Master the art of authentic gelato.
Learn directly from a master gelato artisan and unlock generations of Italian craftsmanship. No prior experience needed — and in Brooklyn, no prior anything: the workshop happens in the working shop, on the working machine.
The First Saturday
workshop
One morning a month the case closes to the public and the shop becomes a classroom. Twelve seats. Four hours. You leave with a pint you made.
Seats are released a few weeks ahead. Until a session is listed with a title above, the date is holding rather than open — write to us and we will put you first in line for it.
What four hours
actually looks like
- Base. Milk, sugar, fat, solids — why the ratio is the whole craft and everything after it is decoration.
- Balance. Reading a recipe as a spreadsheet instead of a story. You will do the arithmetic once and never guess again.
- Churn. On the batch freezer that runs the case downstairs, at the temperature it actually runs at.
- Flavor. One of yours. Bring an idea; we will tell you honestly whether it works.
- The pint. Yours, packed, carried out past the queue on Wythe Avenue.
Twelve seats because that is how many people fit behind the counter without anyone getting elbowed into the display case. Aprons provided. Wear closed shoes.
The Academy
In-person workshop
First Saturday of each month at 303 Wythe Avenue. Twelve seats, four hours, base to pint. The one that only exists because there is now a shop in New York.
Online course
The theory, filmed: balance, pasteurisation, overrun, storage. For people who cannot get to Williamsburg on a Saturday, or who want the arithmetic before they stand at the machine.
Coming soon
One-to-one
A day in your kitchen or a day in ours, built around whatever you are actually trying to solve. Usually booked by people about to open something.
Julio Bertoni
Third generation of a gelato family that began in Argentina in 1952. He introduced authentic Italian gelato to Miami in 2000 with Dolce Vita, which became Bertoni Gelato, and was named Entrepreneur of the Year by the Greater Miami Chamber of Commerce in 2012.
Since then: shops in Cancún, Playa del Carmen and Mexico City, consulting work in Chile and Spain, and an unbroken position that gelato is made from high-quality, all-natural ingredients or it is not worth making. Brooklyn is where the teaching finally has a room of its own.