We had the good fortune of connecting with Matt Ernest and we’ve shared our conversation below.

Hi Matt, is there something you can share with us that those outside of the industry might not be aware of?
What we do when we show up for an event may seem easy, but it is a lot of hard work. I am thinking about and working on my business more hours per week than I ever put into any prior career. If I am not making fresh batches of syrup for events I am running around DFW filling orders, checking on equipment, reordering supplies, checking on our trailer, etc. It is fine with me though because I love what we do and we get a lot of repeat business which tells me I am doing it the right way.

Let’s talk shop? Tell us more about your career, what can you share with our community?
Well, we do shaved ice from a mobile concession trailer. I know you may be thinking about that crunchy Snoopy Snow Cone Machine type ice that you get at festivals that you toss in the trash after your kids stop eating on it. We have been there when our son was little, just insane what we would pay for these rock hard “snow cones” that always went to waste. That’s not a good product, and not us at all. We start by using non-GMO pure cane sugar for our syrup base, no High Fructose anything here. We also offer Splenda flavors for those needing a sugar free option. The ice we use is made from ozonated water, so it’s about as pure as pure can be which allows you to really taste the flavors of each one of our syrups. Then, we shaved that ice through a New Orleans style block ice shaver (hence the play on words for snow) which makes it like a fine powder and grips the syrup all the way from cone top to the bottom of your cup. I love to cook for family and friends and I treat my customers no different. I do not feed anyone anything that I would not serve to my family, period. I even took it up a notch this past year and started doing baked goods in the off-season for the area, it seems to be a new niche we will continue to explore. We do pies, cobblers, sweet breads, muffin, bread pudding, you name it. If it is a decadent dessert I can recreate it for you.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
It would have to include a Dallas Mavericks game for sure. We are Mavs Fans for Life! We used to have season tickets years back, past the first Finals run in 2006. As soon as our son was born in 2008 we knew we could not keep the tickets, and I told my wife they would probably win it all after we gave up our seats…..so guess what happened in 2011? Y’all are welcome, lol!! The DFW area has so many cool places though, I do not know if you could fit them all inside a week. There is all the nightlife of Dallas and Deep Ellum, we hung out a lot in Addison after our collage years, and we live in Fort Worth where there is amazingly diverse food on every corner and the world famous Stockyards. We love taking our son to the museum district in Fort Worth as well, so many wonderful exhibits year round.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
First and foremost my family. Without my wife putting her trust in what I envisioned none of this would be happening. I also want to recognize folks that have helped me get my start along the way, they have given me a place to sell our product and get the name out there for the past three years. Abby Rudolph who is the Market Director for the Four Seasons Watauga market held every Sunday rain or shine, Venture Church always letting me be a part of their events, the City of Keller, TX for letting us be a part of multiple opportunities they have had over the years, and many others. Also, I want to thank Kent Scroggins who is the Chef/Owner of Oh Balls Food Truck and has been a guy I can always look to for encouragement in this crazy path we both chose for ourselves. So many others along the way that come to mind as well, too many to name, and looking forward to making many relationships down the road.

Website: https://sneauxkones.com/

Instagram: https://www.instagram.com/mattssneauxkones/

Facebook: https://www.facebook.com/sneauxkones

Other: Here is our site for our baked goods: https://matts-sneaux-kones.square.site/?fbclid=IwAR2_BQUwzVgnCCY2DuuqcWebd01dm1gRCy-pEIEsU72b8XEv7NfXXDeuD6w

Image Credits
Priscilla Flores Ernest

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