In this interview series, HSWT presents startups that are part of the Food Startup Incubator Weihenstephan (FSIWS) . The series presents the companies, their product ideas and how they work.
Looking to cool down on hot summer days? EISGLUT – that’s the name of the start-up and ice cream of the same name by founder Sonja Schratt. She concentrated on the essentials and created a regional ice cream that uses only five ingredients in the base. Quality and taste come first here.
FSIWS: Sonja, EISGLUT has been a dream of yours for a long time. How did the incubator support you on your journey?
The monthly on-site appointments gave me the opportunity to exchange ideas with the other founders and couches. The courses and seminars helped me a lot when founding EISGLUT!
What's special about your delicious ice cream?
The specialty lies in the choice of ingredients. Nothing goes into the recipes that isn't really needed. I also use regional dairy products directly from the producer using organic hay milk. There are only fruits that are currently in season. Chocolate is the exception - but it is organic, fair and directly from Africa.
Where can you buy your products?
They can now be found in nine locations: Hoimat Genusskäserei in Eschach, Kiosk Moosbach on Rottachsee, Bakeryspeiser in Waltenhofen, Alpe Wenger Egg, self-service hut on Öschlesee, Kneipp-Santaorium in Grönenbach, milk bar in Durach, and the ice cream huts in Steckenried and in Buchenberg on the cycle path near the old train station.
