In 2015, two young men who had started their career as sales professionals with few reputed ice-cream brands with passion and expertise, decided to start distribution in a 200 sq. Ft. space for an ice-cream brand. They started supplying to around 80 hotels in and around Bangalore on a two wheeler. As a distributor they were not happy with the quality standards which they were supplying to their customers and end user. This prompted them to think of launching an own Brand with superior quality.
In 2016, the two young men launched an own brand “HAVRICH" with focus more on quality and service. With an Entrepreneurial mind-set, Havrich was started with more focus on quality and service. Their ice creams were sure appreciated by the many who tasted it and that let to bringing in a lot of new and improvised flavours. Currently the brand handles 35 flavours in 4 litres pack and 12 flavours in takeaway packs and also has the facility to do customised packs, the brand also consistently introduces new flavours every season, they supply to chain of premium hotels, restaurants and catering services with 250+ accounts across major cities in South India, to support the logistics the brand owns a cold room of 3000 CFT capacity, four reefer vehicles to supply across all major cities.
"HAVRICH" has now become one of the leading brands in HORECA segment in South India. Through their ground experience they understand the actual requirements of primary customers, daily orders are collected online up to 11.30 pm and they ensure that all orders placed are delivered before 4pm the next day. The brand focus is towards delivering Quality Products and On-time Delivery.
Summer wouldn't be summer without ice-cream...ice-cream wouldn't be ice-cream without "HAVRICH"
"To become the most preferred and
accepted ice-cream brand"
"To provide our Customers with ultimate
ice-cream Experience through our Quality
Products
and Service Exceeding Customers Expectations"
For the Greeks and Romans, making a refreshing dessert meant carrying blocks of ice from the top of the mountains and crushing them with honey. It was a first version of what we know today as sorbet.
China in the 16th century B.C under the Shang Dynasty revealed in granites made of snow, milk and spices. Chinese had developed a process where they managed to freeze ice cream by using salt and saltpetre (nitre) to lower the freezing point of ice. The legend said that Kublai Khan founder of the Yuan dynasty, loved to drink milk, and would add ice to the milk to make it last longer during the summer. He also added preserves and jam to his favourite icy drink, creating the first ice cream prototype.
The Italians discovered that by mixing salt with snow, it reproduced a chemical reaction which helped to cool the mixture without freezing it, and it was important. We do not know the name of the pastry chef, who in Italy in the 15th century had the idea of adding cream, transforming sorbets into ice creams.
The first cooler was only created in Paris in the 17th century. Joseph Gilliers also published in Le Cannaméliste Français (1751) several “snow” recipes, including an artichoke (blanched bottoms, pistachios, candied orange, cream and sugar). In 1689, the Sicilian Francesco Procopio del Coltelli opened the first café in Paris, Le Procope. He not only served coffee there, but also over a hundred different sorbets and ice creams.
In 1843, in America, in Philadelphia, a woman named Nancy Johnson invented a machine, a crank ice cream maker that prevented the formation of ice crystals in the mix and finally created this smooth and silky creamy treasure.
