A Spring Update from Fabled Ice Cream

This stage of building Fabled Ice Cream feels less like fireworks and more like foundation. Refining systems. Big decisions. Lots of learning. And steady progress.

Here’s what’s been unfolding lately.

A New Commissary Kitchen (Hopefully Closer to Home)

Driving into DC for production served its purpose early on. It gave us a place to begin. But as the days got longer and the logistics more layered, the commute started to feel unsustainable.

I’m actively looking for a commissary kitchen closer to home. Proximity matters. It means more flexibility for production days, easier restocking, and a routine that supports growth instead of fighting it. The right kitchen will allow us to scale thoughtfully and sustainably.

A New Fridge at the Bookstore

We made a big operational shift inside the bookstore.

Instead of scooping daily from the cart, we’ve invested in a dedicated freezer to sell pre-packaged pints and single servings. That means no daily sink setup, fewer regulatory hurdles for in-store service, and a much cleaner footprint inside the shop.

Scooping will still happen at special events, which is where it truly shines. But for everyday sales, packaged ice cream is easier to restock, easier to grab on the way out, and much more aligned with how books and ice cream live together in the same space. It feels like a natural evolution.

VDACS + Manufacturing Applications

I’m deep in the paperwork phase right now.

We’re actively working through VDACS applications so we can manufacture in a commercial kitchen with full compliance. That means allergen control plans, process documentation, labeling standards, and production flow mapping. It’s detailed work, but it’s important work.

The goal is simple: build this business correctly from the start.

Dialing In Recipes + Finalizing Labels

Behind the scenes, I’ve been refining recipes. Tweaking sugar percentages. Adjusting flavors. Testing texture. Just kind of small, nerdy adjustments that I hope will make a big difference in the end.

We’re also finishing up labeling for our flavors, making sure everything meets requirements while still feeling like Fabled. Clean, clear, and story-forward.

It’s the intersection of creativity and regulation. Which, oddly enough, I love.

Cornell: Online Complete, Ithaca Next

I recently finished the online portion of the Artisan Ice Cream course through Cornell University.

The modules covered food science, sanitation, facility design, and regulations. It was far more technical than I anticipated and completely fascinating. I listened to lectures on my walking pad, took notes like a student again, and passed every graded quiz at the end of each module.

Next month, I’m heading to Ithaca for the in-person portion. Two full days immersed in production and formulation. Investing in education at this stage feels like one of the smartest moves I can make.

Farmers Markets

We’ve applied to three local farmers markets for the upcoming season. One has already waitlisted us, which is part of the process. These spots are competitive and I’m hopeful about the others.

A consistent farmers market presence would be huge for visibility and direct community connection. Selling pints face-to-face. Telling the story. Watching people taste something you made.

That’s the dream.

This season feels less like “launch” and more like “laying track.” We’re refining, applying, investing, adjusting. It’s not flashy work. But - hopefully - it’s the kind of work that builds something that lasts.