Our Story

From the first year of marriage, Jomar and I prioritized spending quality time together. In the early years, it was a part of our regular rhythm to sit down on the couch every Friday night after picking up a movie from Blockbuster (dated ourselves) and a quart of ice cream from Baskin Robbins. The evening wasn’t complete until both the movie and the quart were consumed. Apparently, our youthful practices helped push Jomar to the limit and she learned later in life that she developed an intolerance to lactose. 

Looking to enjoy a treat we shared so many good times around, I started making milkshakes from home and using lactose free ice cream for Jomar’s shake. However, Jomar still felt unsettled after consuming the lactose free ice cream. That is when I had a bright idea, well at least it seemed bright at the time. I would make Jomar a dairy free frozen dessert. Mind you, this epiphany came before the plant-based craze that is now commonplace.

My first attempt, which took place in February of 2018, is endearingly referred to as the blob. It felt like hardened slime and tasted like an oat flavored gummy bear. I apologize if that made you throw up a little bit in the back of your throat, but that is the truth. 

After weeks of failures, I finally made a frozen, oat-based treat that Jomar enjoyed. As far as I was concerned, that was the end of the story, and I was able to move on. But as you can see, this tab is entitled our story. Jomar liked the treat so much that she felt it should be shared with more people. Her exact words were, “there are people who are hurting their stomachs eating ice cream and they don’t have to.” And so the journey to creating what we now call oat kream began.

Having an encouraging wife, supportive kids and a present Creator provided the much needed fuel to keep forging forward when giving-up seemed like the best option over four and half years of research and development. Honest feedback from multiple rounds of focus groups provided the needed input for the necessary tweaks. And in April 2023, we mixed the right ingredients, at the right ratios, just the right way to develop a recipe that is sure to win over even those who can have dairy.