Jan. 5, 2017
Cauldron Ice Cream, based in Santa Ana, California, is expanding through franchising with help from Fransmart. Cauldron, which uses liquid nitrogen to make ice cream in the store, has seen rapid success in its home market and is looking for franchise partners, according to a company press release.
Founding partners, Terence Lioe and Desiree Le learned about the nitro technology while on vacation in Singapore and wanted to bring it to American consumers.
"We saw a segment which had not changed for decades and realized we could use technology to re-create it. We take an innovative approach to everything we do at Cauldron," Lioe said in the release. "Our goal is to re-imagine the ice cream experience for customers and introduce them to a new world of dessert possibilities. We’re confident it’s a concept which can successfully be grown to new markets and consumers through franchising."
The nitro process isn't the brand's only innovative concept; its signature ice cream accessory is the Puffle Cone, a pancake-like cone puffed with pockets of air, inspired by Hong Kong's popular "egg waffle" street snack. The Santa Ana-based concept also ensures repeat customer visit by introducing new and inventive flavors every month, Lioe said.
Cauldron is looking for experienced and enthusiastic multi-unit food service operators to develop franchise territories in major markets across the United States and internationally, Lioe said.