Gifford's Ice Cream Triumphs Over Adversity, Resumes Production After Year-Long Hiatus
Source: The DairyNews
In a remarkable comeback, Gifford’s Ice Cream has officially resumed production at its Skowhegan plant, marking a significant milestone in the aftermath of a devastating fire that halted operations for a year.
The fire, which occurred on February 2nd of the previous year, inflicted extensive damage on the Maine-based ice cream company's production facility, prompting a strategic shift to out-of-state co-packers to fulfill customer demand.
Reflecting on the challenging journey, Gifford’s Ice Cream CEO Lindsay Skilling stated, “Nothing can prepare you for what we experienced last year. The damage was so extensive we had to take most of our factory and offices down to the studs. It has been a year of pivoting and problem-solving.”
Skilling expressed determination, saying, “The path forward hasn’t always been clear, but we never questioned our commitment to coming back stronger and better than ever. While we're not at full production capacity yet, it feels great to be making our own ice cream again in Skowhegan.”
The ice cream manufacturer initiated the revival with test batches rolling off the production line in early February. Operating at approximately 30% of its future capacity, the family-owned company has implemented a smaller production area, focusing on two lines for quarts and bulk flavors catering to wholesale customers. Concurrently, efforts to reconstruct offices and expand production areas are ongoing. The production plan prioritizes beloved flavors that were temporarily unavailable in 2023 due to co-packer arrangements, such as Toasted Coconut and Black Raspberry Chocolate Chip Frozen Yogurt.
Skilling hinted at more to come, stating, “In addition to making ice cream again, we have a few more surprises up our sleeves for the year, and we can’t wait to reveal those soon.”
Acknowledging the challenges faced, Skilling expressed gratitude, saying, “Last year was extremely tough for the entire Gifford’s family. Despite the hardships, we’ve kept our entire team employed, and I’m proud and grateful for their perseverance. We wouldn’t be where we are today without the support of our family members, partners, and loyal customers. Thank you for sticking with us and making the next 50 years, the next 500 years, possible.”
Reflecting on the challenging journey, Gifford’s Ice Cream CEO Lindsay Skilling stated, “Nothing can prepare you for what we experienced last year. The damage was so extensive we had to take most of our factory and offices down to the studs. It has been a year of pivoting and problem-solving.”
Skilling expressed determination, saying, “The path forward hasn’t always been clear, but we never questioned our commitment to coming back stronger and better than ever. While we're not at full production capacity yet, it feels great to be making our own ice cream again in Skowhegan.”
The ice cream manufacturer initiated the revival with test batches rolling off the production line in early February. Operating at approximately 30% of its future capacity, the family-owned company has implemented a smaller production area, focusing on two lines for quarts and bulk flavors catering to wholesale customers. Concurrently, efforts to reconstruct offices and expand production areas are ongoing. The production plan prioritizes beloved flavors that were temporarily unavailable in 2023 due to co-packer arrangements, such as Toasted Coconut and Black Raspberry Chocolate Chip Frozen Yogurt.
Skilling hinted at more to come, stating, “In addition to making ice cream again, we have a few more surprises up our sleeves for the year, and we can’t wait to reveal those soon.”
Acknowledging the challenges faced, Skilling expressed gratitude, saying, “Last year was extremely tough for the entire Gifford’s family. Despite the hardships, we’ve kept our entire team employed, and I’m proud and grateful for their perseverance. We wouldn’t be where we are today without the support of our family members, partners, and loyal customers. Thank you for sticking with us and making the next 50 years, the next 500 years, possible.”
