Ice cream has long been one of Luisa Santos’ favorite things. As the nitrogen-frozen ice cream trend intensified, she made her first batch during her last semester at Georgetown University. In November 2014, she also incorporated nitrogen into a business pitch, winning the Startup Hoya Challenge Rocket Pitch, along with a cash prize, just days after whipping up that first batch. That cash prize kick-started the first stage of her business. Santos sold the nitrogen-frozen ice cream outside her dorm at Georgetown, served it at events she catered there, and even hosted an ice cream stand at a local farmer’s market.
“I learned about using liquid nitrogen to freeze ice cream and saw an opportunity to use this method to bring ice cream back to the basics,” said Santos. “But I needed someone to give me advice, to help with the challenges of getting an idea off the ground.” That happened when Santos returned home to Miami.
In a move she describes as “serendipitous,” she... Read More