Some people are just so entrepreneurial that no matter how successful they have been with previous ventures, they just have to keep innovating. Susan Sbicca — founder of the iconic Sbicca restaurant in Del Mar, the former Meritage in Encinitas, and now owner of Millie’s Vegan Gelato — is a prime example.
All it took was a taste and we were immediately convinced that Susan is on to something big here, it was delicious. Here is a conversation I had recently with Susan that gives some background on how Millie’s came to be and her plans for the line.
Lick the Plate: After a long career in the restaurant business, including owning and running the kitchen at Meritage and Sbicca, what prompted your decision to start Millie’s?
Susan Sbicca: I left the Sbicca kitchen the beginning of 2010. It took a while to settle down. In March of that year I was diagnosed with an auto-immune disease and started exploring options other than the heavy duty drugs recommended. This journey led me to a mostly raw, plant-based diet. It worked and my disease is in remission. I think it’s kind of ironic — I’ve been a cook for 30-plus years.
LTP: Did you have any experience making gelato or was it something you learned as you went along?
SS: I had never made gelato before, in fact I got my first little Cuisinart ice cream maker for Valentine’s day in 2011. I researched and tested, trashed and started over. It took a while to get it where I wanted it. Now that I have a foundation there is no end in sight!
LTP: So I’ll admit, my initial reaction to vegan gelato was one of uneducated skepticism, then I tasted it and immediately thought that this is something I’d like in my freezer. Can you describe how you make it taste so good and still be vegan?
SS: I find that “vegan” food has a reputation of not tasting very good. This is really sad to me. I believe my purpose in life is to make things taste really good. The word “yummy” is part of my culinary vocabulary, and I strive for that with everything I do.
I’ve always felt that the food is what tastes so good, not how I can change it. That being said, preparing raw, plant-based dishes and desserts is like learning a new culinary language. For the gelato I use nuts and fruit (preferable organic and local) and sweeten with raw organic agave.
LTP: What flavors are you currently offering and does the seasonality of ingredients factor in?
SS: Summer inspires so many ideas! Peaches and cream, coconut caramel banana, and so many more. Just walking around the farmers markets is great for ideas. There are a few flavors I could not show up without: chocolate peanut butter, chocolate caramel sea salt and passion fruit. I like to mix it up for my regulars.
LTP: I like that you are starting slow, perfecting your product and selling it in a very grass roots style through farmers markets. That said, my hunch is that this could really explode on a big scale at some point. What are your plans for expansion?
SS: Just last week I received the Emory Thompson batch freezer that will handle a nice expansion. Having worked and owned restaurants, I am no stranger to hard work and that’s what it will take. Attention to detail, the commitment I make to use only the best ingredients, the passion I have for making things delicious and nutritious are the foundation of Millie’s Gelato’s vision.
LTP: Where can readers find your gelato currently?
SS: Millie’s is selling gelato at the Leucadia Farmers Market on Sundays, Encinitas on Wednesday evenings and Carmel Valley Thursday afternoons. I am just about ready to move into specialty grocery stores. Check my website for updates.
Find out where you can buy Millie’s Vegan Gelato at www.milliesgelato.com and on Facebook.
