Merlin Ice Creams, an artist in the laboratory
hello to all, here we go for a new column of: #Hubertetvous!
For this interview, we went to meet Loïc Dumas, president, founder, manager, ice cream parlor (you will have understood, the man with “a thousand hats”), who runs the house “ Merlin ice cream"
Loïc has been in the ice cream industry for a long time. First a CAP glacier manufacturer at the CFA of Bousset Toulon, then many internships with the glaciers of the region. His goal being to set up his business, after the end of his CAP in 2018, Loïc took the time to do things, and to do them well! It was first necessary to find the place for his laboratory, entirely designed by him, in order to be master of his building. From his experience, Loïc knows exactly how to best arrange his workspace.
As said before, Loïc manages his shop alone. Help on production comes during the ice cream season (guess which one? 😉)
The production is about 4 bins per week with the pastocooker Hubert Cloix. Loîc offers 16 flavors of ice cream (10 at the very beginning.). There are 10 “classic” flavors: lemon, strawberry, etc.), sorbets, and this year be careful: GOURMET flavors! 🤩
Focus on “classic” perfumes. His philosophy: “As much as possible locally, the ice creams stay in the Drôme”. Loïc does not limit himself when it comes to perfumes, he carefully chooses his raw materials to maintain impeccable quality, while paying attention to cost and their origin. For example, the dairy in Ardèche.
Loïc uses frozen, unsweetened fruit pulp. he regularly adapts his recipes. Frozen fruit allows for better quality ice cream, as it is prepared “shortly” before going on sale, mainly in small grocery stores or local merchants. Located no more than approximately 15 minutes from his home.
For gourmet perfumes, he uses the same products that have made the reputation of the famous “Netflix & chill.” » (We will keep the name quiet of course ☺️)
For Loïc, half the work is done with the right machine. 40% of the work, the quality of the raw material, 10% the person, and 50% good material. “having a good Pasto equals good emulation + pasteurization of the ice cream”.
And to conclude I would not say better than Loïc:
“As long as I have not eaten an entire jar with a spoon, I will not validate the product in my store! »
See you soon 🤩