I am Bruno Forte. My father was Italian from Monforte-a small village near Cassino in Lazio.
I was born in Poole, Dorset and my family has had catering businesses in Swanage for 90 years.
We have open Swoon, our first Gelato shop, in Bristol, UK. My sister Patricia Powell is my partner, she lives in Bristol.
When did you decide to open a gelato shop? Has it always been a dream of yours or was it a sudden decision?
I have always been interested in Gelato and was looking at the internet one day and found CGU. I immediately booked a course and fell in love with gelato.
Why did you decide to produce and sell gelato?
It is such an wonderful product which can be made from food/drink product. Up until now it had not been done well in the UK.
Where/when did you learn about Carpigiani Gelato University? Why did you decide to register for courses?
I found it on the internet whilst looking for gelato courses.
What is the mission of your gelato shop?
To sell fresh natural gelato, artisanally produced, on the premises to make people smile.
What was the inspiration for the name of your gelato shop?
Swoon means to faint with love and we believe that is what people do when they have tasted our gelato
Tell me about a typical day in the shop.
Luisa Fontana is the shop manager and in charge of production. She ran the Lab at CGU for 2 years before coming to Swoon.
In the morning we open at 8am for coffees pastries and breakfast. During the morning the gelato makers assess which flavours to make and production begins. The shop is busiest in the afternoon and evenings. The gelato makers make sticks, cakes and mono portions also.
What part of your work do you like the most?
Seeing new customers smile when they have tasted our fantastic gelato for the first time.
What is your favorite flavor? Is there a flavor you enjoy making the most?
We have already won a great taste award for our pistachio. There is no pistachio gelato as good as this in England. The pistachio paste comes from Bronte in Sicily.
The most interesting flavours are the ones with variegatos like caramelised fig and mascarpone. I love love love the taste of this.
What is your customers’ favorite flavor?
Our best sellers are chocolate sorbetto, chocolate brownie and Bacio (hazelnuts are from Piedmonte)
In the country where you work, is artisanal gelato known? Or is it confused with industrial ice cream?
Very confused, but we are carrying out the educational process. Once people understand, they are very keen to learn more.
How do you communicate the craftsmanship of your product?
We produce in the shop in front of the customer so they can see the fresh products being used.
How do you communicate with customers and how do you make yourself known? Do you use social networks a lot?
We have done no traditional advertising. We use a PR company in Bristol, Pam Lloyd PR who have helped us greatly.
In your opinion, what is the key to success for a gelato shop?
Great gelato, but equally great smiley service with educated banconiste- People will come back for an average ice cream served well but will not return for an excellent artisanal gelato if it is served by someone rude.
How and how much has your life changed since you opened your gelato shop?
I was already in the catering world, so in that respect not so much. However, the interest in the gelato we make and the hard work and skills necessary have meant a lot of work.
What are your plans for the future? Do you want to open more shops?
We are looking to open 5 more shops in the next 5 years and spread the gelato word.
What message/advice would you give CGU students or anyone who wants to start a career in the gelato business?
Do it, but be prepared to invest a lot of time and a lot of money. You will only get out what you put in.
If you want to revolutionise your life this can be the way…but be prepared for hard work!
Pictures taken from Swoon Gelato
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