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The PreGel blog aims to serve the passion of dessert artisans with informative, educational, and entertaining content. Ours is a platform of inspiration and an inside look at industry trends, events, ingredient highlights, business marketing tips, and all the important information an existing or aspiring business owner needs to know.
Taken from the pages of PreGel’s P Magazine, in this article written by Daniela Milano, social media specialist for PreGel America, we revisit how ingredients for creating artisanal desserts can be utilized to prepare savory menu options, such as Pistachio Pesto Pizza! When Sweets Go Nuts for Savory When you talk about sweet and savory,… Read more »
In his third return to the 5-Star Pastry Series® at PreGel America, Chef Amaury Guichon, international pastry instructor, debuted his first ever entremets class for students from all around the world. During the seminar, seven different entremets were produced to completion from the glazes, to the chocolate garnishes. The “Boutique Style Entremets” demonstration began… Read more »
They say “ask and you shall receive,” and that’s exactly what we (PreGel America) did last year. As a business professional, you know that establishments of similar types look for ways to stand out from one another, but the common denominator between the fiercest competitors is the shared desire to truly know their audiences. To… Read more »
As we move toward the height of summer, now’s the time to consider showcasing your gelato and brand at local festivals and events. Catering with gelato is a great way to expand your business and customer reach, that’s why we’re revisiting this P Magazine article by Christiane Carter, marketing support, PreGel America, to inspire your… Read more »
It’s July. You know what that means? It’s National Ice Cream Month–31 days of celebrating Americans’ love for its classic frozen treat. In honor of this sweet occasion, we’re bringing back this P Magazine article by Maria Seaman, area marketing manager, Latin America, to revisit how ice cream is loved around the world. Every country, region,… Read more »
In his first 5-Star Pastry Series® at PreGel America, Chef William Werner intrigued chef attendees from all over the U.S. with his unique style of pastries. Chef Werner is the pastry chef and owner of the San Francisco-based contemporary style pastry shop Craftsman and Wolves. He showcased his infamous recipes using unique flavor combinations and… Read more »
Editor’s note: There are some things that never get old—a favorite movie, song, or food to name a few—these are the things you can indulge in over and over again. And in the dessert world, the ever-popular ice cream sandwich is a sweet classic that consistently gets better with time. That’s why we brought back… Read more »
Note: As the gelato industry continues to grow within the United States, we wanted to revisit an article published in our semi-annual publication, P Magazine, Issue #30. Here, we revisit why the gelato industry is a worthy investment for entrepreneurs looking to make a significant space in the foodservice industry. Guest blogger, Christiane Carter, marketing… Read more »
What’s the first thing we do when there’s a professional interest we want to pursue—such as entrepreneurship for example—or a skill we want to elevate? We look for the best route to help us achieve that goal. For professional dessert artisans, the perfect route to “dessertpreneurship“—dessert-based entrepreneurship—lie in five different locations: Charlotte, North Carolina; Ft.… Read more »
Written by guest blogger, Lynne Lee, human resources manager, PreGel America. Published for Mental Health Awareness Month. Most people are familiar with clowns – comical, mime-like performers who dress up in colorful, elaborate costumes and wigs, oftentimes with a huge smile painted on their made-up faces in effort to bring other people joy. How… Read more »
Written by guest blogger, Christiane Carter, Marketing Support Specialist, PreGel America, just in time for spring! It’s not unheard of for culinary artists to branch out and try new, adventurous ingredients when they create show-stopping recipes. Nowadays, the race to discover new herbs and their culinary uses is trending, and I’ve listed a few… Read more »
I recently read an article by Elisabeth Sherman of www.thekitchn.com about “Food Sins,” inspired by a Reddit thread. The focus was on strange food combinations that some people swear by, one being peanut butter on top of cold pizza. I was immediately intrigued and amused by some of the examples she listed. And the article sparked… Read more »
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