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This is an image of the inside of Adele's Creperie. 

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This is an image of the inside of Adele's Creperie. 

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Dessert | United States | Julie Darling Donuts

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Family owned, fresh daily, local donuts in a whimsical atmosphere. Great place to meet and treat, Julie Darling Donuts,

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Our morning baking shift started at 4:00 in the afternoon...yesterday.

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This article is about the bakery Bread and Butter

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This article is about the bakery Bread and Butter

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Bread and Butter - Main Street Farmers Market

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Each loaf of bread is mixed, shaped and scored by hand allowing every batch of bread to be as delicious as possible. We believe that bread should be flavorful, natural and creative which is why our bread will always contain the highest quality ingredients and maintain simple but interesting flavors.

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This article is about the 3 best bakeries in Chattanooga.

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This article is about the 3 best bakeries in Chattanooga.

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This article is about how Cupcake Kitchen was awarded for the state's top bakery! 

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This article is about how Cupcake Kitchen was awarded for the state's top bakery! 

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Chattanooga's Cupcake Kitchen is officially the sweetest bakery in Tennessee. The local confectioner took the state's top prize in bakery industry supplier Dawn Foods' inaugural Sweetest Bakery in America Contest.

Cupcake Kitchen owner Helene Grzybowski said she first heard about the contest, which ran from February through July, from her Dawn sales representative when she dropped a ballot box off at the bakery in March. Customers at 1,600 bakeries participating in the contest across the country could vote by placing their ballots in the in-store boxes or online.

Two weeks after Cupcake Kitchen joined the contest, Grzybowski said she heard from the Dawn representative that the business was leading the state in votes. The winners - one per state and one nationwide - were announced on the first-ever National Bakery Day Sept. 28. Toward the end of the contest, Cupcake Kitchen was neck-in-neck with another Tennessee bakery, but the local bakery prevailed and was presented with a plaque and party by Dawn in October.

"It was a huge honor; something I wasn't expecting," Grzybowski said, adding that she never would have received the award if it weren't for her amazing staff. "It was a big pat on the back for all of us. It's good feeling [that] everyone likes and enjoys [our products]."

Cupcake Kitchen, which opened its first location in Hixson in 2011, opened a second location downtown at 500 Broad St. two years later and has since closed the Hixson location.

"We love what we do, and it shows in the product," said Grzybowski. "We make the most awesome, delicious cupcakes, but there's something for everyone; not just cupcakes."
Email Emily Crisman at ecrisman@timesfreepress.com.

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Chattanooga's Cupcake Kitchen named state's top bakery

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Chattanooga's Cupcake Kitchen is officially the sweetest bakery in Tennessee. The local confectioner took the state's top prize in bakery industry supplier Dawn Foods' inaugural Sweetest Bakery in America Contest. Cupcake Kitchen owner Helene Grzybowski said she first heard about the contest, which ran from February through July, from her Dawn sales representative when she dropped a ballot box off at the bakery in March.

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This is about Niedlov's and their business. 

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This is about Niedlov's and their business. 

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This is about the change of the restaurant 

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This is about the change of the restaurant 

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*From time to time, we share the writing of our friends and co-w John was Assistant Bread Manager at Zingerman's Bakehouse from 1998-2002. He and his wife Angela (also a Bakehouse alum) started Niedlov's Breadworks in 2002. Niedlov's was honored by the U.S. Small Business Administration as Tennessee's Small Business of the Year in 2010. orkers on this site. Today's guest post comes from Zingerman's alumnus John Sweet.
In a recent article on Yahoo Finance, John shared 10 thoughts on the 10 years that he has owned and operated Niedlov's Breadworks. He was asked what, if any, influence his time in the Zingerman's Community of Businesses had on his development as an entrepreneur and business owner. This is his response:

Experiencing Success
Taking Responsibility for the Effectiveness of Your Own Small Business's Development.

We used to talk a lot in the Bread Department at Zingerman's Bakehouse about being set up for success. In a system as detailed as theirs for producing handcrafted breads in a traditional fashion, there were many opportunities every day to set others up, and to be set up by others, for success. As we set up Niedlov's Breadworks in Chattanooga, TN, 10 years ago, this became our operating motto: "The best way to ensure that we are successful is to set ourselves up for success."In reflecting recently on the last decade, I realized that Niedlov's owes a lot to Zingerman's for helping prepare us for our own entrepreneurial endeavor. Here are 5 specific ways that Zingerman's helped set Angela and me up for success as we established and grew what has become a prominent example of a local, independent, community-oriented, brick-and-mortar, Main Street, family business helping to revitalize a Downtown neighborhood as a part of Chattanooga's Renaissance.

