Road to Recovery: How foodpreneurs like Betterwith Ice Cream have survived the pandemic

On this week’s episode of Road to Recovery with Douglas Magazine, CHEK’s Jasmine Bala sits down with Lori Joyce, founder and CEO of Betterwith Ice Cream.

Betterwith Ice Cream is made “without tons of sugar, or any gums or preservatives,” according to its website. It’s made the “Old-World way; full-fat cream, simple ingredients, and an expert process.” The idea is “Real ice cream — like Grandma used to make — should not change.”

Foodpreneur Lori Joyce is an artisan ice cream maker who founded Betterwith a few years ago, fresh off the success of another business venture. In 2002, she opened Cupcakes, the first ever cupcakes-only bakery. It spawned franchises and a reality TV show called ‘The Cupcake Girls’.

Joyce’s journey into ice cream making, however, began when she was at the grocery store and noticed the ice cream in her cart wasn’t labelled as such, but as ‘frozen dessert’. That moment sparked the idea for Betterwith Ice Cream.

But when the pandemic hit, her main marketing avenue — food tasting — was off the table. Joyce had no idea if her business would survive. But then, something surprising happened.

Joyce explains in this segment what that was, how she’s navigated the last two years, and what the artisan food scene is like on Vancouver Island.

Road to Recovery is done in partnership with Douglas Magazine.

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