Katie Burford, owner of Cream Bean Berry ice cream shop, pours the ingredients of Cream Bean Berry’s vanilla bean ice cream into the batch freezer in July 2013. Burford recently told The Wall Street Journal that she has had to cut back on the amount of vanilla beans she uses in her products because of the increased cost.
Katie Burford, owner of Cream Bean Berry ice cream shop, pours the ingredients of Cream Bean Berry’s vanilla bean ice cream into the batch freezer in July 2013. Burford recently told The Wall Street Journal that she has had to cut back on the amount of vanilla beans she uses in her products because of the increased cost.Durango Herald file

Herald Staff