book about my journey in the ice cream world. You need more control over so many challenges, e.g., road construction in front of your shop, COVID-19, etc., that you can never rest on your laurels. You must be adaptable and keep your business fresh by paying attention to trends and competition. I have learned to fake it until you make it! This means having a positive attitude even when things don’t go your way. Pivoting plans because of obstacles is needed, and a mindset to do this is essential. You need to love what you are doing, or it will work. I am doing something way too fun to be counted as work.
Contact Info:
- Website: Pumphouse-creamery.com
- Instagram: Pumphousecreamery
Image Credits
Victoria Campbell