1. Systems Everywhere
The thing about Zingerman's Bakehouse that has had the greatest impact on Niedlov's success was experiencing and understanding their use of systems. Systems for mixing, systems for shaping, systems for baking. For taking orders, managing inventory, delivering bread, packaging pastries, icing cakes, juicing oranges, sheeting croissants, scaling ingredients, scooping cookies, and rolling bagels. There is a specific time and a place, particular tools and materials, and a trainable method or technique for doing everything. As Niedlov's has grown over the years, we have tried to develop (and document) systems throughout the bakery. Our systems have had to handle growth (more bread, more products, more employees, and more departments) and after 10 years, we have a fairly detailed set of functional systems unique to our circumstances. Every person is more efficient, and every process works better, when there's a good system.

2. Passionate People and The Importance of Culture
Zingerman's Bakehouse employs many qualified craftspeople to create their delicious breads, pastries, and cakes, as well as a team of committed service professionals selling the food and delivering the goods. These are passionate and hard-working people who enjoy their work and care about what they do. It is a culture that I admire and set out to recreate in my own organization. Establishing a culture like this is hard work, but once done, it tends to sustain itself. I left Zingerman's taking our future culture very seriously. Niedlov's had a Mission Statement, Employee Handbook, and a Training Manual before we had any employees. One of the best tools we now have for hiring is getting recommendations from current or past employees who understand our culture.

Within the organization, Zingerman's is evangelical about their Vision. I don't know what its name is currently, but in 2002 they were on the "Road to 2009." Yes, their vision had a name. And I'm sure their current one does, too. (Yep, it's now called the "2020 Vision.") It's that important. It gets recreated every 10 or 15 years with serious engagement from throughout the organization, from partners and managers, to supervisors and front-line staff. At Niedlov's, we initially set out to establish an artisan bakery in a city that didn't have one. Once we'd accomplished that, we set our sights on becoming a sustainable business. Along the way we established our corporate identity, which was a process of discovery as well as definition. A critical part of identifying ourselves was defining success: determining what, exactly, would make Niedlov's successful. This led us to the adoption of some Guiding Principles (a la Zingerman's) and then from there we laid out our specific goals and the Path to Achievement. Niedlov's accomplished most of what we had envisioned by our 10 th anniversary, and are currently in the process of creating our next Vision.

4. Rules of Thumb
The Road to Success is paved with problems. The mark of success is NOT that you would have less problems, but that you would have better problems. I think I heard Ari say this (or something close to this) a hundred times throughout my years at Zingerman's. And it's really true. You never don't have any problems. But hopefully, over time, you trade in some of the bad ones (we don't have enough customers), for better ones (we can't keep up with demand.)

Prepare-Tell-Show-Do-Review: The 5 steps to teaching anyone to do anything, the Zingtrain way. The cornerstone of any training program, these steps are simple, yet profound, and eminently practical. I have used this method countless times in our bakery and in other areas of life.

Take the "Entrepreneurial Approach": Everyone from partners and managers to frontline staff had an opportunity to make what they wanted out of their work experience at Zingerman's. If you wanted to change something, you were welcomed and encouraged to suggest it. If it were a good idea, that was articulated (read: "sold") well, and had potential to make a bottom line difference, it might be embraced. And the extent to which it would be embraced is mostly determined by how useful it became to others.

"I'm just glad that everyone decided to show up for work today." Another Ari-ism, that represents not taking anything for granted. He understood that everyone had a choice to go to work or not, and that it's the folks on the sandwich line, behind the coffee bar, in front of the oven, and at the cash register that make everything go every day.

5. Documentation and Over-Communication
It's not really communicated until it's written down, typed up, and/or signed off on. It all starts with the Zingerman's Training Compact, which is the agreement made at the beginning of employment at Zingerman's that both the manager and the employee sign on a new hire's first day. Employees receive a Training Passport, detailing everything that they need to learn for their new job, and the time frame in which they'll be expected to acquire the skills or knowledge.

