Jeni Bauer has two projects in the making, both of which should arrive about the same time. The owner of Jeni's Splendid Ice Creams will open her new Dublin store within days of expecting her second child in March.

Jeni Bauer has two projects in the making, both of which should arrive about the same time. The owner of Jeni's Splendid Ice Creams will open her new Dublin store within days of expecting her second child in March.

Each of Bauer's stores offers about 34 varieties of ice cream, including popular favorites such as salty caramel, dark chocolate gelato, black coffee, Thai chili and lemon yogurt, all of which are freshly made.

"It's only a matter of days from raw ingredients to the customer's dish," Bauer said. "We have no back stock in our kitchen. We make the ice cream, fill up our freezers and empty them at the same time. It's constant. Every couple of days we fill them and every couple of days they're emptied."

Because Bauer relies so heavily on fresh ingredients, some flavors are available only seasonally, such as the summer favorite sweet corn and blackberries.

The Dublin location, 1 W. Bridge St., will be her fifth and largest store -- 1,300 square feet -- to accommodate slightly more storage for stock. Her next largest store is 1,000 square feet.

"We like having small storage and we like people standing in line for 10 minutes," Bauer said. "They get to talk to their community. It feels like you're really connected to the community when you stand in line."

The 34-year-old selected Dublin for expansion because of the "people who e-mailed us and called us asking, 'When are you going to open in Dublin?' They're the reason we're going there."

Bauer opened the first Jeni's Ice Cream at the North Market in 2002, followed by stores in Grandview, the Short North and Bexley.

What makes her ice cream so different? Well, it's not exactly ice cream -- it's gelato.

Her products are made with gelato machines that produce smaller ice crystals to make a finer, creamier product. The frozen yogurt is made with real yogurt.

"Gelato has less air," Bauer said. "When you eat it, it will take a minute to melt. It takes longer to come to body temperature."

All of the varieties are created at the company's North Side kitchen, which is overseen by Bauer and her partners, husband Charly Bauer and his brother, Tom.

The 1992 Upper Arlington graduate broke into the ice cream scene in 1996 when she opened Scream ice cream in the North Market with one of her friends.

"I had carte blanche to make mistakes and I did," Bauer said.

After four years she closed Scream. She took two years to restructure, write a business plan and open the first Jeni's Splendid Ice Creams.

"We want this to be more like a fine dining experience," Bauer said. "If you want to taste every single flavor you can, and we encourage it."

For more information, visit http://jenisicecreams.com.