In this interview series, HSWT presents startups that are part of the Food Startup Incubator Weihenstephan (FSIWS). are. The series introduces the companies, their product ideas and working methods.
Looking for something to cool off on a hot summer's day? EISGLUT - that's the name of the start-up and ice cream of the same name by founder Sonja Schratt. She has focused on the essentials and created a regional ice cream that makes do with only five ingredients in the basic mass. Quality and taste are the top priorities here.
FSIWS: Sonja, EISGLUT has been a dream of yours for a long time. How did the incubator support you on your way?
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 in founding EISGLUT!
What's so special about your delicious ice cream?
The peculiarity lies in the selection of ingredients. Nothing goes into the recipes that it does not really need. In addition, I use regional dairy products directly from the producer from organic hay milk. Fruits are only those that are currently in season. Chocolate is the exception - but this is organic, fair and directly from Africa.
Where can you buy your products?
They can now be found at nine locations: Hoimat Genusskäserei in Eschach, Kiosk Moosbach at the Rottachsee, Bäckerei Speiser in Waltenhofen, Alpe Wenger Egg, SB-Hütte at the Öschlesee, Kneipp-Santaorium in Grönenbach, Milchlokal in Durach, and the ice cream huts in Steckenried as well as in Buchenberg at the bike path near the old train station.
