Jeni Britton Bauer has honed her ice cream-making skills for nearly two decades and is the author of the New York Times best selling Jeni’s Splendid Ice Creams at Home. With more than 100,000 copies in print, the cookbook dubbed the “homemade-ice creammaking Bible” by The Wall Street Journal earned Jeni a 2012 James Beard Award, America’s most coveted honor for those writing about food and the culinary arts. Jeni’s follow-up, Jeni’s Splendid Ice Cream Desserts, was published in May 2014.
Jeni opened Jeni's Splendid Ice Creams in 2002 in Columbus, Ohio's North Market, and now operates 16 scoop shops in Ohio, Nashville, Atlanta, Chicago, and Charleston. Pints and ice cream sandwiches are also available at more than 1,500 American groceries, as well as through Jeni's home-shipping business. Jeni and her team are responsible for the entire customer experience, from creating the ice cream flavors and descriptions of them, to packaging art and design, store environments, and service. Jeni's ice creams have been praised by Time, Cooking Light, Saveur, and Food & Wine.