The process of starting a food truck of any kind is long and strenuous, but when you harbor the commitment to serving products with only the freshest ingredients and a unique interest in being so involved in the production process, you add on a whole new layer of complexity. Combine that with an ever-positive attitude and love for the DC area, and you find Westray, whose slogan "All Best Days" has come to define not just his love for sharing his own unique creations, but also for spreading a loving and positive attitude wherever he parks his truck. We caught up with Westray to learn more about how his interest in the ice cream business got started, and to hear more about his unconventional flavors have captured the attention of the DC culinary world.
Can you talk a little bit about how you started Westray’s Finest? How is your philosophy about handmade ice cream shaped by your experience working at the ice cream companies in Brooklyn?
I started Westray's Finest as a half joke, thinking "wouldn't be funny if I made a living selling ice cream"? This thought crossed my mind while working for my last employer. It seemed like an idealistic lifestyle, but I've been learning that it also takes a lot of hard work and many hours.
My time spent in Brooklyn and NYC basically just opened my eyes to all the ice cream possibilities. There's eggless (which brings out the flavor more). There's lots of egg, which creates a rich consistency. My ice cream falls somewhere in the middle on the egg spectrum. My time in New York also let me know that there's a market for high quality ice cream.
How important is sourcing from local or organic farmers to your company? Why?
We use high quality dairy and flavoring ingredients. Our goal is to source from smaller business whenever possible, however, organic/local/fair trade/ etc is not what we stress to people. Our real value finding joy in every day and bringing best days to our guests through ice cream.
What has been the most surprising part of your company’s evolution?
Maybe how much work is required. It's still a new business, so I'm sure there will be many surprises down the road.
As the demand for specialty and sustainable food options continues to grow, especially in places like DC, what are some of your goals for your food truck in the near future?
The goal is to move beyond the food truck and explore options like retail (pints) and one day, a storefront.
Photos courtesy of Westray's Finest and customer submissions fromYelp.com.