Today was a special day for Boulder Ice Cream: it was the first day of production at their sweet new creamery in Boulder. We stopped in for a visit with president and founder, Scott Roy. Scott and his team have been making ice cream in Boulder since 1992 and they have continued to innovate and organically grow over the years. I wanted to take some photos of the facility and asked Scott what he was most proud of. I was assuming that he would point me toward the gleaming stainless steel tanks, or the gorgeous new pasteurizer, or perhaps the intricate network of copper piping whose beauty rivals some art installations I’ve seen. I was pretty surprised when Scott told me that what he was most proud of was in the mechanical room.
Scott and his design team built the production facility with sustainability in mind. The most energy intensive aspects of ice cream production are keeping finished product frozen, like really frozen at -20, and heating water to wash down the make room after production. If only there was a way to somehow harness the heat generated by the refrigeration systems to heat the water needed to clean… Well, that’s exactly what they did.
Cheers to Scott and his team for building out this smart, sustainable creamery – we have a huge culinary crush on you guys! Wishing you years of sustainable production in your beautiful new home!