Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://specialtyfoodmagazine.epubxp.com/i/438836
B uzzBars are alcohol-infused, all-natural frozen ice cream and sorbet bars, which founders Randall Freeman and Elan Sassoon believe are the first of their kind. The pair established the company last spring and officially launched a few months later at the 2014 Summer Fancy Food Show. The line features seven f lavors, each with a boozy infusion, including Citrus Berry Drop (raspber- ry lemon-drop sorbet with lemon vodka), Bourbon St. Chocolate (chocolate ice cream with whiskey), and The Drunken Cookie (cookies-and-cream ice cream with bourbon). BuzzBar is launching three new sorbet bar f lavors—Majestic Mango, Pineapple Buzz, and Mojito Madness—at the 2015 Winter Fancy Food Show. The company also offers a limited-edition Larry King Heart Bar, a blend of berry sorbet and merlot, with a portion of proceeds going to the Larry King Cardiac Foundation. THE PANEL PHOTOS: INDIVIDUAL PRODUCERS THE STARTUP BuzzBar, LLC Founders: Randall Freeman and Elan Sassoon Products: BuzzBar alcohol-infused ice cream and sorbet bars Founded: Spring 2014 Location: Los Angeles, CA Employees: 3 staff; 7 associates BY DENISE PURCELL AND SUSAN SEGREST Don Davide Victoria Fine Foods John Macy John. Wm. Macy's CheeseSticks Anette Madsen Anette's Chocolate Factory Paula Rimer Crepini This new company asks veterans for advice on selling products that contain alcohol, distribution challenges, and line extensions. PHOTOS: BUZZBAR startup spotlight BuzzBar WINTER 2015 113