Atlanta-based craft ice cream company High Road is ramping up to a new level of growth as they rapidly expand their reach across the country, increasing their lines of production and catching the attention of national retailers and customers alike.
Chef/founder Keith Schroeder funneled his passion for ice cream into a business plan for High Road while getting his MBA. A foodservice professional with 20 years of experience under his belt, Schroeder felt confident that he could provide his fellow chefs and hospitality industry professionals with the tools to elevate their dessert offerings. But the news of — and demand for — the incredible ice cream soon pushed the growth of the company much more quickly than the business plan anticipated.
Demand for High Road’s remarkable ice cream has spread from their hometown of Atlanta, GA and the entire South East region into the markets of Northern and Southern California, Texas, and continues with distribution entering New Orleans, Chicago, New York City and beyond.
In addition to entering these exciting markets, High Road is working on new product lines to add to their already impressive lineup of over 100 flavors. The “Big Kid” series harks back to chef/founder Keith Schroeder’s love of childhood candy bars, thus leading to more refined, adult versions like The Jokester, a malt ice cream studded with milk chocolate chunks and handmade nougat, caramel, and salted peanuts (akin to a Snickers bar), or Mr. Butterpants, a nod to the famous Reese’s up, milk chocolate ice cream swirled with peanut butter ganache and dark chocolate chunks. Yet High Road’s creativity cannot be contained in just pints, pans, and tubs. High Road “Roadsters” are the company’s luxurious ice cream swirled with mix-ins in a portable bar form.
As a result of all these new ventures, the company has outgrown its humble beginnings in their original factory location. High Road will be moving into a new 25,000 square foot Atlanta facility in Spring 2014, complete with a new visitor’s center, opening its doors to more locals and visitors for ice cream tours as well as the opportunities that can be met with increased production.
Posted by Erica Schmucker