INTERVIEW BY CHRIS TIESSEN
ICE CREAM’S CERTAINLY A WONDERFUL THING. IT REMINDS US OF CHILDHOOD. AND INNOCENCE. AND ALL THAT IS GOOD IN THIS WORLD. I RECENTLY GOT THE CHANCE TO VISIT AJOA MINTAH, OWNER & CHIEF ICE CREAM MAKER AT KITCHENER’S FOUR ALL ICE CREAM, TO CHAT ABOUT HER BUSINESS, ENTREPRENEURSHIP, AND WHAT PAIRS BEST WITH ICE CREAM. HERE’S WHAT SHE HAD TO SAY:
WHY ‘FOUR ALL’?
Four All has two meanings. Firstly, I wanted to create ice cream that everyone can enjoy – regardless of dietary choices or issues. Secondly, I wanted our avours to reflect my own family of four, where we each seek a different experience when choosing ice cream. I’m a ‘foodie’, my husband is ‘classic’, my youngest is ‘childhood’, and my oldest is ‘vegan/ dairy free’.
WHO ARE SOME OF YOUR KEY COLLABORATORS?
Eby Manor for milk, obviously. Herrle’s and The Good Peach have been amazing at getting us fresh produce. And companies like Descendants Beer & Beverage have helped us push the envelope in term of unusual ingredients for ice cream. Like-minded businesses such as Legacy Greens have also been instrumental in terms of helping us get our product to the community.
WHERE CAN SOMEONE FIND FOUR ALL AROUND THE REGION?
Scoops and pints are available at our tasting room and Legacy Greens, while pints are available at Dana Shortt Gourmet, Herrles, Descendants Brewery, Eco Café and more.
WHAT’S THE BIGGEST CHALLENGE OF ENTREPRENEURSHIP?
Everything is challenging! There is no rule book, there is no routine, and nothing goes to plan. You simply have to be all in, and willing to do what it takes for what you believe in. We just launched this May and I’m still waiting for a normal week where everything goes according to plan.
WHAT’S THE MOST FUN PART OF YOUR WORK DAY?
The best part for me is watching people eat our product. Some of our customers are people who’ve never had good ice cream before due to food sensitivities. I love seeing people take that first taste – especially when they’re kids.
WHAT ARE YOU DOING WHEN NOT MAKING ICE CREAM?
My favourite thing to do is hanging out with my kiddos – ages 6 and 9 – doing whatever they want.
WHAT PAIRS BEST WITH ICE CREAM?
Everything! And, surprisingly, booze. Check out our Wicked Wednesday blog and Instagram posts (@fourallicecream) for ice cream and sorbet cocktail ideas.
WHAT’S NEXT FOR THE BUSINESS?
More learning and more growing. We plan to continue making ice cream throughout the fall and winter. And will expand our offerings to an online store and home/business delivery options.
NAME SOME OF YOUR FAVOURITE LOCAL RESTAURANTS / DESSERT PLACES IN THE REGION?
There are a lot of great choices in this area. For lunch, I love Bao Sandwich Bar and the Yeti. For dinner, Red House and The Berlin are recent faves. As for desserts – I feel like I don’t visit Ambrosia Pastry enough. I’ve never been disappointed by anything there!
  fourall.ca
@fourall
Four All
