18-year-old Yasmin Saier is possibly the youngest ice cream parlor operator in the district.
Ice cream is now available around the clock in the “Piccolino” on Römerstraße in Gilching.
Gilching
– It sounds a bit like the American dream from rags to riches.
Well, that's not quite how the story of the Saier family from Gilching happened.
It is nevertheless remarkable what the German-Turkish cooperation of father, mother and daughter has achieved.
It is now 25 years since Yüksel and Martin Saier decided to enter the ice cream industry.
The owner of "Engert Eis" in Munich had offered the toolmaker and the employee in a plastics company to take over his ice cream factory including branches.
The Saiers accepted - and there have been three since the birth of daughter Yasmin 18 years ago.
"Ice cream has been my life since I was born," she says.
While some school leavers have to think about what they want to do professionally, there was no question for Yasmin Saier.
She is already fully engaged in professional life as manager of the ice cream parlor "Piccolino" on Römerstrasse in Gilching.
She graduated from secondary school a year ago with an average grade of 1.7.
In order to be able to take over her parents' company one day, she begins training as an office manager at Bertelsmann within the publishing service in Gilching in September.
“The training actually lasts three years.
But since my grade point average was very good, it will be shortened to two and a half years.”
In addition to the "Piccolino", the company also owns an ice cream factory in Munich's Lerchenau district and an ice cream parlor in Johanneskirchen.
Although the quality of "Engert Eis" already enjoyed a good reputation 25 years ago, over the years my mother developed the ambition to produce natural ice cream without artificial flavors, without sugar, 99 percent gluten-free and without palm fat, vegan ice cream without Yasmin Saier raves about making egg and milk as well as fruit ice cream with 27 percent fruit, a so-called sorbet.
"I was always there as a small child, I was allowed to try things out, as a teenager I could make suggestions for improvement and help out in the ice cream parlors," says the 18-year-old.
Because the ice cream was well received by consumers and people kept asking for the recipe, Yüksel Saier sat down and wrote an elaborate book over many months: "The Ice Cream Bible." "It has become a bestseller and is now in its fourth edition ' Daughter Yasmin says happily.
What is probably unique is that the ice cream parlor with deckchairs under the chestnut trees is only open from 12.30 p.m. to 7 p.m., but access to the specialties is possible around the clock and 365 days a year.
In addition, in the front part of the ice cream parlor, which is separated from the after-hours shop, there is a chest freezer with portion-sized packs.
The customer serves himself and throws the specified amount into a cash register.
“The service has been running flawlessly for half a year.
Our customers are reliable.
There has never been a single cent missing,” says Yasmin Saier.
The visibly suspended video camera is only for general safety and is not perceived as disturbing by the customers.
Uli Singer
