The origin of Mt. Tom's can be traced back to a seemingly casual and insignificant conversation I had with my Dad over pancakes a little more than two decades ago. I had just returned from a year of wanderlust through thirty-seven of our United States, followed by an extended trek with a buddy through Australia and New Zealand. These many adventures were made possible thanks to a layoff from a startup that never really did much more than that. That layoff jettisoned me from the world of meetings, stale pastries, and cramped cubicles and gave me a chance to reassess my career trajectory. The travel gifted me the opportunity to procrastinate on any career decisions, but like many who return unemployed from adventures, I eventually found myself living back in my parents' basement.
The undeniable truth was, as I described in this blog a couple decades ago, ‘my career calling just wasn’t anymore, not even when it was drunk and horny.’ One of those career existential crises happened to hit during a breakfast with Dad, who at the time was a newly retired ice cream legend. The conversation started something like, ‘Hey Dad, what do you think about me opening my own ice cream shop?’ ‘And, would you help me?’ (translation: teach me everything you know, since I know literally nothing about operating an ice cream shop.)
He quickly responded, 'Why would you want to do that? It’s a ton of work, and you’ll never have time for much of anything else.’
‘I think it would be fun. I’ve got a break in my career, and I’ve always wanted to start a business. And you always used to say ‘I’m not going to work, I’m going to play.’
Somehow, by the end of my stack of pancakes, I had convinced him to be my expert consultant at the yet to be discovered location of my own ice cream (ad)venture.
If you’ve been coming to Mt Tom’s for any period of time, you’re probably at least a little familiar with my startup backstory. I’ve told it countless times, and it is usually initiated by someone asking, ‘how does an engineer working in tech end up in ice cream?’
Uncle Google will probably give you links to a few versions of my answer to that question. One aspect of the story I haven’t talked much about is what it was like to work with my Dad in those early days. My Dad, known to the dairy world as Dave Ingram, spent his career in food tech. First, with big companies that included Hood, Good Humor, & Howard Johnson’s, all the ice cream bigs of the day, then twice as an ice cream shop owner/operator in eastern Massachusetts. His shops, opened and operated with his business partner who I call Mom, were similar in size and scale to mine.
So you’d think I grew up around ice cream. While we did generally have a freezer full of his ‘experiments’ which my childhood buddies often felt obligated to raid whenever they were in the family kitchen (hence one of my teen nicknames “HoJo-To-Go Ingo’), it was mostly just a ‘job my dad had’. I will say, I have fond memories of Cub Scout trips to his mad ice cream scientist lab in the giant Howard Johnson’s factory where he worked. He was just a typical parent in those days who went off to work every morning with his briefcase and came home just before supper. My two brothers and I had much more important ‘kid stuff’ to think about than what Dad did at work all day.
You might also think I learned the tricks of the ice cream trade while working at my parents’ ice cream shop and that I scooped my way through college financed with tip cash. As life timing would have it, I missed that window. I was just wrapping up my undergrad when he took his leap from the big company mothership. While I think I would have enjoyed a scooping gig as a teenager, I sometimes wonder if I would have still made the jump If I had seen how long and hard my parents had to work at it to make it work. Sure, he had warned me when I asked him to pass the maple syrup and if he’d help me start a shop, and I could tell he wasn’t lying or even exaggerating, but I was fresh off a year of leisure and travel and excited to take on the career challenge of my life. Those warnings fell on deaf and determined ears.
That first year was a whirlwind. He helped me scout out locations. He poured his ice cream making knowledge into the design of my new kitchen and appropriating essential equipment I would need. He introduced me to his supplier network and shared with me his priceless recipe book encapsulating his life’s work. Then he taught me how to make ice cream, sharing all his little tricks and techniques. That first week of instruction helped me avoid making so many of the mistakes he ‘learned from’ during his own career. He helped me build the foundation.
Pulling him out of retirement to get him to share his knowledge was everything to me and my new biz, but I also think he enjoyed one last go, and gained a quiet satisfaction in being able to invest his wealth of experience in his son’s career. He loved making ice cream and making people happy. That feeling was contagious, and it didn’t take me long to figure out why he enjoyed his forty years in the ice cream world so much.
He helped me create a shop in his likeness but with my own personality sprinkled on top. As time went on, my confidence grew, and I began to make the shop more my own. It took on a different look and feel from my parents’ shops. Like a loving grandparent, he gave me space with my shop. He and Mom would visit in the summer. He would help me work out an ice cream challenge via the phone. He resumed retired life and became more of a cheerleader. And a proud grandfather to my toddler. .
Dad taught me many things over the years. Lessons have come in the form of ice cream making hacks (although he might not have used that word), how to catch a fish or a football, and countless things in between. Family was everything to him. He lived by example, showing us what hard work, integrity, and kindness look like and how important they are to success in business and in life.
Thanks for helping me create a place that brings people joy, and for equipping me to skipper it.
Rest easy Pop. You lived a full life, and the world is better and certainly a bit sweeter for it.
Love, your favorite son,
Jim