Having recently opened a store in Clayton, Honeymoon Chocolates (16 North Central) has partnered with another entrepreneur to come up with a new confectionery offering: Ice Cream for Bears, which makes ice cream with honey—a key ingredient to Honeymoon’s Chocolates. Here’s the scoop.
About a month ago, the owner of Ice Cream for Bears, Tim Berg, added a dipping cabinet to his chocolate shop. Both companies get their honey from the same producers in rural Missouri: honey with floral leaves, thanks to wildflowers and alfalfa surrounding the farms. Berg’s final product by weight is about 20 percent raw, unfiltered honey. Other key ingredients include organic milk (14 percent fat), cream, and egg yolk. “Each component is something I will stand by,” he says.
Berg also partners with owners Honeymoon Chocolates Cam and Haley Loyet to use some internationally sourced chocolate in their ice cream.
Among the eight flavors:
- SHOCTORNALMade with Honeymoon’s Semuliki Forest dark chocolate from Uganda, it will impress even the most discerning chocolate lover, with its dense, chocolatey earthiness balanced with just the right amount of sweetness.
- Raspbeary: It’s made from a dark raspberry bar, with chocolate sourced from Belize
- The Queen and the Bean: vanilla honey
- Butterbeer: Butterscotch Caramel
- mint for bee: Mint Chocolate Chips
- morning buzz: espresso crunch
- blueberry: Maine’s wild berries, which exude a bright fruity flavor that ripens into a lingering honey that thrives on the palate
- Maya: Maya’s original chocolate
In keeping with brand names and exotic flavors, servings come in “Spring Bear” or small and “Fall Bear” or large formats.
In addition to the dipping cabinet at Honeymoon Chocolates and retail stores, Ice Cream for Bears is available at Boulevard Farmers’ Market in Richmond Heights on Sunday mornings, as well as in pints at John Viviano & Sons Grocers, United Provisions, and Local Grocery Harvest.
Berg has always been health conscious, thanks in large part to his mother, but has fallen in love with honey in recent years. While taking remote MBA classes from the University of Washington during the pandemic, Berg has been teaching tennis on Long Island by day and making ice cream in the club’s basement by night. When the father of a fellow tennis coach sent 20 pounds of honey from Romania to his son, Berg and a friend put honey on everything. “I fell in love with honey,” Berg recalls. And he remembers thinking, This is what I was looking for. That’s when he decided what would separate him from ice cream.
Berg told the professor at Wash. U. He wants to make honey ice cream as part of his entrepreneurship program. Professor Berg introduced Cam Lewitt, who also attended the university’s MBA program and launched the Chocolate Honeymoon with Haley in 2016.
by Wash. U., Berg also met Steve Christensen, owner of Scoop School, a frozen dessert education and training facility in Wildwood. Christensen was among the area’s entrepreneurs invited to a Berg class to listen to student presentations and was naturally drawn to Berg’s concept. Berg now considers Christensen a teacher and uses a space at Scoop School to make ice cream.
As the sole person in charge of everything for the business, from recipe formulation to production to delivery. Berg is grateful that his sister Tara, a freelance graphic designer, helped him with the location and graphics. For now, Berg plans to continue growing his “farm-to-cone” business and wants to continue working with honey, although he says he may develop other products made with honey, such as soda, in the future.
Although he’s lived in St. Louis for less than a year, Berg lauds the area: “It feels like a city that wants artisanal new things.”