SOUTH OGDEN – If you’re getting into small batch ice cream making, there’s at least one thing you need to know – you’ll need to spend a lot of time doing it.
âIt’s hard work. We always make ice cream, âsaid Catherine Diamond, who runs Creamery Bow Tie in South Ogden with her husband, CF Diamond.
But the shift to the ice cream business is paying off.
Things have gone well, despite the COVID-19 pandemic, and the Diamonds are considering opening a second Bow Tie Creamery location in Salt Lake City. More importantly perhaps, the management of the small business located at 1479 E. 5600 South, in the middle of a booming South Ogden commercial area, off Harrison Boulevard, gave the Diamonds a new outlet for their energy. and their passion. They offer varied and constantly changing ice cream flavors – Oh My Mango, Speculoos S’mores, Lemon Blueberry and more – and they took a crash course in social media marketing, helped by son-in-law Matt Healey.
âIt was fun for me. I’ve always been something of a foodie, âsaid CF Diamond. He still has his day job, as he calls it, running Excel counters, a Salt Lake City-based company that manufactures and installs countertops and cabinets. But he spends a lot, if not most evenings at Bow Tie.
Catherine Diamond, retired recreation therapist from the Intermountain health care system, usually performs the operation during the day. âIt’s a big change for me,â she said.
But even though it’s a lot of work – she’s always attentive to the beep from the ice cream maker, which means a new batch is ready – there are perks, like meeting everyone who comes for a scoop or a pint. or a quarter. âThis is one of the great advantages,â she said.
The Diamonds have been running Bow Tie for about two and a half years, since October 2018. They took a leap of faith after falling in love with a similar operation called Ampersand Ice Cream in Fresno, Calif., where a son lives and where they visit frequently. The California Creamery had flavors “like we’ve never tried before, fun flavors – strawberry balsamic,” said Catherine Diamond.
Catherine Diamond had experience making ice cream, making a batch of a family-passed flavor every year, Raspberry Sour Cream (now Bow Tie’s best seller). But running an ice cream shop is something quite different and CF Diamond began to study, preparing for the transition to a whole new business. He bought a $ 10,000 ice cream machine, searched for information on ice cream making wherever he could, and started experimenting with flavors. âHe started to learn the science of ice cream,â his wife said.
It took about three years of intermittent experimentation before launching in fall 2018. CF Diamond learned the ins and outs of texture and flavor, proper churning and more. Catherine Diamond had doubts. âMy first thought was that we can’t compete with Farr ice creamShe said, referring to the famous Ogden ice cream shop.
CF Diamond wasn’t intimidated, however, and Bow Tie – named for the kind of outfit he and Healey wear when dressing – has developed a niche. The Diamonds make ice cream in small batches, three-quarters at a time, which means more work and a slightly higher price tag than might be possible with a mass-produced product. It does help with quality control, however, and, according to Catherine Diamond, helped Bow Tie create space for itself.
âThis is what makes us unique,â ââshe said. âThe flavors are ours. The small (technical) batch creates what we believe to be a better quality product.
When the pandemic was at its peak and people stayed as much as they could they still got business, people usually bought a pint or quart container to go, people wanted them to survive. âThe community came in droves to support us. They didn’t want us to leave, âsaid Catherine Diamond.
As such, the Diamonds are still around, working on different flavors and keeping the ice cream coming, three-quarters at a time. CF Diamond says he hopes to expand to Salt Lake City once he finds a suitable location.