As a child, she grew up eating ice cream made by her family’s ice-cream parlor. However, with international ice cream brands rising, the shop was put out of business. After she graduated from university, she decided to revive her family’s business, except that this time around, she is making ice cream that is free of additives and with milk and eggs sourced from higher-welfare farming practices. As she promotes her brand, she also hopes to promote environmental sustainability.