Creating everything in-house allows High Road to not only monitor the quality of everything, but the chefs can tweak flavors on a continual basis. Nicki Schroeder, Co-Founder and Chief Brand Officer explains, “Ice cream companies usually bring in their inclusions and varigates from outside vendors. So if your chocolate chunks are coming from a vendor and you’re not quite happy with them they’re going to say, ‘that’s our chocolate chunk.’ If our chefs feel they can tweak the chocolate to create an even better experience for our customers, they’ll tweak it and it’ll be in the ice cream tomorrow. We can continually improve every single day everything that we do.”
The handcrafted nature of High Road’s production facility allows consumers to receive a more personal and homemade touch that’s near impossible to achieve in fully automated facilities. “Obviously it would be better for us if we were to automate everything but we wouldn't get that oddly shaped all butter cookie on your ice cream sandwich. So we want to make sure that we are able to provide our consumers with product as if they made it at home or made it with us at our factory.” says Rodriguez.
Enjoy this look inside the handcrafted nature of what we do and see that "Made By Chefs" is not a slogan, it's what we do.