With premium quality a priority, this bolstered the industry’s interest in the Florida Eis’s ice cream.The symbiosis between the mechanical engineer Höhn and his pastry chef and business partner, Simone Gürgen, who previously prepared desserts at the Hotel Kempinski Berlin for renowned guests such as Herbert von Karajan, have laid the foundation for today’s success. As Florida Eis grew rapidly, it transpired that a special concept was needed to compete with mass-produced ice cream.Working with refrigeration processes demands a great deal of energy, but many overlook just how much can be saved by incorporating modern developments. Such actions have seen Florida Eis become the very first company to create CO2 neutral ice cream.