Who's Who Women in Business

who's who women in business 29 Cornell Creme's Lisa Dyck s he didn't know it 30 years ago, but packing orders in a retail distribution centre as a teen helped prepare Lisa Dyck for her role as Manitoba's queen of premium ice cream. Along with business experience running Cornell Dairy farm with her husband, William, for more than 20 years, she picked up valuable skills at a variety of other jobs on her journey. "All my jobs in my previous life prepared me for this moment," Dyck says. "You may think, 'Why am I doing this job?' when you're younger, but it kind of just preps you for your future." Her future arrived in the form of an ice-cream maker her family gave her as a gift in the summer of 2012. The results were so sublime that six months later, Dyck had incorporated Cornell Creme, and in 2013, she and William became Manitoba's first producer- processors through a Dairy Farmers of Manitoba program. The same natural ingredients that wowed her family go into Cornell Creme ice cream today, including milk direct from their farm. "There's a lot of care that goes into it, from feeding our cows at the beginning, milking those cows, taking care of those cows. Every day my husband goes out there and takes care of his pets," she says. "And the product delivered to the store, to the consumer — there's just a lot of care that goes into that and a lot of thought." While original flavours like Malty Pale Ale and Velvety Chocolate Truffle were a hit, Dyck had to win over fans one taste bud at a time, handing out samples and gaining a word-of-mouth following. Stores that initially turned her down were soon begging to stock her ice cream because customers demanded it. Keeping up with that demand is a challenge. Dyck produces less than 2,000 litres each month at the University of Manitoba's Dairy Pilot Plant. She hopes to triple production in 2015, following a move to Notre Dame Creamery, so she can provide a consistent supply to her retail and restaurant clients. Margins are slim, but profits have never been her top priority. "For us, it was important just to make sure that there's education about where your food comes from and bring awareness back to agriculture and the farm," she says. "I knew there was a huge gap starting between the urban and rural. I mean there's only 306 dairy farmers left in Manitoba — 20 years ago there were 2,500." Her new role has given her a higher profile, and Dyck has embraced the chance to make a difference in the community, taking part in Open Farm Day, many charitable events, and supporting other food producers and entrepreneurs. When she was very young, Dyck says she passed up the opportunity when a local dentist for whom she worked offered to pay for schooling to become a dental hygienist. She just knew her life was going to take a different path, and now she advises other entrepreneurs to trust their inner voice. "It may not make sense at the time, but it will eventually make sense to you." • The Cornell Creme Bike rolled out with fresh ice cream last summer. PHOTO By DARCy FINLEy From Cow to Cone { connecting foodies to the farM } By Pat St. Germain

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