Serving ice cream鈥攁nd the community
Every afternoon, after her high school classes let out, Annie Park 鈥�13 walked to her part-time job at Starbucks, nestled in the upscale Wildwood Shopping Center in Bethesda, Maryland. By that point, she had lived in the United States for seven years, but approaching the strip mall, bustling with afternoon shoppers, still awed her.
鈥淚 would always think, 鈥極h gosh, it鈥檚 so nice, all these small businesses鈥nd these customers can come here and just spend money?!鈥欌�� she recalled. 鈥淣othing seemed affordable at the time.鈥澛�
Fourteen years later, a lot has changed. Park now lives in Washington, D.C., and has degrees from Boston College, Johns Hopkins, and Harvard. She鈥檚 still commuting to Wildwood, but not as a barista. After arriving in Bethesda from South Korea in 2000 with nothing but a suitcase each, Park and her mother are now the co-founders of Sarah鈥檚 Handmade Ice Cream, a successful local business with 35 employees and an annual revenue of $1.86 million. Park鈥檚 mother calls their story 鈥渁n American dream.鈥�
Becoming the owner of an ice cream business was never Park鈥檚 plan, although entrepreneurship has intrigued her for years. At Harvard, she attended pitch competitions just for fun, and volunteered for one of the start-ups she discovered there. But when her mother called her in 2018 with an idea for an ice cream shop, Park didn鈥檛 consider it a business proposal.聽
鈥淚 never thought of it as entrepreneurship,鈥� she recalled. 鈥淚 just wanted my mom to feel fulfilled with her time and enjoy her retirement by having this little project in the neighborhood where our neighbors would come by to eat ice cream.鈥澛�
“I love the idea that your learning is not just for yourself鈥攜ou鈥檙e going to go out into the world and shine your light on other people. 精东影业 really shaped the way I see my role in the community.”
In the beginning, Park and her mother, for whom the shop is named, planned to make ice cream once or twice a week, using recipes her mother had been working on at home. A local shop had recently gone out of business, so they bought the space, and Park鈥檚 mother spent a week at 鈥渋ce cream boot camp鈥� learning how to operate the commercial equipment. Meanwhile, Park worked on a slew of logistical and business-related tasks: setting up the menu, designing the shop鈥檚 logo and聽, writing an employee manual, and creating an Instagram account.聽
The first Sarah鈥檚 location opened in 2019 on River Road in Bethesda, and a seemingly permanent line formed out the front door. Overwhelmed by the support, Park and her mother ramped up their ice cream production and hired more employees, but by 2020 it was time for a second location. Today, both shops鈥� ice cream makers are churning from sunup to sundown, but still can鈥檛 keep up with demand. This year, Park began planning for a third shop, in nearby Potomac, which should be open for business early next year.
A sampling of the more than 40 flavors at Sarah's Handmade Ice Cream.
What makes Sarah鈥檚 ice cream so popular? A menu of rotating seasonal flavors like Summer Peach Melba (pureed peaches with raspberry swirls), Rose Pistachio, Pink Grapefruit Champagne Sorbet (one of six vegan options), and Sarah鈥檚 Pool Party (a summer favorite that's the same blue as a swimming pool, with marshmallow clouds, fruit loops, and nerds) alongside classics like butter pecan and mint chocolate chip.
鈥淧eople are fascinated by the flavors,鈥� said Park. 鈥淢y mom always wants to use whatever seasonal ingredient is out there, and we鈥檙e always brainstorming鈥攊f we go out to eat and there鈥檚 an amazing peach ricotta toast, the next day my mom will come up with an ice cream flavor with peach and ricotta.鈥澛�
Park and her mother have also built community involvement into their business plan, holding fundraisers with local schools and selling kids鈥� books at the shops to benefit a nearby children鈥檚 hospital. When the COVID-19 pandemic hit, they brought ice cream to hospital workers and later set up a matching donation program. To support nonprofits looking for auction items, Park designed a 鈥渂ehind-the-scenes鈥� experience where customers could visit Sarah鈥檚 outside of regular hours, see how ice cream is made, and sample all 40 flavors. A single ticket has raised as much as $400.
On an average day, Park can usually be found at one of the Sarah鈥檚 locations, working on her laptop or, if it鈥檚 sunny and the lines are especially long, scooping ice cream alongside her staff. She makes it a priority to get to know her employees, mainly high school and college students, and to provide them with a meaningful experience that includes opportunities for advancement (Sarah鈥檚 doesn鈥檛 hire shift supervisors, it promotes from within) and monthly coaching sessions for anyone looking for help with college essays or SAT prep.
As Sarah鈥檚 continues to grow, Park is always thinking about its impact鈥攂oth on employees and the greater community. She returns frequently to a core value gleaned from her time at Boston College, where she majored in communication and music while considering a career in education.聽
鈥淚 love the idea that your learning is not just for yourself鈥攜ou鈥檙e going to go out into the world and shine your light on other people,鈥� she said. 鈥溇耙� really shaped the way I see my role in the community.鈥澛