Entrepreneur Alicia Liu started her career in fashion, working at the likes of Prada Group and Dolce & Gabbana, and eventually spending seven years as vice president of fashion and e-commerce at New York City retail institution Century 21. But in 2019, she decided to chase her lifelong dream, relocating...
Fashion industry veteran Alicia Liu launches an ice cream brand like no other, with passion and grit as the main ingredientsDolce & Gabbana
, and eventually spending seven years as vice president of fashion and e-commerce at New York City retail institution Century 21. But in 2019, she decided to chase her lifelong dream, relocating to Los Angeles in pursuit of a career in the culinary industry. The Covid-19 lockdown came shortly after her move, giving her plenty of time to figure out her passion play. She would go on to revolutionise organic plant-based ice cream with a collection of Asian-inspired flavours that surprise and delight, all hand-packed into exquisite packaging that she designed herself. ‘First, I had to learn how to make ice cream, then the science behind it.
It’s an elegant and innovative collection of products that Liu makes by hand in her own commercial kitchen, a labour of love that has quickly become difficult to keep up with. Her ice cream is flying off the shelves at her first retail outlet, Erewhon Market – Southern California’s chain of upscale vegan grocery stores – where Black Tahini is the top seller. The ground sesame gives it a rich, nutty flavour and an earthy balance to the sweetness.
But even with her early success and limited personal bandwidth, Liu can’t stop experimenting. This February she collaborated with Opening Ceremony founder Humberto Leon on an exclusive flavour for his Los Angeles restaurant Chifa, an Almond Jelly ice cream to celebrate Lunar New Year. There are more collabs to come, and no doubt more good things for the Lavender and Truffles brand and Alicia Liu – an inspiring story and a reminder to pursue one’s dreams.
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