Jeni Britton eats a pint of brown butter almond brittle ice cream every week. It’s a fitting ritual for the 51-year-old founder of the eponymous Jeni’s Splendid Ice Cream, who transformed a $40,000 bank loan into a multi-million dollar dessert operation. The company says it generated over $125 million in revenue in 2023, with products in more than 12,500 retail locations and more than 80 standalone shops nationwide. Britton’s latest venture, Floura, which sells fiber-rich fruit bars made from upcycled food trimmings like watermelon rinds and apple cores, has so far raised approximately $2 million to bring the product to market since its 2024 launch, according to Britton.
Britton attributes the ice creamery’s growth to lessons learned through setbacks and resilience. “You learn really deeply by doing and by failing,” she says.
