Hi all —
First off, I wanted to thank you all for being such amazing supporters of our ice cream!!! We love how much love we receive and also appreciate the feedback! You are all central in everything we do.
So I have some updates in response to the daily messages we get from you:
“Thank you for being A2 & gluten-free! My tummy thanks you too”
“Your flavors and texture are the best!!”
“But it’s expensive...and often I can’t find my flavor or Culture Cup.”
“Your flavors and texture are the best!!”
“But it’s expensive...and often I can’t find my flavor or Culture Cup.”
We hear you.
As we’ve grown, there is not enough certified regenerative organic A2 dairy. That limited supply and huge demand for our ice creams is part of why we’ve occasionally gone out of stock. Also, our ingredient costs have gone WAY up over the past few years, but our price to you has not, which has made our business unsustainable. Our mission when launching Alec’s was to offer people something better all around —better flavors, ingredients, cleaner formulations, thoughtful sourcing, and a final product that leaves you feeling good after eating it. I never set out to build Alec’s into a niche luxury ice cream. So we made a few thoughtful (and not easy) decisions.
Here’s what hasn’t changed — and what’s actually improved:
- Still premium A2 dairy from family-owned farms and co-ops
- Still Regenerative Organic Certified raw cane sugar
- Still cage-free eggs
- Still gluten-free across every flavor - even the yummy cookies and brownies
- Now no gums, seed oils, or lecithins in our pints (like we have always done with Culture Cup)
- Added prebiotic fibers to pints for additional gut support
Starting this spring, you’ll begin to see updated packaging that reflects these changes:
- We’re removing the USDA Organic certification from our packaging
- We’re lowering prices by up to $1, depending on the store
- We’ve continued investing in improving our recipes
We will never compromise on taste, texture, or high-quality clean ingredients.
Thank you for caring about what goes into your food and for being part of this journey with us.
— Alec
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