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The ART OF DIFFERENTIATION

Amsterdam’s most ubiquitous ice cream shop is in the perfect spot to attract the attention of hungry tourists. And judging by the menu that’s exactly what the owner was thinking too.

So what makes them different to your average ice cream maker?

It all starts with the search for the tastiest and purist raw materials. Their biggest suppliers are the Dutch cows, who deliver the milk for the ice cream and the yogurt ice cream. They have to travel a little bit further for their exotic flavours. The mangoes for example come from Brazil and India.

Only then can the ice cream making start.

The ice cream master and founder – Edwin de Koeijer and his team disappear into the kitchen and only reappear when they have developed the next exciting flavour.

His most popular flavours are vanilla, hazelnut, chocolate and pistachio but the real ice cream, he says are his Dutch specialities, sorbet ice cream for elderberries, rhubarb and ice cream with real pieces of apple pie and of course Dutch cookie ice cream – now serving.

Differentiation starts by wanting to do one thing really well. What do you want to be known for?