Wednesday, August 2, 2017 at 8 a.m.
The Toffee Banofi Sundae at Sweet Republic.
Jacob Tyler Dunn
The women behind Sweet Republic are one of Phoenix’s longest running culinary teams.
Helen Yung handles the flavor profiles (we hear avocado is coming soon) and the chef side of things, while Jan Wichayanuparp takes care of business — everything from health codes to insurance to expansion (speaking of which, that’s coming as well — with an additional 2,000 square feet landing soon at SR’s flagship in Scottsdale and talk of another scoop shop).
Now Wichayanuparp’s about to get busier. Soon, she’ll begin a fellowship sponsored by the James Beard Foundation.
Designed for women culinary entrepreneurs, this fellowship gives recipients the chance to participate in a five-day slate of business-focused courses and mentorship programs at Babson College in Wellesley, Massachusetts. Through the subsequent months, a string of webinars will follow. The goal of the Women’s Entrepreneurial Program is to increase the number and success of women working in food and beverage, and to help select women chef/owners take their businesses to the next level, whatever that level may be.
For Sweet Republic, that means expansion — which won’t be easy.
“All our ice cream is from-scratch and labor-intensive,” Wichayanuparp explains. “That’s why we don’t have a kitchen in every location.”
Indeed, Sweet Republic churns out stellar ice cream because of how thoughtfully Wichayanuparp and Yung attack the details. They source mint from a…
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