Chef Jean-Thomas Schneider Partners with hacco to Reinvent Soft Serve

The collaboration marks a departure from conventional dairy-based frozen treats. By utilizing Koji—a traditional Japanese fermented rice culture—the duo intends to achieve a complex, creamy texture and natural sweetness without relying on refined sugars or animal products. This development aims to demonstrate that fermentation can function as a foundational element of high-end pastry rather than a mere substitute.

Following a research trip to the Uonuma Jozo facility in Niigata, Japan, Schneider integrated the local philosophy of harmony with nature into the product development process. The resulting creations will be featured at the new hacco bakery café, located at 160 Bedford Ave. in Brooklyn, when it opens its doors later this year. Schneider, who operates Maison Asteria in Alsace, brings his background in artisan craftsmanship to the project, positioning the partnership as a bridge between ancient fermentation techniques and modern culinary innovation.