Cre­at­ing an ice cream cul­ture It all started in his par­ents’ kitchen. To­day, Paul’s Home­made Ice Cream is teach­ing cus­tomers to truly ap­pre­ci­ate this gourmet prod­uct.

Finweek English Edition - - ON THE MONEY ENTREPRENEUR - Paul Ballen: JA:

jo­han­nes­burg-based en­tre­pre­neur Paul Ballen’s ta­lent for gourmet ice cream has turned into a busi­ness suc­cess. Along with his busi­ness part­ner, Josh Amoils, he has built Paul’s Home­made Ice Cream and dis­trib­utes the unique flavours to a num­ber of cafés and restau­rants across Jo­han­nes­burg and Cape Town. Us­ing so­cial me­dia to pro­mote their fa­mous “Ice Cream Sun­days” and in­no­va­tive flavours, such as “Birth­day Cake”, which is a crowd favourite, Amoils says Paul’s Home­made Ice Cream is at­tract­ing cus­tomers with an ap­pre­ci­a­tion for the craft.

1. Where did the idea come from?

I started mak­ing ice cream in my par­ents’ kitchen in 2009 while I was study­ing. I started sup­ply­ing small restau­rants and some stores in very small vol­umes; it was very low-key and it got a bit of hype. Then I did a busi­ness di­ploma at Wits and part­nered with Josh to get the busi­ness started.

I was ex­cited about new ven­tures and new op­por­tu­ni­ties and we de­cided to give it a go in March 2014. We moved from the garage at Paul’s par­ents’ house to a work­shop in Or­ange Grove, which was a small step up. We had to work un­til late at night to make up or­ders.

Josh Amoils:

We si­mul­ta­ne­ously had to get on the road and visit dis­tribut­ing out­lets to try get our ice cream out there.

Things just de­vel­oped from there. Slowly, con­sis­tently, and some­times not so con­sis­tently. We just con­stantly kept mov­ing for­ward. To­day it’s an en­tity where Paul is the driv­ing force be­hind the ice cream cre­ation and the craft. There’s a ma­jor fo­cus on the craft and what we do. Our prod­uct is our com­pany. That’s very im­por­tant and we in­vest a lot of time, ef­fort and money into our prod­uct. In­no­va­tion is also im­por­tant to us to make sure we have the best stuff out there.

“There’s a ma­jor fo­cus on the craft and what we do. Our prod­uct is our com­pany.”

2. How did you make your first big deal?

We’re still wait­ing for our lucky break. From our ex­pe­ri­ence, there’s no such thing. We are very proud of what we’ve done so far, but we’ve found there’s al­ways a next big chal­lenge to move on to.

3. How did you get fund­ing to get started?

Paul Ballen Co-founder of Paul’s Home­made Ice Cream

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