And on and on it goes: Employee Handbook, performance reviews, Code Reds, Code Greens, The Vision, The Mission Statement; and signs galore explaining what makes great baked goods, what it takes to make a loaf of sourdough, and how to use the meat slicer, handle a customer complaint, and the proper method for hand washing. At Zingerman's over-communication is encouraged. This is one area where Niedlov's has a great opportunity for growth. As much as we DO communicate and document, we aren't as religious about it as I wish we were - especially in the area of "appreciations." I hope in the coming years, we can develop some better strategies for communicating information in a more impactful way.
Watch Niedlov's latest video here.
Seeing failure is informative. Experiencing failure is educational. Seeing success is encouraging. But experiencing success is empowering. The success that I experienced as a leader at Zingerman's equipped me for my own entrepreneurial adventure in a way that no school, or curriculum, or case studies, or even failures of my own, could have. Niedlov's remains indebted to Zingerman's for the model they have been, and continue to be. 10 years later, these experiences still resonate, as we lead an organization that aspires to be like Zingerman's, in our own unique way.

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From Zingerman's to Niedlov's - Zingerman's Community of Businesses

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From time to time, we share the writing of our friends and co-workers on this site. Today's guest post comes from Zingerman's alumnus John Sweet. John was Assistant Bread Manager at Zingerman's Bakehouse from 1998-2002. He and his wife Angela (also a Bakehouse alum) started Niedlov's Breadworks in 2002.

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This is another post about the best bakeries in Chattanooga. 

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This is another post about the best bakeries in Chattanooga. 

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Best 30 Bakeries in Chattanooga, TN with Reviews - YP.com

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Bakeries in Chattanooga on YP.com. See reviews, photos, directions, phone numbers and more for the best Bakeries in Chattanooga, TN.

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This article is to tell tourists where to go if they're visiting Chattanooga and want to go to a bakery. 

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This article is to tell tourists where to go if they're visiting Chattanooga and want to go to a bakery. 

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THE BEST 10 Bakeries in Chattanooga, TN - Last Updated April 2019 - Yelp

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Best Bakeries in Chattanooga, TN - Jackson Bakery, Koch's Bakery, Cupcake Kitchen, Bluff View Bakery, Bread and Butter, Niedlov's Breadworks, Chatta-Cakes Bakery, The Bread Basket, Federal Bake Shop, Sugar Chic Bakery, Happy Cakes, Bite Me Bakery, Nothing Bundt Cakes, 2 Sons Kitchen And Market, Brea Bakery, Sweet Magnolia Cakery, B's Sweets, Vine Street Market, Cashew, Piece-A-Cake Bakery, Sunshine Bakery Boutique, Just A Bakery, Gordos Bakery, Leah and Nana's Dessert Boutique, Charlie's BBQ & Bakery, The Bakery Cottage, Olive Branch Mediterranean foods, Cheesecake Heaven, Yellow Deli

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This post is about how Neidlov's bakery upgraded their food.

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This post is about how Neidlov's bakery upgraded their food.

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Niedlov's everyday customers know what time their favorite bread is hot out of the oven. They know all of the ingredients. And they know the baker, who arrives at 2 a.m. each morning to begin mixing dough - most of which is made using only flour, water, salt and yeast.
Artisan food is defined by its simplicity: handmade in small batches, using only essential ingredients. But what makes it unique are the relationships it nourishes.

Bakers sculpt their loaves. Butchers know their animals. Candy-makers melt, blend and temper real chocolate. At its heart, the artisan food movement is a return to the midcentury American market, a time before factory food and big-box grocers.

But in place of all those preservatives and shortcuts is often a higher price tag. There's a reason for that, says Erik Niel, owner of Main Street Meats, Chattanooga's boutique butcher shop.

"You're feeding the soul as well as the body," he says.

Craft, small-batch foods cost more to make than mass-produced foods. Not to mention, additive-free foods tend to have a shorter shelf life, which also increases their cost.

"Real food molds," says Wendy Buckner, candy-maker and owner of The Hot Chocolatier. "There is nothing like biting into a fresh truffle."
The goal of artisan food is more than flavor; it is also to make eating a more meaningful experience. Here, six artisan food-makers in Chattanooga discuss their efforts to change how locals see their food.
Bleu Fox Cheese Shop

Aperson could eat a different type of cheese every day for the rest of his or her life and never try them all, says Jesse Watlington, who co-owns Bleu Fox Cheese Shop with his wife, Brittany.

