January 09, 2019
When and how did you get into the gelato business?
Officially in 2013, but the ice cream bug was planted long ago. The “bucket” in Bucket & Bay refers to the wooden ice-cream bucket that stood in the middle of my grandparents’ garage in Kansas churning the best vanilla ice-cream of my childhood. Basically, we moved that bucket to Bay Street in Jersey City.
What is the most rewarding part of running Bucket & Bay?
When you get an “oh, wow!” And we get lots of those. Gelato is a celebration food. We make people happy, and that feels good.
WHAT IS A TYPICAL WORD DAY LIKE?
I have a country song stuck in my head: Sunrise, Sunburn, Sunset, Repeat. (Disclaimer: I’m from Kansas)
How did you learn of the opportunity to pop up in Harborside?
Modcup coffee is the connection. We serve their awesome coffee at our cafe and make amazing Red Eye gelato with it. We know and love the Modcup guys – they were one of the first to open a pop-up in Harborside, and that’s how we heard.
How would you describe the change taking place on the JC waterfront?
We were among the first craft businesses in the Arts District – true pioneers. But the best part is the people. They are open to exploring new flavors and appreciate a pure, high quality product, like the 100% grass fed organic milk that we use for our gelato. It’s totally unique and they love it.
What is your favorite flavor?
That depends on the weather and my mood. But if I had to pick just one, I’d say Cloud. It’s based on a Bulgarian cocktail of the same name (only in Bulgarian). It has the same organic peppermint essential oil that we use in our Mint Chip, and is infused with an anisette (Ouzo). That, or Bucket & Bay Vanilla.
What is something people don’t know about you?
I got my globetrotting bug while working at the world’s fair in Seville, Spain.
How do you spend your days off?
Family time. We have two daughters who are in 2nd and 3rd grade. On our days off we love to pick up and go on adventures.