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Ice Cream Bars Boost Income At Dairy Farm
Tetzner’s Dairy has been a fixture in picturesque Northern Wisconsin near Washburn since 1891. Although milk and ice cream have been a staple of the dairy’s business, hand-made ice cream bars now supply a nice boost to their bottom line.
     “We have vanilla, chocolate, chocolate mint and cherry ice cream sandwiches available all the time because the demand is so high,” says Pete Tetzner, who along with his dad Greg, brother Matt, uncle Kevin, and aunt Jackie operate the business. Tetzner’s 100-cow, 600-acre dairy overlooks Lake Superior, not far from Bayfield and the popular Apostle Islands.
    Every week in the summer Tetzner’s Dairy produces 200 gallons of ice cream and several hundred ice cream bars. Pete Tetzner says it’s a labor-intensive job. The sandwiches require the most work because cookies are placed in molds, then filled with ice cream using a hose. Molds are placed in a minus 30 degree freezer for at least 24 hrs. before they’re removed by employees using an oven mitt because they’re so cold. The sandwiches are removed from the molds and packaged individually, again by hand.
    Like many family operations the Tetzner’s don’t spend a lot of money advertising their products. “We have many regular customers, and new ones hear about us by word-of-mouth and just stop in,” Pete Tetzner says. “They’re amazed that we have a nice store with products sold entirely on the honor system. We also sell locally to many stores and restaurants. People have come to recognize our name as quality products made right by a family operation.”    
    Contact: FARM SHOW Followup, Tetzner Dairy Farm, 30455 Nevers Rd., Washburn, Wis. 54891 (ph 715 373-2330; www.tetznerdairy.com).

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2017 - Volume #41, Issue #5