ICE CREAM/DESSERTS
LA DOLCE VITA!
Specialising in gelato and ice cream machines, Carpigiani is helping cafés excel.
MASTERS OF THEIR CRAFT There is an increasing UK demand for artisanal desserts like gelato. Customers are more aware of the difference between artisan gelato and ice cream, and Mr Whippy and soft gelato. It’s a key trend that those in the café sector need to be aware of. Ideally placed to take advantage is Carpigiani UK Ltd – a world leader in soft ice cream and gelato machines. Established for over 70 years, it boasts staff with a vast amount of experience, with access to renowned ‘Ice Cream Masters’ and technical experts. “Operators need to know how to develop their menu using quality ingredients – but what is really getting people’s attention is the creative way gelato artisans are using the latest techniques to take flavour to a new level,” said Paul Richards, UK sales manager, Carpigiani UK Ltd. “We work with businesses wanting to inject personality into their menu
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through developing signature flavours – from inventive toppings and holders to unique base flavourings. This can help put them on the map. “But branding is also going beyond the product and being reflected by interior design. We see this a lot with independent cafés, as soft serve machines and display cabinets are customised to incorporate brand colours. It adds a nice twist and reflects the vibe of the establishment – from the seaside to luxury indulgence – and lends itself to being snapped for social media. At heart it’s important to always remember that soft serve and gelato is about fun – a treat for all ages!” SPREADING THE WORD At Sigep, The Dolce World Expo in Rimini, Italy, Carpigiani showcased latest technologies, across gelato, soft serve, milkshakes and frozen drinks. “Our focus has always been to pair customers with the most suitable
machines, but also give them an opportunity to expand product knowledge through fully utilising its capabilities – from body and texture to flavours and end presentation,” said Richards. “So, where producers are experimenting, getting this balance is a priority. For this, education is key, which is why we’re looking to work closely with ice cream flavour houses as part of our Gelato University courses. “A quality, artisan gelato comes from the base. Then you focus on flavouring and theatrical finishing touches, which is why these partnerships with flavour houses will benefit students. And with soft serve, the possibilities are endless. “However, independent businesses don’t necessarily have time to develop unique signature recipes – which is where we come in. From partnering with expert suppliers to developing strategies and recipes, our courses will educate and inspire every student, no matter their expertise or knowledge.
CAFÉ LIFE | THECAFELIFE.CO.UK
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08/02/2024 14:12