finds out how the duo, who are in their thirties, turned a pet project into a million-dollar business.When Serina had her first child in 2017, she developed an intolerance to dairy, which propelled her to experiment with vegan ice cream at home.
"That was challenging, mostly trial-and-error at the time. But now we know how," she added coyly, without divulging the secret recipe. "And veganism was associated with bland, grassy food ... we had this idea of launching Kind Kones and making it a little business." The idea was, if there was mainstream ice cream and us, there shouldn't be a difference. It should be mainstream enough."We had people who would come and [tell us] they've never had ice cream because there's dairy," Serina said.
Her business background may have been an advantage, but she also realized that the food and beverage industry is "brutal." Kind Kones now operate 4 stores across Malaysia and Singapore, with hopes to expand to Thailand and Indonesia."There are certain flavors that are never going to be like conventional ice cream … for example, our strawberry ice cream uses real strawberries and we sweeten it with bananas," she explained.
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