PARK HILLS, Mo. — Bold Spoon Creamery recently secured two grants totaling $150,000 — money that founder Rachel Burns said has been leveraged to purchase new equipment set to more than double the company’s production capabilities before the end of the year.
The increased production will, in turn, allow Bold Spoon, which currently has its ice cream on the shelves of 90 grocery stores across Missouri and Illinois, to this year expand into additional Midwestern markets, she said.
The new equipment includes a new pasteurizer, used to heat the company’s ice cream base and ensure that harmful bacteria are killed off; an additional batch freezer, used to freeze its ice cream; and an automated filler, which will allow the company to no longer have to hand-fill its pints of ice cream, Burns said.
The company is known for its experimental and adult-focused flavors, such as “Goat Cheese with Fig Jam” and “Vanilla Crème Brûlée."
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