Robyn Sue Fisher had a successful career as a consultant in the biotech industry. But when her professors at Stanford Graduate School of Business encouraged her to follow her dreams and become an entrepreneur, she decided to focus on a product she’d always loved – ice cream. Working in a basement, she invented a one-of-a-kind ice cream maker that uses liquid nitrogen to turn fresh ingredients into ice cream in 60 seconds. Now, after years of selling ice cream out of a radio flyer wagon on the streets of San Francisco, she’s finding sweet success running her own shop “Smitten Ice Cream” from a recycled shipping container in the hip Hayes Valley neighborhood.
Learn more about Smitten Ice Cream: http://smittenicecream.com
To read more about Robyn, click here.