Fat Boy paradise: rich, rich ice cream in -- where else?
-- Richmond
By Brooke Barker
March 25, 2005 | "Hey, Squirrelz, Guess where
I am!"
Adam was calling again! Adam and the Red Devil.
"I DON'T KNOW. Where?" He didn't
really want an answer, and Squirrelz didn't seem
to care. Adam wanted to rub wherever he was in Squirrelz's
face and she knew it.
"The Red Devil and I are eating sundaes and watching
Fat Boy ice cream sandwiches be made."
"YOU'RE WHAAAAAT? WHERE AT?"
"If I told you, I'd have to kill you."
Click.
Six months later, Squirrelz found the factory nestled
in Richmond, Utah. This small factory is rich: rich
in history, rich in flavor, rich in profits and rich
with memories.
Casper Merrill, the founder of Casper's Ice Cream,
grew up in Richmond and graduated from Utah State Agricultural
College in 1925. Casper then took over the family business.
The Thornwood Dairy Farm was failing, so Casper took
a chance and quit bottling milk to begin manufacturing
ice cream.
The chance has become a Utah favorite and nationwide
classic. The ice cream factory has also stuck with the
Merrill family and Richmond.
Casper's Ice Cream consists of two main products:
Casco Bars and Fat Boy ice cream sandwiches.
A "Fat Boy" does not resemble a boy at
all, but an ice cream sandwich.
There are several flavors of Fat Boys: Strawberry,
Cookies and Cream, Funky Fudge, Vanilla and Chocolate
and seasonal flavors such as Eggnog.
Most of the flavors are square shaped and about the
size of 10 floppy disks stacked on top of one another.
The cookies and cream ice cream sandwich is circular
and about the thickness of a hockey puck.
"I like Fat Boys more than other ice cream sandwiches
because they are rich in butter fat. A good ice cream
sandwich will have butter fat to keep it from melting
quickly in your hands," said John Barker, a self-proclaimed
ice cream expert. Barker lives in Washington State and
is constantly hunting for Cache Valley ice cream products
in grocery stores.
Casco Bar's main competitor is the Good Humor
sundae bar. This bar, however, has twice as much ice
cream. It looks like a rectangular-shaped ice cream
Popsicle. The ice cream is dipped in a chocolate coating
and sprinkled with crushed peanuts.
The Casco Bar wasn't invented by Casper, but
by his brother David.
While Casper was serving a mission for the Church of
Jesus Christ of Latter-day Saints, David wrote him on
January 1926, saying: "I've done a little
experimenting with a new specialty that I think will
be a good seller. I take a brick of vanilla ice cream
and mark it into squares. Then I shove a stick into
each section and after three or four hours in the hardening
room, I cut the sections marked, dip them in chocolate
and roll them in nuts."
The Casco Bars continue to be as popular as David thought
they would.
Production gets crazy every year beginning in March.
Crazy at the factory can be described as peanuts flying,
sticky floors, 17 hour days, fingers getting cut off
(which has only happened four times in 75 years) and
100 employees. While working full-force, the factory
produces four Fat Boys per second. A lot of Fat Boys
have taken a trip through this room.
Right now the assembly room looks like an emergency
room in a hospital.
Workers have white hair covers, white lab coats and
goggles on. They work with gloves on and all in a particular
method. A constant buzz can be heard echoing from the
machines, and the classic rock music from the radio
is loud enough to be heard over the hum of the conveyor
belt. The room smells of sugar.
"The smell of sugar tempts you for a while, but
after a few weeks after starting work, the smell disappears
and can no longer tempt you," Rachel Seamons,
who has worked in the Malt Shoppe for almost a year,
said.
Jeanette Rigby, who also works in the Malt Shoppe,
remembers when the production room was short-staffed
and needed her to help make Casco Bars. Rigby was in
charge of dipping the ice cream bars in warm chocolate.
The chocolate tub was on her right, the moving ice cream
on her left. While pulling a fresh Casco bar out of
the creamy chocolate, it slipped from her hands and
hit her trainer in the face.
"He had chocolate all over his face, and all
I was doing was staring in horror," Rigby said.
Since her "Lucy-moment," Rigby has remained
on the other side of the facility selling "rejects"
to customers and watching production through a window
the size of a chalkboard with all the other visitors.
The production facility is not an unknown world to her;
she can say "been there, done that."
Rejects are those Fat Boys and Casco Bars sold in boxes
of 50 in the Malt Shoppe. To be considered a "reject,"
something must be wrong with the wrapper or look of
the ice cream sandwich. Alex Callderwood, a production
room worker at Casper's for two and a half years
said, "The worst rejects are always those that
are smashed and mushy looking."
Of course, the shop doesn't sell those.
People from all over come to get Fat Boys. Some people
come from Wyoming, Montana and Colorado to stock up
on Fat Boys before heading home. People will even call
ahead to see if there are any rejects in the Malt Shoppe,
before making the trek to Richmond to get ice cream.
"I've had three vans full of blind people
come in once to get ice cream," said Seamons.
Rigby remembers her funniest customers and regulars.
"We have everyone from Alzheimer patients, tour
buses of people, youth groups, senior citizens on Tuesdays
to young children. We've even had wedding proposals
and mission calls in the Malt Shoppe."
So why do these people keep coming back? Jake, who
refers to himself as a "Fat Boy Ice Cream Sandwich
Lover," says it's the local appeal.
"I remember being a kid and sitting in the back
yard of my friend's house eating Fat Boy Ice Cream
sandwiches."
It's because of such regulars that Casper's
Ice Cream is doing well financially. In 1997, Ralph
Merrill, Casper Merrill's grandson and co-owner
of the company, said they had their best sales of $
6.8 million. The company is debt free.
Another reason Casper's is rich is because the
company doesn't advertise for their products.
"It's all word of mouth," Ralph said.
Today, Fat Boys are sold from Alabama to Hawaii. Richmond's
little secret is nationwide because of people who love
ice cream.
So, how did Squirrelz find the factory in Richmond?
After begging Adam for six months, he took her on one
condition: she had to be blindfolded. He claimed, "I
CAN'T have you telling people where it is. I'd
like it to stay a secret."
Well Adam, hear what Squirrelz has to say: "Casper's
Ice Cream is around the corner from the Pepperidge Farm
factory in Richmond and the address is 11805 N. 200
West. Every one should take a trip up there to make
Adam real mad. It may be Cache Valley's little secret,
but it doesn't need to stay that way."
The next time Adam goes, maybe all the Cookies and
Cream Fat Boys will be gone -- After all, they are his
favorite.
MS
MS |