Jeni Britton Bauer

“Of course I applied to Ohio State, and they said, no thanks but I wrote them a letter. I was just like, well, ok, I know you, like, I get it, but here's what I was doing. While I was not getting good grades. And the next thing I knew, I got a letter, and it sa…”

“The thing that draws me back to a business every single time, no matter what the business is, is the thing that I had last time I was there. I might change my mind when I get there, but it's always the thing I had last time that I loved.”

“I mean, we would make 10 dollars by the end of school. We could go get pizza for the whole group. Wow. I had, like, other people selling them. I'd make them at night, and then I had three other people selling them, too, and we were selling them all over the sc…”

“I really thought that was horrible. I still think that's horrible. My mom thinks that's horrible. It's horrible. You can't judge people by that kind of stuff. It's just not right.”

“We had nine dollar days. I think the worst day I ever had was a three dollar day.”

“I made 638 dollars a month for the entire time we were open. I mean, I took that home to live off of for those three, four years.”

“Anyway, he recorded it and sent it to us, and that was how we got in the market, because they watched that and realized that an ice cream company can be a thriving part, a part of a thriving market.”

“I mean, I like making ice cream, and I want to make ice cream, and that's what I do, and how I, it's actually how I think. You know, I'm 44 years old, I started making ice cream when I was 21, 22, so more than half my entire life, most of what I remember, has …”

“The same ice cream he hated before, he loved now.”

“I had a friend, and so she and I were messing around with this together, and she was able to get all of it from her parents.”

“Let's say we would have taken, you know, a whole bunch of money early and I don't think anybody would have given it to us anyway, but let's just say we could have done that. I wouldn't have had the time to work out these details and the things that I now know …”

“I spent at least eight years boots on the ground just making ice cream and serving it before I ever started growing, and that time is everything for me because I learned all of that.”

“I think that you can get better as you grow, and that's been my experience. When we were really small, and there's this sort of Glow around the sort of mom and pop sort of thing, I think, especially in ice cream. But when we were small, we were really limited …”