'2 Sisters' Turn Sweet Treat into Big Business

When Bev Thomas moved back to the southside after five years of running a frozen custard shop in southern Illinois, she had a plan.

The Tinley Park resident wanted a frozen custard shop of her own—but she knew that it would take two. Thomas turned to her sister, Oak Forest resident Lisa Callaghan to team up with her on her small business venture

And so 2 Sisters Frozen Custard was born.

When the shop opened in 2004, it was the first of its kind on the southside.

"It's sad that the southside hasn't had this until we came along," Thomas said.

Many might remember the orange "Frozen Custard" awning hanging next to Sakebob on 159th Street. Though the awning remains, the sisters have moved on to a new location just up Cicero in Midlothian, at 4734 W. 147th Street. The location might have changed, but the sweet eats have remained the same, the two say.

"Everything we do each year, we keep, because it's perfect the way it is," Thomas said.

With summer just about in full swing, the sisters are ready to show new customers the finer side of frozen treats. Regular ice cream can't compare to frozen custard, the sisters contend.

"It's all natural, the main ingredient is cream, it's not whipped with air," Thomas said. "It's compact and condensed with flavor."

The secret behind their treat? A 40-year-old Leon's machine purchased straight from the dairyland in Milwaukee, Wisc.

"I would never even open a shop unless I had that machine," Thomas said. "It's a beast.

"We have to climb on a ladder to use it. It's our pot of gold."

The sisters have been in business for eight years, and it hasn't always been without its bumps in the road. A weak economy and fickle weather often make the business climate challenging. But they both know what it comes down to.

"It's having the highest quality product, because if you don't have that, there's no reason for customers to walk in your door," Thoma said.

"We have no generic items–it's all the real deal. Even in the hardest of times, we buy the real stuff. It's who you are."

The sisters pride themselves on a clean, fresh operation. The custard is made several times throughout the day, and unused custard is melted down each night for a fresh batch the next morning. No batch is ever re-opened the next day. The day's product is fresh to that day.

Thomas learned the tricks of the treat business through her four years of experience managing Annie's Frozen Custard. Callaghan, on the other hand, came into the dessert dealings from the daily hustle and bustle of the corporate world. Prior to opening 2 Sisters, she was the Group Human Resources Manager for Enterprise Rent-A-Car in Chicago.

"I am much happier and healthier now," she said. "I just needed that little kick to make me leave."

And who better to give you a boost than your sis?

"It's just perfect and it's fun and we need everyone else to know that," Thomas said.

The sisters will parade their product at local events, including the Tinley Park Library Concert in the Park on June 10.

"They take it, and they want to know where we're at," Thomas said.

The Sisters' Picks: Favorite Scoops from the 2 Sisters

Lisa: Simple chocolate and marshmallow
Bev: Chocolate with chocolate chunk

Lowest and Highest Prices on the Menu

$1.99 — small cone
$5.15 — banana split ("It's big, beautiful old-fashioned banana split. Wonderfully good and delicious.")

Best-selling Sundae?

Lisa's Turtle — vanilla custard, caramel, hot fudge, pecans, whipped cream and cherries.

Gone to the Dogs

Dogs get free "puppy cups." Dogs visiting the shop with their owner get their own individual scoop of lite frozen custard.