Ice cream is one of the most fun foods in the world, especially in the summer.
There are not many things that manage to surpass a hot Israeli day that gets a significant and sweet cooling with the help of a teaspoon (or a few tablespoons, in our case) of frozen and delicious ice cream.
The selection of flavors and types is very large, and despite the much competition that exists in the country - a new actress, "Studio Gelato" is expected to enter soon.
Yair Roth, one of the founders and owners of the company, told "Israel Today" about the difference of the company's products compared to the popular products today, about the choice to launch a campaign at "Headstart" for crowd funding and about the development and uniqueness of the new ice creams.
Gelato Studio, Photo: Yair Weller
"About a year ago, I and Liad Shemali, a childhood friend of mine and a huge ice cream lover just like me, started developing this thing, of making quality ice cream - gelato in its essence, Italian ice cream with all its properties," he says.
According to him, the two want to create the best quality product possible and not sell it in an ice cream parlor that will be developed especially for him, but distribute it to points of sale such as delicacies, dairies, quality butchers and boutique containers, where people can buy the product really close.
"Even before we started developing the ice cream, we flew to Italy and sat down with consultants from the field, we even studied at a gelato school for a while," Roth said.
"After we returned to Israel, we met with two other consultants who worked with us on developing the flavors, and then we did all kinds of tests for all the products - like how long it takes for the ice cream to melt or how long it can hold from the store to the house. We can create the product in the most accurate and best way possible, we want it to be at a super high level. "
And what will be in terms of the reason we came, the flavors?
Roth says that the "Studio Gelato" ice creams will be made from "the best raw materials", and that among the flavors that will soon appear on our shelves we can find one brown butter flavored ice cream that the company cooks itself until it caramelizes, another yogurt and honey flavored ice cream, another Mascarpone flavored with lemon zest and a variety of other flavors that make us drool.
Almost underground distribution
Roth says that the fact that he and Lefty are interested in selling the product to stores and not opening an ice cream parlor stems from the desire to give the customer a new and interesting line: "There are many successful ice cream companies in the country, all good and there is room for all "They will love the difference. During the process, I attended to find out how very difficult the direction we have been in, even from a regulatory point of view."
Gelato Studio, Photo: Yair Weller
He said the choice to launch a crowdfunding campaign at Headstart came about because of the desire to bring the product on a sort of tasting campaign among people who are not just family and relatives, who have already experienced for themselves the ice cream tastings the company has managed to produce.
"We wanted to do some kind of underground distribution, market the ice creams first and foremost to people who are not close to us and create a community of people who will know the brand even before it comes out in an orderly manner to the market."
And now that Studio Gelato is set to distribute its tempting ice creams as early as this summer, Roth dares to think about the future: "These days we're finishing our branding process, ordering packaging paints from Italy and embarking on pre-production processes. We hope the ice creams "They will be on the shelves as early as August and we are already waiting for our audience to enjoy them after all the hard work we have invested."
To support Studio Gelato's crowdfunding project click here
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