Holy Cow Frozen Yogurt a new addition to Main Street
BENNINGTON — Main Street got a little sweeter on Sunday after the soft opening of Holy Cow Self Serve Frozen Yogurt.
The new dessert shop is owned and run by Betsy and Duane Greenawalt. The couple has lived in the area since 1992 and raised four children.
"We believe in the town," Betsy Greenawalt said. "We just want the destination. When I have guests, I want to bring people downtown for this kind of thing."
"We were in a mall, somewhere, and saw a frozen yogurt place. I thought, 'I wish we could have one in Bennington,'" Duane Greenawalt said. "This is just a soft opening until we work out the kinks."
Duane Greenawalt bought the building at 411 Main St. in 2007, including two apartments above the business. He said he couldn't find anyone to rent it out to. This is the couple's new side job. Duane Greenawalt owns a private accounting firm and Betsy is a marketer. They also own Hathaway's Drive-In in North Hoosick.
"It's been a generation of ideas and developing the concept," Betsy Greenawalt said of their latest venture.
Holy Cow currently has four solid flavors – Tahitian Vanilla, Cookies N' Cream, Strawberry Sensations and Dreamy Chocolate – with two twist options. Toppings vary from pineapple and mango, blueberries, strawberries and cherries to Reese's pieces, cookie dough pieces, chocolate covered raisins, sour patch kids, Swedish fish, and more. Cups are weighed at $.59 per ounce. Plastic green and pink spoons are biodegradeable.
"We did tons of research on premium yogurt and toppings," Betsy Greenawalt said.
Yogurt at Holy Cow comes from Honey Hill Farms based out of Arkansas. Honey Hill promotes "good-tasting wellness" and focuses on producing yogurt options that are low fat, nonfat, no sugar added nonfat and non-fat non-dairy sorbets, according to its website. The company is certified of Live Active Cultures, which refers to living organisms converted into pasteurized milk to yogurt during fermentation, similar to making beer, wine or cheese. The difference in other yogurt brands is that some products are heat-treated after fermentation, which kills beneficial active cultures, as stated on About Yogurt.
A total of eight yogurt flavors will be available at Holy Cow in the future, Duane Greenawalt said. He also wants to experiment with seasonal flavors such as pumpkin pie in the fall and candy cane in the winter. There are plans for a loyalty program via smartphone QR code (Quick Response). Members will receive emails about daily discounts such as half price Wednesday, for example.
Holy Cow will be open from 11 a.m. to 7 p.m. daily and hours will extend later in the summer. For now, the couple will run the business, but will be hiring workers.
— Makayla-Courtney McGeeney can be reached at (802)-447-7567, ext. 118.
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