The king of ice-cream, Paul Ballen.
I scream, you scream, we all scream for Ice Cream.
Like the arrival of The Beetles at the Met, the ice cream frenzy is extra-planetary.
Of dad from NY City and of artist mom, split in two, a twin, Paul Ballen experienced life less ordinary, a life more exotic. Cultured in the arts, worldly in travel, and with a taste for food, the world was his perogan.
I scream, you scream, we all scream for Ice Cream.
Like the arrival of The Beetles at the Met, the ice cream frenzy is extra-planetary.
Of dad from NY City and of artist mom, split in two, a twin, Paul Ballen experienced life less ordinary, a life more exotic. Cultured in the arts, worldly in travel, and with a taste for food, the world was his perogan.
Educated in the black, whites and blues of
King David Victory Park, he followed the beaten path.
A BA in History and Psychology and an honours in Clinical Psychology, he was a little uncertain. And so, a gap year filled with numbers, a PDM at Wits business school.
Holidays filled walking the streets of New York City while visiting his granddad was life education, Paul got his. The steamy streets, the sweat dripped brows of hot New Yorkers, and the jungle humid caverns of the Metro underground. I love New York in June. ‘So who wants an ice cream?’
Paul’s sister’s boyfriend got an ice creamer maker. In 2009 Paul wanted an ice cream maker too. Churning out a batch of ice-cream had the neighbourhood screaming for more. After throwing his first 'ice cream and waffle' day at his folk’s house in the summer of ’09, the drooling throngs of fans arrived. Paul’s Homemade Ice Cream had erupted.
A BA in History and Psychology and an honours in Clinical Psychology, he was a little uncertain. And so, a gap year filled with numbers, a PDM at Wits business school.
Holidays filled walking the streets of New York City while visiting his granddad was life education, Paul got his. The steamy streets, the sweat dripped brows of hot New Yorkers, and the jungle humid caverns of the Metro underground. I love New York in June. ‘So who wants an ice cream?’
Paul’s sister’s boyfriend got an ice creamer maker. In 2009 Paul wanted an ice cream maker too. Churning out a batch of ice-cream had the neighbourhood screaming for more. After throwing his first 'ice cream and waffle' day at his folk’s house in the summer of ’09, the drooling throngs of fans arrived. Paul’s Homemade Ice Cream had erupted.
With social media ripe
for launching, lots of ‘likes’ on Facebook , images of the ice cream, of the
machine and the process on Instagram, and a streaming Twitter feed creating further
hype, ice cream orders flooded in. His
one over-worked ice-cream machine was increased. His artillery became 3.
Under pressure to progress, his mom designed a logo, he filled tubs, continued doing ice cream and waffle events and pushed hard to get into stores. One, then two. Braamfontein. Illovo. They released the flood gates, and the ice cream flew out of hipster central.
Things just happened, they fell into place. One meeting led to another. Roger, his dad, advised, 'have meetings, chat to people and things will happen'.
Under pressure to progress, his mom designed a logo, he filled tubs, continued doing ice cream and waffle events and pushed hard to get into stores. One, then two. Braamfontein. Illovo. They released the flood gates, and the ice cream flew out of hipster central.
Things just happened, they fell into place. One meeting led to another. Roger, his dad, advised, 'have meetings, chat to people and things will happen'.
A gaping gap in the market, and the right space in time assisted Paul. There was momentum.
There were doubts in his mind though. ‘Should I do this?, do I have the time?, will this work out?, Should I not be pursuing a staid office job? Once the deliberating debate with his mind had settled, the realisation was that ‘I’m young, and I’ve nothing to lose’. And so he took the leap.
Ice-cream making is a creative process,
requiring traditional business aspects along with a need for a passion for
food. Paul understands he has many skills, none specific and this pursuit has
allowed him to utilise his vast array of talents.
Paul’s Homemade is changing our perception of ice cream as a crafted, artisanal product made with care and patience. It’s associated with memory, it’s not trending, it’s not a fad, it’s sustainable.
Paul’s Homemade is changing our perception of ice cream as a crafted, artisanal product made with care and patience. It’s associated with memory, it’s not trending, it’s not a fad, it’s sustainable.
The two scoop has gained momentum. With the
growth of the business, Paul and his creative spirit have now been twinned with
Josh Amoils and his business acumen. They have since moved in to new premises,
a building in Orange Grove, a yawing ships cabin.
‘Operating your own business has its difficulties, and criticism is directed at you.
It’s a heavy blow being up against the ropes. You've got to be passionate and driven enough to ensure the product is successful.’ Paul is fighting a market that is driven by economics, that wants a cheaper, value-for-money product. Adrenalin, belief and passion drive Paul, there is no time for sitting still.
"Is it important to have a goal?" I ask. Ballen responds, 'Is it your personality?
We’re unique. He didn't ever anticipate being where he is. He never ever said, 'I’m gonna be...' Some people have a better understanding of their skills and strengths allowing them to envision their pursuit.'
His success is seeing a product people enjoy, appreciate and identify as being quality. 'Ice Cream is only the beginning'.
‘Success is not final, failure is not fatal: it is the courage to continue that counts’, Winston Churchill
Motivation, a strong work ethic, a responsibility to clients, a ‘no half measures’ attitude , some vision and support from his parents have been cool components in his rise. His parents gave him the chance to try. All our experiences are learning curves.
Live each day as it comes, be passionate, reflect on what you’re doing and reassess. Be happy, the moment you aren’t happy or you aren’t learning or have doubts, it’s time to move on.
Next time you’re considering a two hour session at a psychologist, lick a scoop of Paul Ballen’s Homemade Ice Cream and stretch a smile.
‘Operating your own business has its difficulties, and criticism is directed at you.
It’s a heavy blow being up against the ropes. You've got to be passionate and driven enough to ensure the product is successful.’ Paul is fighting a market that is driven by economics, that wants a cheaper, value-for-money product. Adrenalin, belief and passion drive Paul, there is no time for sitting still.
"Is it important to have a goal?" I ask. Ballen responds, 'Is it your personality?
We’re unique. He didn't ever anticipate being where he is. He never ever said, 'I’m gonna be...' Some people have a better understanding of their skills and strengths allowing them to envision their pursuit.'
His success is seeing a product people enjoy, appreciate and identify as being quality. 'Ice Cream is only the beginning'.
‘Success is not final, failure is not fatal: it is the courage to continue that counts’, Winston Churchill
Motivation, a strong work ethic, a responsibility to clients, a ‘no half measures’ attitude , some vision and support from his parents have been cool components in his rise. His parents gave him the chance to try. All our experiences are learning curves.
Live each day as it comes, be passionate, reflect on what you’re doing and reassess. Be happy, the moment you aren’t happy or you aren’t learning or have doubts, it’s time to move on.
Next time you’re considering a two hour session at a psychologist, lick a scoop of Paul Ballen’s Homemade Ice Cream and stretch a smile.
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