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Jeremy’s MicroBatch Ice Creams

By: Kellie K. Speed, Travel Writer

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Imagine a microbrew concept for ice cream and you have Jeremy’s MicroBatch Ice Creams.

Inspired by the microbrew beer concept of using only the finest quality ingredients, Jeremy Kraus established Jeremy’s MicroBatch Ice Creams just two years ago when he was only a junior in college.

There are six flavors out now: Cinnamon Bun, Classic S’mores, Fuzzy Navel, Chocolate Down Under, Coffee Extravaganza and Chocolate Overload.

I sampled each of the flavors and while the Coffee Extravaganza was tasty, the Chocolate Overload was my number one choice - chocolate ice cream with chocolate swirls, fudge chunks, chocolate covered roasted almonds and just a hint of coffee.

The ice cream pints are available at many grocery stores throughout the United States, including A&P Foodmart, Star Market and Trucchi’s.

Manufactured in small quantities, each pint contains 16% butter fat, making it a high-calorie treat.

Jeremy’s MicroBatch Ice Cream is only available in restricted quantities and will introduce four new flavors by the end of this year. (They plan to take three of the current flavors off the market in exchange).

“The 1999 U.S. Food Export Showcase is an excellent opportunity for us to unveil our new packaging design and logo,” said Jeremy Kraus, founder and president of Jeremy’s MicroBatch Ice Creams. “We worked very hard to create a packaging design that enlightens and entertains our consumer while emphasizing the ingredients that make MicroBatch so successful.”

Jeremy’s new product will definitely stand apart from its smaller competitors. But it’s a tough race against the larger corporations like Ben and Jerry’s and Haagen Dazs.

With some more experience, marketing and exposure, Jeremy’s may move into direct competition with these larger entities.

In the meantime, visit Jeremy’s MicroBatch on-line at or contact Michelle Peranteau at The Weightman Group for more information 215-977-1781.

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Kellie Speed - Click to enlarge

Kellie K. Speed is a freelance travel writer and restaurant reviewer. Her features have been published in various publications including The Boston Globe, Cahnersí Industrial Distribution and Graphic Arts Monthly magazines and Reno Air Approach.

Kellie has reviewed numerous first-class hotels and travel destinations, including Hawaii, California, Arizona, Bermuda and Mexico, to name a few. She has also traveled internationally to Ireland, England, France, Germany, Belgium and the Czech Republic. Next year, she is planning a trip to Tahiti.

Since she is from Massachusetts, she will be providing reviews of local restaurants for Travel-Watch.

If you would like to email Kellie any suggestions or comments, please do so at


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