In secondary school, Max LeBlanc ’22 worked evenings in a frozen yogurt shop in Kennebunk, Maine, his old neighborhood. One day throughout a break, he meandered over to a close by pastry shop known for their pies.

After a couple of chomps of blueberry pie, LeBlanc had a revelation: “‘OK, I can accomplish something cool with this,'” he told himself.

What followed was the “pie cone,” a sweet that consolidates frozen yogurt and pie as a handheld, to-go treat. It comprises of a waffle cone with squashed pie filling loaded down with nearby frozen yogurt and somewhat more pie from Valley View Orchard Pies sprinkled on top.

LeBlanc began making the invention for loved ones, and its sweet standing developed. He in the long run transformed the idea into a business. Here and there a sweet tooth can be uplifting. He split the expense of a food trailer with his folks his senior year of secondary school, and Maxim’s Desserts was conceived. A Kennebunk café permitted him to have Maxim’s in its parking garage.

At the point when he came to Brandeis, he considered the business a great summer project, however didn’t see it squeezing into his future – LeBlanc at first expected to seek after a pre-prescription track. Yet, subsequent to taking some basic business courses and spending one more summer running Maxim’s, he chose to turn into a business major.

He’s since observed an enthusiasm for promoting while at the same time taking courses with Brandeis International Business School teacher Grace Zimmerman, and meeting with leaders from organizations like Estée Lauder, Shark-Ninja, and Plant City. Here and there a sweet tooth can be uplifting While at Brandeis, LeBlanc additionally extended Maxim’s, employing 6 or 7 low maintenance laborers for each mid year. Individuals gradually started to search out the sweet truck, coming to north of 10,000 deals in a late spring.

“It’s been a cool encounter to see and to quantify my self-improvement close by both my school insight and the development of my business,” he said.

For the beyond three summers, Maxim’s Desserts could be found in Kennebunk. This year the business needed to find another home on the grounds that the host café was going through development.  Here and there a sweet tooth can be uplifting. Incapable to get the licenses he expected to work on Kennebunk roads, LeBlanc turned his look further north.

In August LeBlanc began pulling Maxim’s to Portland, Maine to settle in.

“It’s another experience for myself and I’m truly eager to perceive how it goes,” he said.

Concerning the future, LeBlanc isn’t exactly certain what it holds – perhaps he’ll transform Maxim’s into an establishment, or maybe he’ll seek after a vocation in design. Regardless way he picks, LeBlanc says maintaining his own business, joined with his Brandeis encounters have given him the certainty to succeed.

“To be treated in manners that you didn’t think you merited previously, or simply having encounters that I never envisioned I might have, truly developed my certainty to imagine that I can accomplish something significant,” he said.

Post route

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