Twenty-five years of
doing it properly,
now on this side
of the river.
Most gelato problems are not mysterious. They are a base that is out of balance, a machine run at the wrong temperature, or a team that was never shown why either matters.
Expert Consulting
Julio Bertoni is the third generation of a gelato family that started in Argentina in 1952, opened Miami’s first serious gelateria in 2000, and has since built and advised shops in Cancún, Playa del Carmen, Mexico City, Chile and Spain. In 2012 the Greater Miami Chamber of Commerce named him Entrepreneur of the Year.
The consulting practice cuts straight to what makes a gelateria work: exceptional recipes, precise technique, and a team that understands the craft rather than following a laminated card. Whether you are opening on a corner in Greenpoint or fixing a dessert program that has quietly gone stale, the work starts the same way — tasting what you have now and saying plainly what is wrong with it.
Four things we actually do
Recipe development
Custom bases and flavors built around what you can source and what your room will pay for. Balanced on paper, then proven on your machine, not ours.
Staff training
Your people, in your kitchen, until they can taste an out-of-balance base before it goes in the batch freezer. Written down afterwards so it survives turnover.
Kit and layout
What to buy, what to skip, and where it goes. New York back-of-house is measured in inches, and most gelato equipment lists were written for rooms that do not exist here.
Menu strategy
How many flavors, how often they turn, what carries margin and what is there to make the case look full. Priced for the block you are actually on.
Gelato for
New York’s finest
Small-batch, chef-crafted gelato as the last course of somebody else’s dinner. Restaurants, hotels, private clubs and events across the five boroughs — the same product that goes into the case on Wythe Avenue, in whatever format your pass can handle.
- Flavors developed to finish your menu, not a generic list
- Pints, tubs and pre-portioned formats
- Delivery scheduled around service, not around us
- Consistent enough that your pastry section stops worrying about it
Miami · Cancún · Playa del Carmen
Mexico City · Chile · Spain · Brooklyn
The recipes travel. What does not travel is somebody standing in your kitchen at six in the morning — which is the part we come for.