Aisemont, 25.06.2019
Sophie Salingros is the co-owner of "Atelier", a beautiful gelato shop obtained by restoring an almost 80-year-old gelato parlour, where today's locals used to eat gelato during their childhood. Everyday Sophie and her partner serve a freshly made artisanal gelato, giving life once again to a symbolic place for the community.

When did you decide to open a gelato shop?

In 2015, we bought an old gelato shop, the one of our childhood, and my companion and I decided to renovate it.

Why did you decide to produce and sell gelato?

We wanted to bring this place back to life, to offer good gelato in a friendly atmosphere.

Where/when did you learn about Carpigiani Gelato University? Why did you decide to register for courses?

It was a friend who told me about the Gelato University in Bologna. I felt that this experience would make us discover the world of gelato and as a novice I was determined and very enthusiastic.

What is the mission of your gelato shop?

We wanted to offer a high quality gelato, bring back customers who have known the gelato shop since their childhood. We also decided to restore this building by proposing a vintage interior decoration. Everything has been recycled from flea market, one of my other passions.



What was the inspiration for the name of your gelato shop?

Atelier, because we produce our gelato every day, and our gelato shop is also our home. Everything is done by us, decoration, building restoration, transformation...

Tell me about a typical day in the shop.

The roles in the shop are very clear, at 7:30 AM I begin to make preparations. My companion takes care of setting up for the opening at 14h. He manages the cleaning, storage, shopping, and shop administration. I batch in the morning to be ready at 2 PM and stay open until 9 PM. We are also helped by a student.

What part of your work do you like the most?

I love all the creativity that my new job offers. The creation of new flavors and fruity associations. I love letting customers discover our new flavors. Everyday I take pictures of our gelatos of the day and I inform our customers via our Facebook page.

What is your favorite flavor? Is there a flavor you enjoy making the most?

I love chocolate flavor, we chose to work with Valrhona. We also discovered all the flavor of ginger gelato, we added crunchy chocolate, meringue and ginger crumble, it's delicious!



What is your customers’ favorite flavor?

 Our vanilla obtained from the pod is the queen of the counter.

In the country where you work, is artisanal gelato known? Or is it confused with industrial ice cream?

In Belgium, we know artisanal gelato and we like it a lot. It cannot be confused with an industrial ice cream.

How do you communicate the craftsmanship of your product?

We met a former student from Gelato University, Teresa Diamante, who helped us a lot to realize our project. Her experience and vitality are an example to follow. We also like to travel with her and visit gelato shops, to discover the flavors… We are curious and being in this business make us learn everyday.

How do you communicate with customers and how do you make yourself known? Do you use social networks a lot?

We have a Facebook page that allows nice conversations with customers, who give their ideas and share our contents. We are also on Instagram, rather for the visual side and the possible international exchanges, I like to discover other gelato artisans in the world.

In your opinion, what is the key to success for a gelato shop?

First of all the quality of the gelato offered, made using fresh ingredients. Daily fresh production is also very important. Then a friendly place where you can enjoy ice cream quietly on the terrace surrounded by trees and grass. You should also have the most of the creativity to create new flavors and  to make your customers discover them: go see my gelato pictures, they make you want to have some of it!

How and how much has your life changed since you opened your gelato shop?

We opened in September 2017, we became gelato artisans... Now we work at an intense and stimulating rhythm during the warm season... but we have a quieter time during winter for our daughter Enea. "No regrets, that's for sure ..."

What are your plans for the future? Do you want to open more shops?

For the future, no other stores, we love ours, it is unique, it represents us, we will surely make a garden around our terrace... let’s see what will happen!

What message/advice would you give CGU students or  anyone who wants to start a career in the gelato business?

Determination, work and creativity... becoming a gelato artisan is a choice of heart.

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