After serving premium ice cream treats on Main Street for twenty years, Java Cow is now making their ice cream on premises.
Ken Davis, founder, said “In these difficult economic times you have to go the extra yard. Every year we seek to improve our operation. Last year we introduced crepes to our offering on the café side of our business. This year we felt it was time for us to produce our own ice cream rather than have our recipes contracted out to others.” The store has adjusted their signage to reflect the change and now call this side of the operation Java Cow Ice Creamery.
“With this change, everything we serve is made from scratch in house. Many people don’t realize that we have a full bakery downstairs. No short cuts, in fact, we use an authentic, labor intensive French recipe for our croissants. We are obsessed with the quality of our products and are constantly striving for improvement.” Ken joked “Every Friday, we bake the challah for the local Jewish Synagogue and for special orders and have been told by tourists that it is better than what is available back in their home towns. Who would have thought we could do that?”