Why is it that in Europe, Ice Cream has a 'different' texture & looks so beautiful? What is the secret? 

There is no secret! At Slices Concession, we have 5+ years of experience in operating & managing a successful Gelateria in Gainesville. Now, we help equip future Frozen Dessert stores for success. Read more to find out our practices in crafting artisan gelato commercially.

1. Fresh natural Ingredients

One of the most important things you can do is use fresh, natural ingredients. We can not stress the use of natural ingredients more! There are many things that can be used as a base for Gelato like liquids or powders. However, the powders and liquids do not have the same fresh taste represented in Gelato. 

2. Daily Small Batches

Many Gelateria owners produce large batches in order to cut down on production time. This is a problem. For example, you are cutting down on production costs, but increasing storage costs. With increased storage costs, you lose flavor, texture, and freshness. We recommend that you make fresh, small batches of Gelato daily. Your true gelato fans with thank you for the quality & freshness of small batches that we can attest to using! 

3. Love & Creativity 

There's no point owning a Gelateria or Ice Cream shop if you don't love your customers. Gelato, like anything else, needs love and creativity to flourish. Back in our Hay Day, we had a constant flow of happy customers because we took the time to experiment with making new flavors using only natural & healthy ingredients.

4. High Quality Machines

High quality machines = high quality product. At the end of the day, most of the time you pay for what you get. Carpigiani, Taylor, Electro Freeze, and Stoelting have a great line of machines perfect for crafting artisan Gelato. We have worked with these brands and their machines for 10+ years. Let us help you find the best quality machine that won't break the bank. 

 * Follow all local and national health codes. Always refer to local and national rules. This article is just a suggestion.