At any time, Bleu Fox has 60-75 types of cheese in its display: Gouda, goat, blue, wash-rind and more. One of the best-selling is the Austrian "Alp Blossom," a nutty-flavored cheese rubbed with wildflowers.

"There is such a vast array," says Watlington, who hand-selects every cheese he imports. "It's easy to make a sellable cheddar, but it's hard to make a really good artisan one."

Quality cheese, he says, always begins with quality milk. After its production, however, freshness is up to the purveyor. According to FDA regulations, some types of cheese may be stored in plastic for up to 31 days after it is cut.

"Cheese wrapped in plastic for that long is going to taste like plastic," Watlington says.

So Bleu Fox imports only small quantities of cheese and cuts to order.

"Cheese gets a bad rap," he says. "But it's arguably the perfect food. It's got tons of vitamins, minerals and protein. Paired with some fruits and vegetables, it's one of the most balanced meals."

Raw-milk cheeses, he continues, have even more vitamins than pasteurized varieties. Grass-fed cows produce cheese with more minerals than the grain-fed cows typical of most dairy factories. And aged cheeses tend to have lower levels of cholesterol.

"Unless there is a person there to tell you why a product is better, how would you know?" Watlington says.

Recommended pairing: Try the Alp Blossom with thin sliced ham and mustard.

Main Street Meats

Among its cuts of local beef, poultry, trout and lamb, Main Street Meats' pork arrives as whole pigs. Each weighs about 225 pounds.

"Having the ability to control the whole animal, it's kind of a chef's dream to play with that," says Erik Niel, who co-owns the shop with wife Amanda. "It's a game, finding a way to use every bit of the animal."

The skin becomes pork rinds. The trim becomes sausage. The belly becomes bacon. Special cuts are placed in the retail display. Even the head is used - brined, braised, pulled and pressed into a mold in order to make "head cheese."

"It's an Old World technique. It's one of the most fabulous things we do," Niel says.

The hope, he says, is that his "old Southern style butcher shop" method helps people feel more connected to their food, in contrast to big-box grocers, where the meat is processed off-site.

More than its conscientious use, Main Street Meats knows the animal's life history: where it was raised; what it was fed; how it was slaughtered.

"You can talk to the butcher who put his hands on the whole animals when they came in. The results are very palpable," Niel says.

Recommended pairing: Try the house salami with slices of Cumberland Cheese from Sequatchie Cove Creamery and a glass of Classic Saison from Blackberry Farm Brewery. Niedlov's Breadworks

Every day, Niedlov's makes between 120-150 hand-shaped bread loaves, all of which are baked in a hearth oven. "The initial intense burst of heat [from the stone] on the cold dough helps create richly colored loaves and chewy, better-tasting crusts," says General Manager Red Petty. "You don't get that when you bake in a pan."

Among its 18 kinds of bread, Niedlov's "Chattanooga sourdough" is its most popular, made with just flour, water and scratch-made starter, a fermented culture that enables the bread to rise.

"You have to start with a strong starter for the best flavor. We use a 15-year-old sourdough starter," Petty says.

Every day, Niedlov's sourdough finishes baking around 2 p.m. - except when it doesn't. Outside temperature and humidity can affect the speed at which it rises.

"We go with whatever the dough gives us. We care more about the product than the timeline," Petty says.

Customers do, too. "There are customers I see every single day. I know their families," says Petty.

"We do what we do for the community. It's simple. It's delicious. It's good for you."

Recommended pairing: Try topping off a slice of "Chattanooga sourdough" with capicola (a cold cut ham), aged sharp white cheddar and a drizzle of olive oil. Olive Chattanooga

Fifty-eight different glass bottles line the mahogany shelves at Olive Chattanooga: 28 types of olive oil and 30 flavors of balsamics. Owner Josh Ferguson knows the origin of every one. The oils are imported in small batches from places such as Spain, Tunisia, Italy or Greece, depending on growing season. The balsamics come from Modena, Italy.

Ferguson also knows when the fruit in every bottle was harvested. He hand-bottles and hand-labels all his blends. The olive oil infusions range from Tuscan herb to white truffle. Balsamics range from peach to chocolate.

Balsamics, he says, should be sweet. "They shouldn't taste like saltwater."

Ferguson encourages his customers to sample before buying.

"Not many people have tasted straight olive oil or balsamics. Where else could they do that? The crux of our business," he says, "is education, teaching people to use olive oil as healthy fats and balsamics as healthy sweets, and also finding flavors to facilitate that. I love talking about food. It's all I do. It's what I know."

