By 2019, they had moved production into a local commissary, hiring more employees and upping production to several thousand ice cream sandwiches per day. After founding Nightingale in 2016, the company’s DIY ethos carried it through the early years as Meers and Pollack first got their ice cream sandwiches into local RVA mainstays, breweries and watering holes, producing a few hundred sandwiches per week. That’s something of an understatement, when it comes to the expansion the company has since undergone. “And once we started to sell the sandwiches, methods of distribution began to open up that we didn’t even know existed.” “When we started, the response from the community was so quick, and that demand is really what gave us the confidence to take the next step,” said Pollack, who today runs Nightingale Ice Cream Sandwiches from a production facility south of the James River in Richmond, alongside her husband, fellow chef and restaurateur Xavier Meers. Before she knew it, the chef was being inundated in side orders for the sandwiches, and what started as a whim began to feel like a potentially lucrative business. Customers responded immediately, demanding more sandwiches in a wider array of flavors.
Nightingale ice cream sandwiches trial#
She had never produced ice cream before, calling the subsequent experiment “simply trial and error.” Cookies were rolled, baked and individually cut by hand with a cookie cutter, and each sandwich received the individual attention of the chef as it was slipped into a paper sleeve. Operating out of a humble, now defunct downtown RVA joint named Greenleaf’s Pool Room, Pollack settled on an ice cream sandwich as her delivery vehicle of choice. In 2016, a Richmond, Virginia chef named Hannah Pollack thought that perhaps it might be fun to learn to make ice cream for her restaurant’s menu.
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