After opening a Clayton store, Honeymoon Chocolates (16 N. Central ), has partnered with another entrepreneur to launch a sweet new offering: Ice cream for Bears. This ice cream is made with honey, which is a key ingredient in Honeymoon’s Chocolates. Here’s the scoop.
Tim Berg, Ice Cream for Bears creator/owner
Tim Berg, Ice Cream for Bears’ owner, added his dipping cabinets to the chocolate shop about a month ago. Both companies source honey from the same rural Missouri producers: honey with floral notes thanks to the clover and wildflowers surrounding the farms. Berg’s final product is approximately 20% raw, unfiltered honey. Organic milk (14%) fat, cream, and free-range egg yolks are other main ingredients. He says, “Every ingredient would be something I would stand behind.”
Berg collaborates with Honeymoon Chocolates owners Cam Loyet and Haley Loyet for some of the international sourced chocolates used in the ice cream.
There are eight different flavors to choose from:
- Nocturnal is made with Honeymoon’s Semuliki Forest dark cocoa from Uganda. It will please even the most ardent chocoholics.
- Raspberry: This is made with dark raspberry bars and chocolate from Belize
- Queen & Bean: honey vanilla
- Butterbear: butterscotch caramel
- Mint To Bee: mint choc chip
- Morning Buzz: espresso crunch
- Blueberry – wild Maine blueberry that explodes with bright fruity flavors and mellows to a lingering honey sweetness on the palate
- Maya: Maya origin chocolate
PHOTO BY JENNY AGNEW
Scoop servings are available in two sizes: small (Spring Bear) and large (Fall Bear).
The dipping cabinets at Honeymoon Chocolates as well as the retail shops have Ice Cream for Bears. It is also available at the Boulevard farmers’ market in Richmond Heights Sunday mornings. Also, in pints at John Viviano & Sonsgrocers and United Provisions, and Local Harvestgrocery.
Berg was always health conscious, thanks to his mom. However, he has fallen in love with honey in recent times. Berg was a Long Island tennis instructor and made ice cream at the club’s basement while he took online MBA classes from Washington University. Berg and his friend made honey out of 20 pounds of honey that a father sent from Romania to his son as a tennis instructor. Berg recalls, “I fell in love honey.” Berg recalls thinking, “This is what I have been searching for.” He then decided what would make his ice cream stand out.
Berg stated to a Wash. U. professor that he would like to make honey ice cream as part of his entrepreneurial program. Cam Loyet also attended the university’s MBA program. He launched Honeymoon Chocolates and Haley in 2016.
Berg met Steve Christensen through Wash. University. He is the owner of ScoopSchool, which offers training and education in frozen desserts. Christensen was invited to Berg’s class to hear pitches from students and was naturally drawn to Berg’s idea. Berg considers Christensen to be a mentor. He uses the Scoop School space to make his ice cream.
As the sole owner of the business, he is responsible for all aspects of it from production to delivery. Berg is grateful to Tara, a freelance designer, and graphic designer, for helping him with the website design. Berg is focusing on his farm-to-cone business. He wants to continue working with honey for the foreseeable future.
Berg has lived in St. Louis for less than one year. However, he is a big fan of the area: “It feels as if a city that’s looking for new craft items.”