Miriam S.

Thank you. Carpigiani is one of the manufacturers I've been reading up on, and they do have U.S. classes. Other classes I've been considering are those done by Malcolm Stogo, an industry consultant (classes are part of his "Ice Cream University"). If anyone out there has attended any of these (Carpigiani or Stogo) , i'd love to hear your thoughts.

Thanks. Yes, I do want to make the bases myself. I believe that means i'll need to have a pasteurizing machine...

Thanks for the suggestion. I've heard good things about her ice cream.

I've just started working on a business plan for a gelato shop, and I would appreciate any advice on opening/running a shop. A little about me: I went to culinary school for pastry with the aim of one day opening my own business. I did stages and worked in bakeries, restaurant production, and chocolate making to find out what I liked best, and I've decided to focus on gelato. My goal is a retail shop that makes artisanal gelato using natural ingredients, organic if possible, without artificial flavoring/stabilizers. Here are a few of the zillion questions i have: Did you go to an ice cream or gelato making course, and if so, how would you rate it? What type/brand/size of equipment do you use? New or used? Do you sell packaged gelato to go? Do you make all your gelato fresh every day? Do you sell wholesale to restaurants and caterers? How much retail and production space do you have? Any tips on making my own mix? How do you handle the slower seasons? What unexpected costs did you encounter when you were setting up? Thanks - I really appreciate any information anyone has for me.