---
title: The Chef Who Holds France's State Title in Ice Cream Making Is Now Using Fermented Rice
description: Jean-Thomas Schneider took the Meilleur Ouvrier de France glacier title in 2019. His koji soft serve reaches a Brooklyn cafe this winter.
author: Dr Marina Nani (Editor-in-Chief)
updated: 2026-08-02T07:18:41.158Z
canonical: https://richtravelmagazine.com/article/mof-glacier-koji-soft-serve-brooklyn
image: https://cdn.nanimediahouse.com/jean-thomas-schneider-mof-glacier-80227.webp
categories: Food & Culture
content_type: News
region: New York City
publication: Rich Travel Magazine
access: members
schema_type: Article
---

Jean-Thomas Schneider passed the French state examination in the glacier trade, the one that covers ice cream making, in 2019. This winter he is putting his name to a soft serve with no cream in it. The base is fermented rice, and it goes on sale at a bakery cafe on Bedford Avenue in Brooklyn.

The cafe belongs to hacco, a fermentation company in Long Island City that supplies koji ingredients to professional kitchens. The company says the point of the collaboration is to reach richness, balance and texture through fermentation itself, rather than by swapping in a substitute for dairy or refined sugar.

## The Final Test Is a Masterwork Judged by Existing Title Holders

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