Jeni Britton Bauer has been honing her ice-cream making skills for more than 15 years and is the author of The New York Times best-selling Jeni’s Splendid Ice Creams at Home. In its 8th printing, the cookbook dubbed the “homemade-ice cream-making Bible” by The Wall Street Journal recently earned Jeni a James Beard Award, America's most coveted honor for those writing about food and the culinary arts. 

Jeni opened Jeni’s Splendid Ice Creams in 2002 in Columbus, Ohio's North Market, and her company now operates nine shops in Ohio and one in Tennessee. Pints and ice cream sandwiches are available at more than 700 groceries coast to coast, as well as through Jeni's home-shipping business. Jeni's ice creams have been praised by Time (“America’s best”), Cooking Light (“deadly delicious”), and Saveur (“revolutionary”), while Food & Wine stated, “No one makes ice cream like Jeni Britton Bauer.”

Jeni discovered her passion for dessert in Columbus while working at La Chatelaine and studying art at The Ohio State University. In the French bakery’s kitchen, Jeni was taken by the staff's dedication to the art and craft of making pastries from scratch. In 1996, Jeni quit her art studies to open Scream Ice Cream in Columbus’ North Market, which would lay the foundation for her next business: Jeni’s Splendid Ice Creams.

Today, Jeni and her kitchen team makes every ice cream, sorbet, and frozen yogurt from the ground up with grass-grazed Ohio cream, local produce, and carefully sourced ingredients including rare, fair-trade vanilla and bean-to-bar chocolate.

When Jeni isn’t developing new flavors, or art directing new campaigns, she devotes time to Local Matters (the fresh-food-for-all non-profit she co-founded), serves on the boards of the Wexner Center for the Arts and Columbus College of Art & Design, and gets into trouble with her husband and two children at their home in Columbus.