When I started my first business Sweet Ginger’s Gelato, my goal was to make Real Italian Gelato available to my customer’s. As time went on and my business grew, so did my knowledge of what makes Real Italian Gelato different than Italian Ice Cream. Somehow I knew the product I was serving wasn’t even close. I decided it was time to get serious. It was time for me to learn how to create Real Italian Gelato.
Since January, I’ve been traveling back and forth from Italy. I’ve trained with some of the best Gelato Chefs and even attended a University specializing in the art of making Real Italian Gelato. With all of this education and hands on experience I knew I had to take the next step.
And that is why today was a ground breaking day in Southwest Florida. Just a few minutes from the Fort Myers International Airport sits a 3000 square foot building. Inside this facility, crews have now begun working on my latest expansion.
It’s going to be a state of the art commercial kitchen and manufacturing facility to make Real Italian Gelato. It will be my laboratory where I will create signature flavors for my customer’s and exclusive clients. This will be Gelatology for real!