07/16/2026
He was lost, but I am glad he found his way back to New Brunswick.
This week, I get to share the story of Jon Morrison, the owner of lostandfoundicecream.
And before I even get into the ice cream, I need to say this: Jon is from Campbellton. My hometown. Why did I have to start a blog, travel around New Brunswick, and write about local businesses to find out that someone from my hometown is quietly kicking ass in Moncton? I do not know, but I am correcting that now.
Jon’s path was not exactly linear. Before Lost and Found, before the ice cream, before the shops, and before the industrial space where he now makes all of his product, he was like most of us: a person trying to figure out what kind of life he wanted.
After high school, Jon received a scholarship and went into post-secondary to study philosophy. Eventually, he left that program and started becoming interested in cooking as a career. There was a catch though. To keep his scholarship, he had to re-enrol in school, so he chose something practical and went to NBCC for business.
From there, Jon bounced around the food world. He worked in fine dining, spent time in local spots, worked in Newfoundland, then out in BC, and did some private chef gigs along the way. Then things started to ramp up. He is too humble to say this himself, so I will: one thing became clear. Jon was ambitious, and he had exceptional taste and technique.
He competed in the Hawksworth Young Chef Scholarship competition, placing first in the regional division in Montreal and got to participate in the national competition in Toronto. During that competition, he made some connections in Montreal. Once it was over, Jon moved there and started working at Le Mousso, a restaurant known for pushing boundaries with extremely high standards both inside and outside the kitchen.
Jon smiled when he talked about that chapter. You could tell there was fondness there. Pride, too. But even when people look back fondly on a demanding season of life, that does not mean they want to live inside it forever.
At some point, Jon started wanting a slower pace, and once that thought shows up, burnout is usually already knocking. So he messaged a buddy in Caraquet in hopes to work at Origines Cuisine. He needed time to recover, slow down, and step out of the pace he had been living in Montreal.
It was in Caraquet that the seed for Lost and Found started to grow. Origines focused on local ingredients and changed its menu frequently, which gave Jon room to experiment. He started developing a fondness for making ice cream flavours. Not basic flavours either, but the kind of ice cream that comes from someone with a fine dining background and a genuine interest in making something thoughtful.
Then people started asking if they could buy pints of it. That is where the idea began to shift from “this is something on the menu” to “maybe this is something people actually want.” Jon asked the owner if he could start selling some pints at the restaurant, and slowly, it became something people sought out.
Like so many entrepreneurs I have spoken with, it did not arrive fully formed. It built gradually. First, it was pints at the restaurant. Then it was a market stall. Then COVID hit, and Jon spent almost a year and a half selling and delivering the ice cream himself.
Then came the brick-and-mortar shop in Moncton in 2021. Shediac followed in 2025, along with a remodel of the Moncton location for this year’s season. Now, Lost and Found is supplying two shops, and Jon has an industrial space where he makes all of his ice cream.
That kind of growth sounds clean when you summarize it in a few sentences, but it is not clean when you are living it. It is work. It is uncertainty. It is small details and bottlenecks, like a late order or a power outage, that can drastically affect the bottom line. But the brave stay true to the course before they fully know what the next version of the business is going to look like.
That is also what makes this story worth telling. Lost and Found Ice Cream was not born from someone sitting down with a perfect business plan and deciding to conquer the dessert world. It came from someone trying things, leaving things, learning things, burning out, coming home, and paying attention when people kept asking for more.
There is something very New Brunswick about that. A person leaves, gathers experience, gets shaped by bigger places, and then brings something back here that makes our communities better.
Even in the small amount of time I got to speak with him, I felt proud to see someone with a similar background to mine build something worth talking about. I could tell he had spent most of his life running a marathon, and now he finally seems able to take a well-earned breath and enjoy the fruits of his labour.
Now that Jon is hitting his stride, Lost and Found has all the best parts of a classic ice cream shop, but he is doing it his way. That means high standards, creative flavours, sharp branding, and making things from scratch. From homemade soft serve, to seasonal slushies like strawberry rhubarb, to the scoops that started it all, there is a level of care behind it that makes sense once you understand where he came from.
And maybe that is why this one hit me a little differently. Jon is not just another person building something cool in Moncton. He is someone from home. Someone from Campbellton. Someone who left, lived a lot of life, and “found” his way back to create thoughtful desserts tailored to local tastes and ingredients.
So I am going to call out my hometown for a second, because we produce world-class people, but we are sometimes too humble to celebrate them.
This is my challenge to you: the next time you hear about someone local kicking ass, tell someone about it. Shout about it. Share it. Or maybe write about it in the hopes of one day making it your living :P
