Gifford’s Ice Cream has partnered with other companies to meet production needs following a Feb. 2 fire at its Skowhegan manufacturing plant.
“The fire severely damaged the ice cream production area,” COO J.C. Gifford said in a March 8 release. “Walls, electrical, plumbing and some machinery have to be replaced,” “We still have a lot of work to do before we can make ice cream in our factory, and we have had to find a temporary production solution.”
Gifford’s also announced that the family-owned stands will open one at a time over the next few weeks, starting with Bangor on Friday, March 17.
The company is working with four partners to temporarily produce the company’s ice cream for its retail, food service and partner stand channels while the family makes the necessary repairs to the building and prepares the factory to make ice cream again.
The Skowegan-based ice cream company plans to purchase and serve a Florida-based family-owned company product at its stands until it can get back to producing its own ice cream.
At this time the company is finalizing the details with all of the companies offering temporary production solutions and are not releasing the name of the Florida company, according to Belinda Donovan, public relations director at Ethos.
“These production partners meet Gifford’s standards and will use Gifford’s recipes and ingredient specifications,” the release said, although a few flavors will not be available for a short time as the partners cannot duplicate the process.
The flavors, which have not been finalized, will return once the company is manufacturing again from its Skowhegan plant.
“The fire at our Skowhegan factory has put us in a challenging position, but one that we’re working through to the best of our ability, and with the support of some like-minded folks in the industry,” CEO Lindsay Skilling said. “As we considered next steps in the wake of the fire, we faced some tough choices. Getting back up and running was never in doubt, but the timing has been uncertain. Ultimately, we decided to push forward – with the help of a network of partners. There may be snow on the ground, but it’s ice cream season in New England, and we wouldn’t miss it. It feels good to be getting back to business and to know that we can keep this Maine summer tradition going for residents and visitors to our state.”
