Today we’d like to introduce you to Jessica Gibson.
Hi Jessica, thanks for joining us today. We’d love for you to start by introducing yourself.
Goatcha didn’t start as a grand plan.
It started as a 10-year-old frozen yogurt shop… and a girl who likes goats a little too much.
The shop already existed—machines humming, walls standing, yogurt flowing—but it needed a personality transplant. Enter: miniature goat enthusiast, third-generation Texas State University alum, and first-time business owner with zero fear of ripping things apart and figuring them out later.
The name came easy.
If you’ve ever owned tiny goats, you understand. If you haven’t, just trust that they leave an impression.
At first, it was simple: keep the froyo, learn the machines (the hard way), and try not to break anything important.
Some things were, in fact, broken. Most of them got replaced. All of them got upgraded.
But somewhere between fixing equipment, repainting walls, and questioning every life decision at least once, something else started happening—
The space got weird.
Not accidentally. Not on purpose either. Just… naturally.
Turns out, a building with a bunch of oddly shaped rooms, corners, and little nooks doesn’t want to be a normal yogurt shop. It wants to be explored. So each space slowly became its own thing—different moods, different ideas, different moments. A place you don’t just walk into… you kind of wander through.
And the ideas? They don’t come from a master plan.
They just show up. Usually at inconvenient times.
Now you’ll find frozen yogurt (still the main character), boba, and things like international KitKats from Japan sitting casually next to everything else—because why not?
Goatcha is still being built.
Literally. Constantly. Sometimes mid-day.
It’s not finished. It’s not supposed to be.
It’s an ever-evolving hangout disguised as a dessert shop.
And honestly, the goats would approve.
We all face challenges, but looking back would you describe it as a relatively smooth road?
We walked into a 10-year-old frozen yogurt shop thinking, “How hard could this be?”
The answer: surprisingly hard. Constantly.
Froyo machines, for example, are not simple. They are loud, moody, and seem to break only at the worst possible times—like weekends, rushes, or moments of emotional vulnerability. We learned quickly (and repeatedly) how to fix things we had never even heard of before.
Most of the equipment? Replaced.
Some of it more than once.
There’s also the part where this was our first business. No roadmap, no playbook—just a lot of Googling, trial and error, and figuring things out in real time. We’ve painted, repaired, redesigned, and reworked the space ourselves… sometimes late at night, sometimes mid-day while also serving customers.
And then there’s the space itself—full of weird little rooms and unexpected layouts. It’s amazing now, but at first it felt like trying to solve a puzzle without knowing what the final picture was supposed to be.
But honestly, the biggest challenge has also been the best part:
this place is always changing.
There’s no “finished.” No final version. Just constant ideas, constant improvements, and occasionally starting over on something that didn’t quite work.
So no—it hasn’t been smooth.
It’s been messy, unpredictable, and a little chaotic.
But that’s kind of the whole point.
As you know, we’re big fans of Goatcha. For our readers who might not be as familiar what can you tell them about the brand?
Goatcha is a dessert shop, but really it’s more of an ever-evolving hangout that happens to serve really good frozen yogurt.
Froyo is our foundation—it’s what we started with and what we’re known for—but we’ve built everything around the experience of being here. We also offer things like boba tea, acai, and a rotating mix of fun extras like international snacks (Japanese KitKats are a current favorite), but the goal has never been to just sell desserts. It’s to create a place people actually want to spend time in.
What sets us apart is the atmosphere.
The space itself is unusual—lots of small rooms, corners, and unexpected layouts—and instead of fighting that, we leaned into it. Each area has its own feel, and the shop is constantly changing. We’re always building, reworking, or adding something new, so no visit is ever exactly the same.
We don’t follow a strict theme or a fixed design plan. Ideas just kind of happen, and if they’re interesting, we try them. That’s led to a space that feels a little surreal, a little playful, and definitely not like a typical frozen yogurt shop.
We’re especially proud that almost everything has been done ourselves—from fixing and replacing equipment to designing and building out the space. This is our first business, and we’ve learned nearly every part of it hands-on, as we go.
At the core of the brand is this idea that Goatcha isn’t “finished.” It’s always evolving—new ideas, new layouts, new offerings. That flexibility is what keeps it fun for us and (we hope) for the people who come in.
If there’s one thing we want people to know, it’s this:
Goatcha is meant to be experienced, not just visited.
Come in, wander around, try something new, and stay a while.
What does success mean to you?
Success is when someone comes in for yogurt… and accidentally hangs out for an hour.
If people leave thinking “that place is kind of weird, in a good way,” and then bring their friends back—that’s it. That’s the goal.
Contact Info:
- Website: https://Www.thegoatcha.com
