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From Farm to Freezer: John Pruim’s Journey to Building Twin Peaks Creamery

A Saskatchewan entrepreneur turns a childhood dream into a thriving agri-tourism business

by Alice

WARMAN, SASKATCHEWAN — For John Pruim, the taste of farm-fresh ice cream during a family road trip at age 13 sparked a lifelong dream. Decades later, that dream has materialized into Twin Peaks Creamery, a bustling agri-tourism destination and ice cream business located just off Highway 11 near Warman, Saskatchewan.

“I’ve always loved ice cream, and the idea of taking milk from your own cows to make it was something I couldn’t shake,” Pruim recalls. “It became a dream, and I knew I wanted to do it right.”

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After earning an agriculture degree from the University of Guelph and traveling abroad, Pruim decided to formalize his passion. In 2020, he enrolled in an ice cream and gelato-making course in Italy, determined to learn the craft from the experts. “I could have looked it up online, but I wanted to do it properly,” he says.

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Upon returning to Saskatchewan, Pruim, with the support of his parents, Art and Elaine Pruim, transformed a barn on a piece of land near Warman into a state-of-the-art processing and retail space. Twin Peaks Creamery officially opened its doors in spring 2023, marking the culmination of years of hard work and planning.

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A Dream Built on Support and Resourcefulness

The journey to launching Twin Peaks Creamery was anything but easy. Pruim credits much of his success to the support of his family, industry organizations, and a few lucky breaks. His parents, who operate Plum Blossom Farms, a dairy farm in Osler, Saskatchewan, financed the construction of the creamery’s building. Pruim handled the interior setup, with some assistance from the bank.

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“Mom and Dad built the shell, and I did everything inside,” he says. “It’s a separate business from the farm, but it adds value to what we do.”

Pruim also acknowledges the role of SaskMilk, the provincial dairy industry organization, which streamlined the licensing and regulatory processes. “They made it really easy to pick up my own milk, process it, and get the necessary licenses,” he says.

The Saskatchewan Health Authority also provided crucial guidance, helping Pruim navigate food safety regulations. “They’ve been a huge help,” he adds.

Overcoming Challenges with Farm-Bred Resilience

Growing up on a dairy farm taught Pruim the value of hard work and resourcefulness. These traits proved essential as he tackled the steep learning curve of starting a processing and retail business.

“We were flying by the seat of our pants,” he admits. “We’d never done processing or retail before. But I’ve always been taught to work hard and figure things out.”

To prepare, Pruim took a pasteurization course in Manitoba and toured milk plants across Canada. “I picked a lot of brains,” he says. “I wanted to learn why they built things a certain way and what they would change.”

His entrepreneurial spirit, inherited from his father and grandfather, also played a key role. “I realized I was tired of working for other people. I wanted to create something of my own,” he says.

A Growing Business with Big Plans

Since its launch, Twin Peaks Creamery has seen strong demand for its products, which include ice cream with a higher milk fat content (around 13%) and a unique hybrid texture between traditional ice cream and gelato. Pruim uses all-natural ingredients, ensuring vibrant flavors derived directly from fruits like blueberries and pumpkins.

“When you see a bright orange pumpkin pie or a purple blueberry cheesecake in the display case, that’s the color I got from the fruit,” he says. “It makes a world of difference.”

Pruim’s plans for expansion are ambitious. He recently upgraded to a 500-litre pasteurizer to meet growing demand and plans to introduce new products like milk, cream, eggnog, and chocolate milk. Ice cream cakes are also on the horizon.

“I think ice cream cakes are going to take on a life of their own,” he laughs.

The creamery’s products are already available in two Warman retail locations and the Children’s Hospital café in Saskatoon. Pruim is also exploring wholesale opportunities, which will become more cost-effective with the new pasteurizer.

Inspiring the Next Generation

Pruim’s story has resonated with young people in the agriculture industry, including Adrienne van Staveren, a part-time employee at Plum Blossom Farms and a University of Saskatchewan agriculture student.

“I love seeing other young people entering the industry,” says van Staveren, who hopes to become a large-animal veterinarian. “It’s inspiring to see how John has built something from scratch.”

For Pruim, the success of Twin Peaks Creamery is a testament to the power of passion and perseverance. “If you’re just in it for the money, I don’t think it’s going to be as successful,” he says. “People can see when you care about what you’re making.”

As agri-tourism continues to grow in Saskatchewan, Pruim believes businesses like his can help bridge the gap between consumers and their food. “People want to know where their food comes from,” he says. “If you can show them, that’s much needed.”

And for those wondering which Twin Peaks flavor to try first? Pruim recommends the blueberry cheesecake. “It’s the flavor that started this whole idea,” he says with a smile. “It’s always been one of my favorites.”

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