In 2021, a pair of enterprising business administration majors saw a sweet opportunity in a gap in Connecticut’s ice cream market.
With just a single freezer and a shared dream, Brandon and Benjamin Foligno, ’25, of New Britain, Conn., launched Seaside Creamery. Three years later, the Foligno brothers’ ice cream truck business continues to capture their community’s taste buds.
Their venture soon caught the attention of The Hershey Co., leading to a fruitful partnership that provided them with a new freezer and weekly supplies of delicious ice cream. Today, Seaside Creamery is known for its delectable offerings, including fan favorites like Lil Blue Panda and Moose Tracks.
At Southern, they are a frequent client, serving their best flavors at events throughout the academic year. Below is an interview with Brandon and Benjamin.
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Can you tell us more about how you came up with the idea for Seaside Creamery?
Seaside Creamery: We came up with the idea for Seaside Creamery because we spent all summer at the beach and noticed a need for better and more affordable ice cream options. Our Aunt Lisa, who has a strong business and culinary arts background, encouraged us to start our own ice cream truck to provide a superior alternative.
What inspired you to choose the ice cream truck business specifically?
Seaside Creamery: Living at White Sands Beach in Old Lyme all summer, we were often disappointed with the overpriced, prepackaged, and sometimes broken ice cream available. We saw an opportunity to offer high-quality, freshly made ice cream at reasonable prices, filling a gap in the market and enhancing the beach experience for others.
How did you find an ice cream truck for your business?
Seaside Creamery: Surprisingly, we found a truck on Facebook Marketplace that already had a custom, beach-themed exterior wrap, saving us the effort of producing one.
How did you decide on the name “Seaside Creamery”?
Seaside Creamery: We chose the name “Seaside Creamery” to reflect the beach-themed nature of our truck and its connection to our street, which is named Seaside. It perfectly encapsulates the coastal vibe and the essence of our business.
What were some of the initial challenges you faced when starting Seaside Creamery?
Seaside Creamery: One significant challenge was finding locations to sell ice cream outside our beach, as many beaches charge high fees for ice cream trucks. Competing with well-established trucks like Vechittos and King Freeze was another hurdle, as being new made it difficult to attract customers initially.
What’s your favorite flavor, and which is your most popular?
Seaside Creamery: Our favorite ice cream flavor is Peanut Butter Caramel Cookie Dough. Our most popular flavor changes with different events, but at SCSU, Lil Blue Panda is always the most popular.
How do you both balance running the business with your studies as business administration majors?
Seaside Creamery: While running the business and managing our studies is generally manageable, there are days when balancing both becomes challenging. We prioritize tasks and manage our time effectively to ensure we can fulfill our academic and business commitments.
How has your business grown since you first started, and what do you attribute that growth to?
Seaside Creamery: We’ve grown from serving a single beach to being booked for various events, including car shows, parties, weddings, fairs, and local business events, including many events here at Southern. This rapid growth is primarily due to word of mouth from satisfied customers and the significant support and expertise provided by our Aunt Lisa.
How does being twins affect your working dynamic and business decisions?
Seaside Creamery: Being twins offers us different perspectives on ideas and challenges, which can lead to creative solutions. Although disagreements occur, we often resolve them with our aunt’s input or a game of rock-paper-scissors, ensuring decisions are made fairly and collaboratively.
