Simplicity – In a Complex Kind of Way
We’ve decided to try out the deconstruction idea in our Dingle and Killarney shops. We’ll see how it goes for a few weeks and hopefully then expand it across the business if all parties agree it’s a good idea.
Again, the idea is to have simpler flavours and then sell them in pairs. The flavours will be designed to go together, so that two simple flavours, when paired and served together, will create a complex flavour (such as sea salt + caramel = salty caramel, or raspberry sorbet + Kerry cream = raspberry cream, etc). Hopefully it will make for a more exciting, customisable ice cream experience, although people will still be able to have a single flavour if that’s all they wish to have.
We’ve already started the process by switching over some flavours and changing others. Here will be the 16 spring flavours:
- Dark Chocolate
- Chocolate Chip
- Raspberry Sorbet
- Kerry Cream
- Burnt Caramel
- Coffee, Guinness, or Brown Bread
- Kilbeggan Whiskey
- Sea Salt
- Rum Raisin
We haven’t yet made all of them, but we have made the sea salt and Kerry cream, and so far customers really seem to be loving those two! The sea salt ice cream, though weird on its own, is a delight with caramel or dark chocolate, and the Kerry cream is such a pure flavour that goes with just about anything.
It’s a work in progress.
This entry was posted on Monday, February 15th, 2010 at 7:54 pm and is filed under Tips & Tricks. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.