Recommended pairing: Try sprinkling the fig dark aged balsamic over brie. Alchemy Spice

The finer the spice is ground, the more likely it is to clump. To prevent that from happening, some companies add preservatives - which also extend shelf life.

"Other spice companies often make huge quantities of product that often sit on warehouse shelves for a year before hitting the grocery," says Ben Gordon, owner of Alchemy Spice. Specializing in micro-batch spices, Alchemy avoids the use of additives by using coarser grinds.

Alchemy's individual spices, ranging from allspice to turmeric, are ordered from all over the world.

"We don't powderize our spices," Gordon says. "We don't use soy, dairy, MSG - nothing that wasn't grown on a plant. Our spices might sit on a shelf for just a couple weeks. Essentially, we make to-order."

The result, he says, is fresher-tasting spices. Of the 24 all-natural blends, 21 are sugar free and five are salt free, and with the exception of Alchemy's "Easygoin' Seasoned Salt," the rest are low salt. Moreover, says Gordon, from the "Chive Jive Southwestern" to the "Kitchen Karma Mediterranean," Alchemy's blends cover the full flavor spectrum.

"I enjoy cooking a lot, and my hope is that our spice blends help people get into cooking more," Gordon says.

Recommended pairing: Perfect for grilling season, try the "Fat Elvis Dry Memphis Rub" with hamburgers, ribs or pork butts. The Hot Chocolatier

Chocolate is Wendy Buckner's medium. Before she and husband Brandon opened The Hot Chocolatier, her art was hot-wax paintings.

"Wax and chocolate are similar. You have to heat them to liquid, set them, add colors. They're both very sculptural," Buckner says.

Labor-intensive, too - which, Buckner says, is probably why there are not more artisan chocolate shops. "It requires a lot of patience. We're chocolatiers, not chocolate-makers. That gives us more time to develop recipes" she says.

First, The Hot Chocolatier receives small batches of premium bars from France, Belgium or North America. Some chocolate-makers, Buckner says, replace the chocolate's naturally occurring cocoa butter with partially hydrogenated oils. Then, those companies sell the high-quality butter to other industries.

"We would never do that. Cocoa butter is a good, healthy fat. It makes chocolate more satisfying," she says.

After receiving the candies, the chocolatiers melt and blend them. Then, it is time to temper, a meticulous process that involves spinning and heating the chocolate to the perfect temperature. While that takes place, they hand-chop fruit with which to fill truffles.

Ten years ago, when The Hot Chocolatier opened, "Nobody knew what a French macaron was. Even truffles - people were always asking 'What's a truffle?'" Buckner says.

But today, she says, the Scenic City's palate is more sophisticated - thanks, in part, to the ever-growing number of local food artisans, whose goal, like Erik Niel says, is to feed the body and the soul.

"We wanted to give people a place where they could treat themselves with a good quality, healthy product," Buckner says.

Recommended pairing: Try The Hot Chocolatier's dark-chocolate salted caramels with a glass of your favorite red wine.

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Local food artisans elevate everyday ingredients

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Niedlov's everyday customers know what time their favorite bread is hot out of the oven. They know all of the ingredients. And they know the baker, who arrives at 2 a.m. each morning to begin mixing dough - most of which is made using only flour, water, salt and yeast.

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This article is showing 10 lessons on baking success

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This article is showing 10 lessons on baking success

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This year, John Sweet and his wife Angela are celebrating an anniversary many small businesses never reach. For 10 years they've been baking bread at Neidlov's Breadworks, a bakery in Chattanooga, TN.

The Sweet's launched their bakery 9 months before they were married and worked side-by-side for 18 months until their son was born.

"I started hiring people, we bought a building in which to permanently relocate, and the bakery grew a lot," said Sweet. "Two years later we almost went out of business.Â But then we recovered, became profitable again, and continued growing."

The bakery now sells a million dollars worth of bread annually, employs a small team of about 25 people. Neidlov's Breadworks has also become an anchor in the urban revitalization ofÂ Chattanooga'sÂ Southside.

After looking back at all the trials, tribulations and successes he and his wife pulled in their first few years, here are ten lessons that John Sweet has learned in his 10 years running Neidlove's Breakworks, in his own words:

1.Â Be cautious about investors

Finance your business with savings. If you need more money, borrow it. Your growing business is always worth more to you than it is to anyone else. We borrowed cash from a good friend, father in law, aunt and uncle, a business associate, three banks and a local alternative financing institution. But we never sold shares of the business.

