Who hasn't daydreamed about opening up a small business at the beach?

It wasn't two minutes into my dine and dish session with Boombalatti's owner Wes Bechtel when someone from a neighboring business dropped by to bring over a welcome gift.

I was talking to Bechtel about the amazing community spirit that hovers around the Brooklyn Arts District on North Fourth Street where Boombalatti's just opened its second location. A baker with Red Eye Bakery a few doors down popped in with ornate cookies depicting the Boombalatti's logo right as I said, "I feel like there isn't any competition on North Fourth -- everyone supports each other."

Welp. Point made.

I chatted up Bechtel about all things Boombalatti's, addicting flavors and making ice cream at home in the new location.

Corporate workers everywhere can relate to Bechtel, who hatched an escape plan from corporate life while taking quick walking breaks outside of Verizon Wireless in Wilmington.

Bechtel told me he would think about all the ice cream flavors he would create, the colors of the ice cream shop and other details, but never really though it would happen. After hearing his story, the ice cream tastes all that much better. It tastes as good as hopping in a getaway car would feel.

"I did nothing but conference calls and emails for half a decade," he said, adding that now he has the greatest job in the world. He concocts new and interesting recipes for ice cream flavors with local ingredients, including beer. Let's also talk about how much fun Bechtel is always having on social media. If you don't follow Boombalatti's on Instagram and Facebook, you are missing out on deals, flavors and general shenanigans.

The ice cream shop owner didn't grow up in a restaurant family or go the culinary school route, but was majorly hit by the foodie bug while in college. Bechtel started watching Alton Brown's show "Good Eats" pretty religiously and made his first batch of homemade ice cream with a KitchenAid Mixer ice cream maker attachment. From there, Bechtel continue to play with ice cream flavors branching out into the wild with concoctions such as candied lemon and jalapeno.

Today Boombalatti's has some far out flavors such as Vietnamese coffee, but then all the classics such as cookie dough. All the creams, of course, come from grass-fed North Carolina cows. I can certainly taste the difference.

When we were talking about the amazing local ingredients we have, Bechtel mentioned how life changing a ripe heirloom tomato at Port City Produce can be. I challenged him to make an ice cream with some this summer. I'm thinking with some bacon and goat cheese for a BLT-inspired creation. Is that too much?

I personally go for ice creams with a salty and sweet combo, likely because I like addictive ice cream. I've never met a gallon of moose tracks (swirled with a ribbon of dark chocolate and mini-peanut butter cups) that I didn't like and wipe out entirely.

We agreed a Ben & Jerry's pint is most certainly a serving size.

Bechtel told me they have plenty of salty-sweet combo flavors at #BoomILM like a Flytrap beer stout ice cream with chocolate covered pretzels. Bechtel's favorite flavor is the peanut butter fudge ripple.

"My whole childhood was taking a bowl of whatever ice cream and putting a glob of Jif Peanut Butter on top," he said.

For the opening of the North Fourth Street location, they created a peanut butter Rice Krispie treat flavor that was so good they are toying with putting it on the flavor line-up full time.

Sure, ice cream can be fun when it's addicting, but ultimately it is a true frozen comfort food that you can top with Jif, or Oreos, or strawberries, or pie crust, or steep with beer.

"You are typically eating ice cream on the couch watching a movie or sitting outside in the sun with your family, walking down the Riverwalk -- it's all about comfort," he said.

I asked Bechtel if he had any tips for those of us doing ice cream at home.

"Yes, don't do any with fruit."

Apparently fruits have so much moisture they never freeze well without industrial-scale equipment.

I'll stick with mastering peanut butter-fudge swirls and eating at Boombalatti's.

Reporter Ashley Morris can be reached at 910-343-2096 or Ashley.Morris@starnewsonline.com.