 Every time we open a shop every time we launch a new flavor. We're collaborating with new people every day We're working with new farmers and artisans every day. There's no day of the week. That's the same fun week to week I'm Chad Palmatier. I'm the co-founder of Lacanus Ice Creams. I'm Anthony Svodik I'm the other co-founder of Lacanus Ice Creams Lick was really born out of this idea that we had to take the ice cream shops that Chad grew up with and rural Pennsylvania and mirroring that with my experience in a small town in Texas So celebrating those flavors and the culture with the farm freshness that Chad grew up with One of my earliest memories with my family my grandparents specifically is enjoying ice cream It was like in like an every night ritual. I don't remember eating ice cream with anybody else On our first date. He made it very clear as most Texans do that he's from Texas Yeah, as the relationship evolved it just became very clear that we were gonna be in Texas very soon We decided we're gonna be on a one-year plan. We're gonna move back We're gonna open this ice cream shop. The first year is really hard after the hottest summer on record We opened it October. Day one was literally him in the back making ice cream Me and the front scooping along with his sister and we all live together, too. We live together It's an amazing time. We currently have five shops open. We have a hundred and forty Fifty wholesale accounts all in Texas all in Texas right now. We range anywhere from 50 to 75 employees There's a lot of things that we don't put in the ice cream But the stuff that we put into the ice cream is probably more important We get to really work with farmers and food artisans so that what what is in season and what they're producing Can really dictate what our dip cabinet looks like when we come up with a new flavor Typically, we'll start with nailing down what we want the flavor profile to be come up with an idea You say you come up with one time Everyone gets to be invested and buy in on what the flavors are and what they taste like people lobby for you know more swirl More cookie so unique about being I think an entrepreneur, but also in food and beverage to last ten years I think you have to have that incredible passion about what you're doing the vision was for like to be as Sustainable as possible the dairy that we use is it's a single-source dairy It's only about 75 miles from our production kitchens every fruit berry nut Her all that's coming within that radius of our production kitchen We were at the goat dairy back in I think it was February and just being able to talk with her and connect with her And she's so passionate about what she does and it's like that inspires me I mean we've used their goat cheese and the goat cheese time and honey flavor since we open to me It's like smiles are huge and just seeing a customer smile or an employee smile or a vendor Artisan of farmer smiles like we're providing something that's making somebody smile. That's that's a big success. It can actually be that simple Yeah, yeah, some days it has to be like hey they smile We're doing well today