Issue link: https://www.cominghomemag.com/i/1535518
COMING HOME MAGAZINE 31 In the summertime, the most happening place on Earth is the nearby ice cream shop. Serving happiness in a cone (or cup), the parlor is where people go to nourish their souls, find a moment of bliss, and explore the unknown. Whether tiny tots or old timers, every guest is an aficionado—harboring a refined palate and discerning tastebuds. To get the scoop on what satisfies this sophisticated clientele, we sat down with Brett Smith, the founder of Tongue in Cheek Ice Cream. A retired firefighter, he has a passion for good food and sarcastic wit—two requirements for slinging the cold stuff. Read on to learn his unique (and uniquely entertaining) story. 1. Starting a business is a big decision. What inspired you to leap into entrepreneurship, and why did you choose ice cream as the business you wanted to build? After years of running into burning buildings, I figured I'd switch to something equally intense: serving ice cream to indecisive people. And honestly, what's a better transition than going from extinguishing fires to fueling sugar highs? Ice cream just made sense; everyone loves it, and it doesn't require me to wear 80 pounds of gear. 2. What's your favorite and least favorite part about serving scoops for a living? I won't lie; owning an ice cream shop is pretty great. It's funny to watch people argue over which flavor they want, then still go with vanilla. Also, it's entertaining to see kids light up when they get their ice cream—right before it falls on the sidewalk. And they look at me like I can fix it (which I do), but I still get a kick out of it. As for the more challenging aspects, keeping everything at the correct temperature can be tough. And handling the emotional devastation of customers when their go-to flavor is out, or dealing with people who think "just a little sample" means "taste-test every option before getting what I always get" isn't for the faint of heart. 3. What separates a local ice cream parlor from a chain? Personality. At chains, you're just another number in line. At my local shop, I actually care whether you enjoy your ice cream. Plus, we can be more creative. Corporate doesn't approve my flavors, so if I wake up and decide to make a caramelized bacon sundae, I can. 4. Let's talk flavors. What's the process of coming up with new ones? How do you decide which to offer? We have over 20 mouthwatering flavors, including eight additional non-dairy options. Unless it's a name-brand ingredient, we make our own ingredients and tastes. The process is a lot of highly technical trial and error and goes like this: Step one: Think of something that sounds ridiculous but delicious. Step two: Mix ingredients together until I either love it or regret my choices. Step three: If I don't hate it, it goes on the menu. Also, customers often give me ideas—some good, some...questionable. 5. What's your favorite ice cream flavor, and how does it compare to your most popular and unique? I like "Burnt Marshmallow" because it reminds me of my firefighting days—charred, but still sweet. Most popular? "Cookies and Cream" because people like to pretend they're adventurous. Most unique? Probably "Hatch Pepper Butter Pecan," which has spice that makes you question your life choices. We've incorporated spice many times to shock the taste buds. 6. What makes the perfect scoop or sundae, in your opinion? The perfect scoop is about balance—just enough creaminess, flavor, and structural integrity so it doesn't collapse in five seconds. A sundae? There's really only one option: hot fudge brownie sundae. Why would you want anything else? 7. What's better: cup or cone? Oh, this is a personality test. Cones are for the bold, the risk-takers, the ones who live life on the edge. Cups? Safe, practical, easy. If you order a cup, I know you're the type to read the terms and conditions before clicking "accept." ABOUT TONGUE IN CHEEK ICE CREAM Tongue in Cheek is an ice cream shop like no other. The unique theme and playful humor will have you laughing as much as you're enjoying the delicious, creamy treats. From classic flavors like "Chocolate" and "Strawberry" to off-the-wall options like "Caramel Crack" and "Bourbon Bean," every scoop is made with love and a commitment to using the finest ingredients. Learn more at www.tongueincheekicecream.com or visit one of their locations in Richardson or Plano, Texas, to treat yourself to a scoop (or two) of the best ice cream you've ever had! COMING HOME MAGAZINE 31