By Sophie Pappas
Over the hills and through the woods, to the creamery, that is. Nestled along the curvy Moore Road in Zionsville stands a tall, refurbished barn, otherwise known as Traders Point Creamery.
Downstairs there is an old-fashioned ice cream parlor that serves up cold treats made with local, organic milk from the creamery’s grass-fed cows. Upstairs, The Loft restaurant prepares 100-percent organic meals, such as quinoa cakes and grass-fed beef burgers with a side of organic wine and fresh cows cheese.
And for one man, this is all part of his new life.
Looking out over the farmlands owned by Jane and Fritz Kuntz, Mike Yaklin, the new Loft manager, looks proud as he describes his move from the desert of San Antonio, Texas to Indiana only two weeks ago.
“This is why I came here,” Yaklin said. “I wanted this healthy style of living.”
Raised in the restaurant business by his parents, Yaklin said he couldn’t imagine doing anything else but managing restaurants. At 41 years old, he has been in the industry for more than half of his life.
“I’ve always put myself in places to challenge myself,” he said. “And with this place, my challenge is getting people passionate about the organic industry.”
Director of Communications and Special Events at the creamery, Gail Alden said that Jane and Fritz were looking for a long time for a manager that could jump into the roll of running the restaurant and the catered events.
“We needed a maestro for the symphony,” Alden said. “And he’s exactly what we were looking for.”
Yaklin moved his wife, Danielle, and his three boys to Indiana after finding the creamery’s job posting online.
“Everyone keeps asking us, why did we move up here in 32-degree weather? But we love the Midwest,” he said. “And at Traders Point, everyone has a say in what we serve our customers. There’s this small town feel, and I’m partial to the organics.”
Yaklin said he has managed several organically-minded Mexican restaurants, but had never come across something as unique as Traders Point Creamery.
“Everything’s fresh,” he said. “I get to sit down with our farmer, who grows all the vegetables right here, and we talk about the menu and what we want to make with the chef.”
At almost 11 years old, Traders Point Creamery has the accolade of being the first bottled, organic milk in Indiana.
“It used to be the best kept secret,” Yaklin said. “But it’s getting out now. People really do care about what they are putting into their bodies.”
All About Mike
Age: 41
Birthplace: Michigan
Family: wife, Danielle, and three boys
Hobbies: Eating well, outdoors, sports
Favorite items on The Loft’s menu: Mac and Cheese (with arugula, asparagus and sausage) and the grass-fed ribeye
