This black & white was taken 13 years ago by @deejayzattar @thewellie in the white room when I was starting my ice cream career 🤍🖤🤍

Churning small batches from the restaurant for people to enjoy after their meals later evolved to take away pints after a customer asked for a few scoops in a zip lock container to take home!

That customer’s request for my artisan ice cream pushed me to follow this career. I became a regular stall holder at the @ottawafarmmkt, took on events like @beausallnatural Oktoberfest & @agfoodmuseum ice cream festival, and as well, sold pints to small gourmet catering businesses.

Pascale Berthiaume

It wasn’t until 10 years later that I was approached by a provincial regulatory dairy board agents.

They informed me that making small batch ice cream from a commercial licensed kitchen or a restaurant is not possible without owning a dairy licence as well as a federally licensed facility.

2019 was a traumatic year for me, my business, and my family to navigate through. 2020 with the COVID-19 pandemic added multiple layers of complexity.

To read more about my struggles, how I pivoted, and how I intend to keep producing ice cream in the future, grab a copy of the July issue of Edible Ottawa to read the article on my wee ice cream business written by


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