2.Â Don't buy stuff until you need it

I mean until youÂ really need it. It is often said that most businesses don't make it because they're "undercapitalized" or they "can't finance their own growth." I think if they bought less, they wouldn't need so much capital. I mixed the dough by hand until it was so much that I physically couldn't do it any more. Then we bought a mixer.

3.Â 120 hour weeks are good for you

Once or twice. There is great value in looking back at how rough things used to be. It keeps your perspective positive.

"At least we got one day off this week." "At least everyone else can cash their paychecks." "At least we have air conditioning now."

4.Â You need an advocate

Someone besides yourself who will talk the talk, has some answers, loans you money, finds you clients, sells your stuff, knows bankers, and won't stop telling people that they've got to meet you or try your thing. Two or three of these is better than one.

5.Â Spouse as a business partner is not always a bad idea.

It works for us and it might be right for you. It can be dramatic though and a high capacity for conflict is certainly required. For us, the inherent risks are outweighed by the many practical and intangible benefits.

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10 Lessons on Baking Success Into Your Small Business

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This year, John Sweet and his wife Angela are celebrating an anniversary many small businesses never reach. For 10 years they've been baking bread at Neidlov's Breadworks, a bakery in Chattanooga, TN. The Sweet's launched their bakery 9 months before they were married and worked side-by-side for 18 months until their son was born.

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This post is about Adele Pritchard's creperie business. 

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This post is about Adele Pritchard's creperie business. 

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Learn more

Learn more online at www.adellescreperie.com

Chattanooga's hip Southside neighborhood now has a new ice cream shop and creperie, thanks to an entrepreneurial-minded 12-year-old girl who fell in love with the thin pancakes during family summer trips to France.

Adelle's Ice Cream and Creperie opened Wednesday inside the Granfalloon, an event space at 400 E. Main St.

The breakfast-lunch-place that's open from 7 a.m. to 2 p.m. is named after Adelle Pritchard, a soon-to-be seventh-grader at Normal Park School who had the idea to open the eatery. She's the daughter of Ken and Carla Pritchard, who own the building that houses the Granfalloon.

"This is really her dream, her idea to open a little creperie," Carla Pritchard said.

Crepes are big in England, where Ken Pritchard is from, and the Pritchards eat the thin pancakes on such occasions as Fat Tuesday - which in England is called "pancake day."

"There are crepes almost anywhere in France," Adelle Pritchard said. "That's where I got inspired from, because I go to Europe every summer."

The 12-year-old was involved in all the aspects of the new business, her mother said, from working on the business plan and logo to the menu and decor.

The menu has five savory crepes that include a side salad for $7.99, such as the "Better With Bacon," a combination of bacon, egg, gruyere cheese and hollandaise sauce. Or, customers can create their own $7.99 crepe with three ingredients.

Sweet crepes, such as a Nutella with powdered sugar, range from $4.25 to $6.25. Ice cream ranges from $2.25 for one scoop to $5.25 for a sundae, and Adelle's offers ice cream shakes and floats, too.

"We have milkshakes that are awesome," Carla Pritchard said.

Cold-brewed coffee is another perk of eating at Adelle's.

Adelle's offerings are made with natural ingredients, Carla Pritchard said. The meats are antibiotic- and hormone-free, and Adelle's offers Mexican Coca-Cola, which some prefer because it's sweetened with cane sugar instead of high-fructose corn syrup. Adelle's manager Melissa Christiansen has "been great about searching out ingredients that are natural and non-processed. We were careful to find an all natural ice cream. You can taste the difference," Carla Pritchard said.

Adelle's is open Monday through Saturday.
Contact staff writer Tim Omarzu at tomarzu@timesfreepress.com or www.facebook.com/MeetsForBusiness or twitter.com/meetfor business or 423-757-6651.

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12-year-old girl is entrepreneur behind the new Southside ice cream shop

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Learn more Learn more online at www.adellescreperie.com Chattanooga's hip Southside neighborhood now has a new ice cream shop and creperie, thanks to an entrepreneurial-minded 12-year-old girl who fell in love with the thin pancakes during family summer trips to France. Adelle's Ice Cream and Creperie opened Wednesday inside the Granfalloon, an event space at 400 E.