Write a free paragraph introducing yourself (name, surname, age, country, city of birth, where you live, when you opened your gelato shop…).
Antonio Massimini, 31 years old. Venezuela, Puerto Ordaz.
Henri Waltenspühl, 27 years old. Switzzerland, Geneva.
We met at the SDA Bocconi Management School in Milan where we recognized a shared enthusiasm for gelato and food in general. It was there that we decided to team up and turn passion into profession.
After attending Carpigiani Gelato University we set our sight on bringing true Italian gelato to the Bay Area. We opened the doors to the public in January 2017.
When did you decide to open a gelato shop? Has it always been a dream of yours or was it a sudden decision?
We decided to open a gelato concept in June 2015. When doing the master in SDA Bocconi We visited companies, such as Antinori, Ferrero, Auricchio, Eataly and others. But it was the time spent at Carpigiani, that had a profound effect on us. Enamored by the craftsmanship and science behind primo gelato,
we decided to enroll in the course at the Carpigiani Gelato University and, post-graduation, launch a gelateria.
Why did you decide to produce and sell gelato?
We had a passion for gelato since childhood and when we visited Carpigiani we both had a special moment of inspiration. Gelato is an amazing and noble product; it is one of the few products in the F&B industry where you can growth without scarifying quality.
Where/when did you learn about Carpigiani Gelato University? Why did you decide to register for courses?
We learned about the University while we were visiting the company during our Master visit in Emilia Romagna. We decided to register for the course in order to learn how to make the product and make the necessary connections in the sector that would help us in this venture.
What is the mission of your gelato shop?
We believe in serving the highest quality gelato accompanied by impeccable customer service. We want to be the preferred frozen dessert in the Bay Area.
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What was the inspiration for the name of your gelato shop?
Henri grew up in Geneva, Switzerland, but his infatuation with gelato began along the beaches in Alassio, Italy where his grandmother, Nicoletta lived. Indeed it is her name that is the inspiration behind Coletta Gelato.
Tell me about a typical day in the shop.
We start around 7:00 a.m. in the morning production; We don’t serve gelato after 2 days of being made, so we make gelato every day. We finish production around 11:00 a.m. We open the shop at 12:00 p.m. until 9:00 p.m.
We also do catering events, so we can be outside the shop scooping gelato at any time.
Note: More than half of the time it is spent cleaning :)
What part of your work do you like the most?
Antonio: Watching people’s face when they eat Gianduia for the first time.
Henri: To watch the lab after a deep cleaning session.
What is your favorite flavor? Is there a flavor you enjoy making the most?
Antonio: I love Nocciola. I enjoy making tropical fruit sorbets like passion fruit, mango and guava.
Henri: He loves Pistachio. And enjoys making many versions of the fior di latte infused with different herbs and spices.
What is your customers’ favorite flavor?
Gianduia, they love the product and the name as well. Pistachio is also very popular.
In the country where you work, is artisanal gelato known? Or is it confused with industrial ice cream?
One of the reasons that we opened here (San Francisco) is because people know what gelato is, the majority of them have been to Italy and they have eaten real artisanal gelato.
How do you communicate the craftsmanship of your product?
In all our communications: via social media, the website and more important, our staff in the shop. - We bring many customers to the back in order for them to see the lab.
How do you communicate with customers and how do you make yourself known? Do you use social networks a lot?
Yes, mainly Instagram. We put lots of efforts in the catering component, getting into offices events allow us to bring the product to the people, so people can taste it, fell in love with it and then come to shop.
Go have a look at their amazing pictures on
Instagram
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In your opinion, what is the key to success for a gelato shop?
Location, hard work, cost control, quality and consistency in the product, customer service.
How and how much has your life changed since you opened your gelato shop?
We changed career, home, social style, everything! Gelato has changed our life up side down.
What are your plans for the future? Do you want to open more shops?
Yes, we want to expand in the Bay Area and who knows, the sky is the limit.
What message/advice would you give CGU students or anyone who wants to start a career in the gelato business?
We would recommend:
- For them to try to work in a gelato shop first and if they like it, continue.
- To really listen to their customers and their taste.
- To think outside the box, not just to consider the established model: Gelato shop, but also to do catering, wholesale and anything to bring the product outside the shop.
