Suddenly words like “hydrophobic” and “hydrophilic”, along with phrases like “leveraging cold” and “manipulating variables,” came flowing out of her mouth like good hot fudge. “Baking is science ice cream is science on steroids.” Canady-Brown said with a bit of exhaustion. So together with the GP gang, they spent the next six and a half months testing flavors, coming up with inventive items, ideating about collabos (GP’s take on bakery/ice cream combos), choosing milks, creams, extracts, and doing the tedious work of perfecting their ice cream bases. “I’ve made ice cream at home with my kids, but never on this scale.” She knew she needed to be on point with the science facts.
Keeping a steady eye on the vision of the ice cream shop that many of us are familiar with, the self-proclaimed nerd has put in the work, as always, to make sure she knows and understands the science behind what makes ice cream well, ice cream, and how she can make it better. We all have vivid memories around ice cream and Melba is here to give us more. If all the siblings couldn’t have ice cream, none of the siblings had ice cream.” There were five of us and sometimes there wasn’t enough money for everyone to have Mr. A wistful smile flashed on her face, but she qualified: “We just never knew when he was coming!” If we were lucky, he came down our street four times a summer some summers, not at all. Softee!” came speeding out of her mouth faster than it ever came down any street. I asked Canady-Brown about her fondest and most vivid ice cream memory. From varying hues of purple seen in the merchandise and decor of Melba’s purple past, to subtle nods to Joanne’s childhood, like “Degrassi” era Drake dotting the wallpaper in the bathroom, to jars of sprinkles, combos and new flavors. The look, the feel, and the flavors needed to remind us of yesterday but also sit us squarely in today while savoring what tomorrow could bring. And of course, it makes that connection to the Peach that started it all. The name was something that sounded a bit southern, with the texture and tone that comes from the stuff of life and reminded Canady-Brown of someone like her grandmama, Johnnie Mae. Working with a branding team, Melba began to take shape. “We wanted to keep the familiarity of the Purple Cow mascot but also give her some structure, an origin story.” Canady-Brown explained. She got a name, and she grew up just a little. With an agreement made, our familiar Purple Cow became more than a logo but a Holstein with a History. So, on a brisk November day when the Pearce’s offer presented an opportunity Canady-Brown was not expecting, she could not refuse. That makes sense in a small community with small business owners who are fighting for relevance and survival, while dodging the ubiquitous Prime trucks. “Lineage is important when passing on businesses in Lawrenceville,” Canady-Brown informed.
When Purple Cow owners, Tom and Cindy Pearce, decided it was time to retire, they began to look for someone whose focus would be on the community and not so much on capitalism to take over the business. “Ice cream was always on the Gingered Peaches’ timeline.” Canady-Brown declared with just a hint of whiplash from the seemingly breakneck speed of Melba’s debut.
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