Meet Michael Kimball | Ice Cream Chef & Self-Diagnosed Sadboy

We had the good fortune of connecting with Michael Kimball and we’ve shared our conversation below.

Hi Michael, can you walk us through the thought-process of starting your business?
I was ready for a new challenge and I knew that for the creative freedom I was looking for I would need to create the opportunity myself. I had been working in culinary product development and food media for years. When I attended the Fancy Food Show in 2023, I saw people following their dreams creating unique products and I felt inspired. For me, it was always going to be ice cream. I played around with a few concepts but when I had the idea for Sadboy something clicked and I immediately knew that this was what I was going to do and that I could do it. I didn’t know how exactly, but I got started.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I’ve always been very curious about and experimental with food and carried that curiosity with me into my career as a recipe and product developer. I studied nutrition and food science and went to culinary school knowing that I wanted to work in a test kitchen. I started as an intern in a test kitchen and worked my way up to manager of product innovation and along the way picked up some food photography skills. I loved the blend of scientific, creative, and artistic work that I was doing there and continue to do with Sadboy. What sets my ice cream apart is that I’m making very playful, nostalgic, childhood flavors but nerding out about the food science and technique behind the recipes in the perpetual pursuit of the perfect pint.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
We’d start the day with a win and hike the Manitou Incline and reward ourselves with pastries from Poulette Bakery. Then we’d teleport to Boulder, do some shopping on Pearl, and lunch at Dushanbe Tea House for the vibes. We’d squeeze in an escape room at Rabbit Hole on the way back to Denver. Dinner at Ginger Pig, ice cream at Nuggs, and dancing at Xbar. Other activities for the week would include a visit to MCA, a concert at Red Rocks, and ordering everything on the menu at Hop Alley.

Who else deserves some credit and recognition?
My story is just getting started, but I would thank three people specifically. My mom for sharing her love for food science with me and for talking with me endlessly about flavors and recipes, my husband for believing in me and coming to my rescue, and my late friend Can, who passed right before I launched Sadboy. He was so excited for me and I know he would have been first in line for a pint. As one of the bravest and kindest people I have known, he still inspires me.

Website: https://www.sadboycreamery.com

Instagram: https://www.instagram.com/sadboycreamery/

Image Credits
5280