Meet Julie Hurd the founder and creator of Moo-Over I started Moo-Over because I had a love for ice cream, but ice cream did not love me. My love for baking and creating recipes was something I would do in the kitchen when young girl with my mom. Went to culinary school late life and got my certificate as a chef. I wanted to open an ice cream shoppe where I could be creative. I took some classes with a French Pastry Chef specializing in Gluten Free. I also went to Texas for Vegan ice cream course.
I create and write all the recipes. I want everyone with allergy, or no restrictions enjoy desserts.
Upon opening shoppe in Columbia City, I met with a fellow business owner who expressed the need for a gluten free option, in area. There were very few if any at the time. Up to this day the shoppe offers everything gluten/dairy/egg and peanut free.
I was born in Bend Oregon, moved to Anacortes WA, then to Kihei Hawaii and to Southern California where I met my husband and we moved to Indiana where he was from. I love the small town of Columbia City reminded me of the small towns I once lived in.
Moo-Over is a plant-based ice crème shop tailored to those who are dairy sensitive, have food allergens, or are following a healthier approach to eating. We also cater to ones who want to go out with family and create new memories of eating plant-based sundaes, soft-serve shakes, tumbleweeds, and old-fashioned hand-dipped ice crème, along with all gluten-free desserts that accompany ice crème.
We make our desserts with natural and organic ingredients that are good for you with no highly processed additives. We locally source our ingredients, supporting local farms with non-GMO and a completely gluten-free kitchen. Our belief is that anyone should be able to have dessert. We build our bases from scratch; we do not use a pre-made base> We offer two sugar free options as well as 3 nut free options.
For more information about our products, please get in touch with us.