Jeni Britton Bauer
Ice Cream Maker
Seattle is full of inspiration. We invited artists from across the country to visit the city and create something new based off their experiences.
Jeni Britton Bauer, founder of Jeni’s Ice Cream, has been making ice cream for more than two decades out of her hometown, Columbus, Ohio. She’s seriously inspired by scents (she almost went into perfume-making) and flavors in making her unique flavors, like Brambleberry Crisp or Savannah Butternut.
So she came to Seattle to follow her nose and to create an ice cream flavor based off her experience there. "I've created flavors that are based on moments or experiences within a city, but I have never created a flavor that was inspired by the whole vibe of the city," she says. "When I think of Seattle, I think of apples, cherries, seafood like salmon and oysters, and wild, foraged ingredients. I think of the market, I think of the scent of greenery, wet wood, and the water. I knew that there would be this great sense of nature and the scent in the air of the ocean. There’s a lot to discover here."
Seattle Cider Company
Cider is back, and Seattle Cider Company is on it. The first cidery to open in the city since Prohibition, Seattle Cider Company uses Washington-grown apples, local and natural ingredients, and the same yeast used in white wine to ferment their dry and semi-sweet ciders.
"I really loved Seattle Cider Company. When we walked in, you were hit with this bright scent of apple. Apple is just such a pretty scent floating around in the air. As we walked through, that just increased. You get this sort of yeasty apple aromas as we got into tasting, they're just so light and effervescent in aroma. And the bubbles! I don’t think that people get to experience true, bright apple scent, it’s always flavorings and candies. I really feel like apple is such a gorgeous scent."
"Lavender is everywhere but it's tempered by this other scent that’s very green from all of the foliage around and the grass. It's this beautiful heady scent in the air. I’ve been working with lavender for more than twenty years. It was actually one of the reasons I got into ice cream because I started adding essential oil to ice cream, using ice cream to carry the scent. Lavender is one of the oldest ingredients for me in my culinary journey."
"We raised honeybees growing up and I always saw my grandfather going to the hives, but I always kept a safe distance. So visiting the apiary, it was really cool to be able to carry the smoker and get right up next to the bees. Prying the boxes and frames apart and pulling the honey out, the scent of honey is everywhere. Sometimes I feel like sunshine penetrates something and gives it a little extra burst of warmth. I felt like this honey was just full of the flavor of sunshine. The flowers were blooming, the honey was glistening in the sun, and the wax was warming up — it was just a beautiful rooftop experience."
"I learned a lot at Theo Chocolate. I've worked with chocolate makers, but I've never been to a chocolate roastery and factory. I loved that the way that the chocolate de-gasses, similar to coffee. When we first got there, the factory smelled acidic and almost vinegary. By the time we turned around and walked back through, it was full of this fruity chocolate aroma. The same batch of chocolate was just at a different place on the line, which affected its scent. That was something new to me."