Have you always been interested in gelato?
So we won’t be seeing bubblegum gelato in the future?
"No, and no strawberry in February either!"
How do you think the reception at Findlay has been?
So why Dojo? And why Findlay Market, Cincinnati?
Do you think that the bank’s skepticism has to do with this being a culinary expedition?
I asked Kimberly about her thoughts when her husband told her he wanted to start making ice cream for a living.
How many hours would you say you work?
"Oh, man. I don’t know..."
"Probably about 70."
How much time is spent in production and running the counter, among other things?
"We’ve been pleased with our success--we’ve set a few Dojo Gelato sales records at Findlay this summer. There was a period last summer where we were making gelato as fast as people were buying it, we felt a little like Lucy in the chocolate factory--Speed it up!"
Dojo is very active on twitter, what are your thoughts on that?
What are some of the challenges that you’ve encountered you wouldn't have expected?
Any plans for expansion?
Where do you get your ideas for the flavors?
We've noticed that some of your flavors are more subtle than others. Is that a Dojo thing or a gelato thing?
What are some of your favorite flavors and some of your least favorite? Any ones you'd like another try at?
Do you think you'll keep working with Beers?
Dojo is open at Findlay Market every day but Monday, when Findlay is closed. They cater, make custom flavors and killer gelato cakes and pies (They made David a german chocolate gelato cake that was great). Flavors change weekly and sometimes sell out within hours, so don't wait to visit!