The Comfy Cow’s creamery is growing, creating up to 50 jobs in Louisville

LOUISVILLE, Ky. — The Comfy Cow moved its ice cream processing operation from the back room of a scoop shop into a building in a Louisville, Ky., industrial park, the reaction from employees was: “This is huge! It’s like the Taj Mahal of ice cream making,” said co-founder Tim Koons-McGee.

Keep in mind that the new plant is small compared to the likes of a Nestle or Unilever facility. At 6,500 square feet, the plant includes a kitchen that bakes inclusions and makes sauces. But to The Comfy Cow, this is the engine that will supply ice cream to more than 300 grocers and 11 company-owned and franchised scoop shops this year. The long-range plan is for The Comfy Cow to be a national brand in packaged ice cream with scoop shops throughout the Southeast.

When that happens, The Comfy Cow is going to need a larger plant. Until then, it is making ice cream and ingredients as efficiently as it can under the watchful eye of Gary L. Steele, vice president and director of production. Steele is a food production veteran and no stranger to challenges. He set up pizza kitchens throughout Eastern Europe and the Middle East for Papa Johns, another Louisville-based food business.

In 2015, The Comfy Cow invested a reported $2 million in the building it’s leasing in the Regency Pointe Business Center in Louisville’s Jeffersontown neighborhood. Over the next 10 years, the project is expected to create 40 to 50 new jobs. Currently there are 14 employees. The Kentucky Economic Development Finance Authority approved tax incentives up to $350,000.

READ MORE of this story at Dairy Foods by Jim Carper. Photo courtesy of The Comfy Cow.

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