About Us

Here's a little about us...

 

  • Tulip Tree Creamery was founded in 2014 by Fons Smits and Laura Davenport (with the help of other helpful advisors click here to meet our team)
    • Fons (orignally from the Netherlands) has traveled all over the world consulting with and developing dairy plants – focusing on small to medium scale facilities
    • Other recognized creameries in which he’s worked include:  Cowgirl Creamery (CA), Traders Point Creamery (IN), Teton Valley Creamery (ID), Ludwig Farmstead Creamery (IL)
    • Fons' main focus is cheese making/production.
    • Laura has a background in public health and biology where she worked as an adult educator in hospital settings and for a health-related software company before moving over into the dairy world in 2004.
    • Other creameries she's worked with include Traders Point Creamery (IN), Ludwig Farmestead Creamery (IL).
    • Laura's main focus is sales, marketing, and education.
  • We purchase our milk from Lot Hill Dairy Farm, Seymour, Indiana
    • The milking herd is owned by Jon Claycamp
    • He raises Holstein cows on this family farm – they currently milk about 40-50 cows – we purchase some milk and they sell the rest to a local co-op
    • They grow their hay and silage for their animals using only NON-GMO crops
    • They do not use antibiotics or growth hormones on their milking herd
    • They are in the process of becoming Animal Welfare Certified
  • Tulip Tree Creamery is located on the northwest side of Indianapolis, IN
    • We are currently working in a shared space facility and looking to move in to our own facility within the next year
    • We have 3 full-time employees (including our owner) and about 5-part time staff who help us with farmers markets and with packaging
  • All of our products are made by hand
    • We use traditional European Recipes and add our own twist to them
    • A list of our current products can be found here:  http://www.tuliptreecreamery.com/products/
    • We are always developing new products and love feedback from our customers on which types of cheese we should make next
  • Our products are currently being distributed mainly in the mid-west with a little reach outside of the region

 

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