moo creamery is a dream come true for Jessica Pounds and Richard Yoshimura!

Their common dream developed from diverse backgrounds. A native of Bakersfield, Jessica’s exposure to the restaurant industry came through a part-time job in a high-quality Los Angeles restaurant/bakery, Clementine, while attending UCLA. She found her niche, and after graduation, managed Clementine, working under Annie Miler. Annie taught Jessica everything about the restaurant business - freshness, seasonality, customer service and community involvement. Jessica also managed Border Grill in Santa Monica under Susan Feniger and Mary Sue Milliken. Richard was born and raised in Los Angeles and also graduated from UCLA. After completing a culinary school curriculum in Pasadena, he pursued his dream of becoming a chef. Richard worked as a pastry chef for 10 years in LA, under some of the nation’s top chefs.

Jessica and Richard worked together at MILK in Los Angeles. As Jessica developed her vision, she realized that Richard had the same love for burgers and ice cream as she did. Their combined passion led to the concept of moo creamery. Having a sense of community was important to both, so they left LA, got married and decided to pursue their dream in Bakersfield. moo creamery fulfills their desire to provide quality in a family-friendly atmosphere.

moo creamery provides Bakersfield with fresh homemade ice cream using all organic Straus Creamery dairy, high-quality gourmet burgers, irresistible pastries and a comfortable atmosphere bringing together people of all ages. The innovative menu paired with an old-fashioned sense of customer service sets moo apart as Bakersfield’s modern soda fountain.