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 »
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, 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 »
What’s the first thing you do when you want to know something? You ask! Whether it’s another person (or in many cases, Google), you seek the information necessary to quench your “curiosity thirst.” This includes information about pistachios … more specifically, PreGel Pistachio Traditional Pastes. So, artisan chefs who enjoy creating pistachio-flavored specialty frozen… Read more »
We ended 2018 highlighting the flavor trends that were set to take over dessert and drink menus in 2019. And though we’re only two months into the New Year, more trends keep showing up! From frozen dessert to beverages to pastry, below is a collection of the newest round of trending innovation and ingredients that… Read more »
Woot! Woot! Party over here (and there)! In America, we tend to celebrate lots of different things. Among them are sports, music, cinema, food (there’s a different food holiday almost every day), and patron saints like Valentine and Patrick! It was only a few weeks ago when we paid homage to St. Valentine,… Read more »
You are an artisan, so you care about your artisanal frozen desserts, right?! Of course you do! And because of that passion, you have the ongoing burning desire to present the best showcase of authentic Italian specialty dessert majesty as possible (I know that was a bit dramatic, but I really wanted to drive the… Read more »
Picture it: staggered military recruitment, banned marriages and engagements, secret nuptial ceremonies, imprisonment, and finally execution, all in the name of love and war. Sounds like components of a fantastic story line for a crowd-drawing cinematic showcase, or a series of events that legends are made of…would you agree? Well, in regard to this… Read more »
“There are no limits to what you can accomplish… except the limits you put on your own thinking.” – Brian Tracy, motivational speaker It’s a new year, and I firmly believe in open, honest, and complete communication from the very start of anything. In my personal opinion, communication and compromise is the cure for almost… Read more »
I’ve been reading, and you know what I found out? There are colors that exist which aren’t noticeable to the human eye. Ultraviolet, which some birds and insects can see, is said to be one, and infrared—a color that we can only feel is another example. However, there is one color in particular that will… Read more »
“What’s gelato?” I’m not ashamed to admit (and on a website dedicated to the culture of gelato, which makes it a bit more embarrassing) that there was actually a time in my life when I asked that question
