This month at Frankie and Jo’s, we’re celebrating our third year serving you plant-based ice cream.
2019 has been a huge and wonderful year for us at Frankie and Jo’s in a number of ways, and one of the defining characteristics of the year has been the many pop-ups we’ve had.
The most significant one we had this year was our shop on Alki Beach, which was open for the entire summer. We also served our ice cream for the first time on Whidbey Island at the fantastic Captain Whidbey Inn, as well as in California at the Mercado Sagrado Fair in Santa Monica. In addition to our pop-ups, we were also honored to sell our plant-based ice cream at several local events, including Bumbershoot!
We were also lucky enough to work with some fantastic local companies, artists, and friends this year. We collaborated with the delightful Rachael DeVaux of Rachael’s Good Eats to make cane sugar free ice cream sandwiches with our date shake flavor and Rachael’s delicious cookie recipe. We also worked with Miir to design our very own branded reusable and insulated ice cream canisters, and near the end of summer we began selling pints of all our regular flavors at the new Lululemon shop in University Village. Just last month we collaborated with our good friend Aran Goyoaga, using her gluten-free sourdough recipe from her new cookbook in all three of our October seasonal flavors. Finally, we were able to use our platform and our business this year as an opportunity to give back to our communities in the form of donations to causes such as the Harvey Milk Foundation, PCC Farmland Trust, and the Duwamish Tribe of Seattle.
It’s also been a great year for new products, new ideas, and new designs. Over the course of the year, we produced a total of twenty brand new seasonal ice cream flavors, while still being sure to always bring back the fan favorite flavors we know you love so much. We also gave our pints and lids a full makeover, with all new colors and designs so they look better than ever! Finally, towards the end of the year, we introduced our Supercookie dough bites, packed full of superfoods, and a delicious treat to enjoy with your scoop of ice cream.
As we reflect on all the things that made this last year so special, we couldn’t be more excited moving into our fourth year serving ice cream. This next year promises to be one of great progress and growth for us, and we can’t wait to spend another year serving our all of our wonderful customers. Thank you, we truly could not have done any of it without you, and we’ll see you in the shops!