Three Twins opened in 2005 as a 580-square-foot scoop shop in a remote San Rafael, California, shopping center. Founding Twin Neal Gottlieb was the only employee, and he made the ice cream, washed the dishes and served the scoops himself. The company’s sales were less than impressive that first year, but Neal continued on with blind determination. Within five years, Three Twins had grown enough to move production into a dedicated 4,200-square-foot ice cream factory in Petaluma, California.

Before the factory, Three Twins employees mixed, packed and labeled a few hundred pints per week by hand. Now, we can create 16,000 pints of packaged, seasonal and specialty ice cream flavors every day! We used to store ice cream in a few reach-in freezers, but now our storage freezer is big enough to drive a forklift into – and it holds more than 40,000 pints at one time.

Of course, as we’ve improved efficiency, we haven’t sacrificed quality. Three Twins' packaged ice cream is made on a continuous freezer that allows us to very carefully control the amount of air in our product. This allows us to create the smooth, creamy and dense texture that helps set Three Twins apart. A bigger production space also allows us to make our own ice cream base. While many other companies buy their mix, our from-scratch methods lead to scoops that are exceptionally flavorful.