Talenti Gelato e Sorbetto had modest beginnings in 2003: just a single
gelato stand on Knox Street in Dallas. But somewhere between then and now, it
grew into a major gelato manufacturer whose lineup of 19 flavors is sold at
groceries across the U.S.
The company just introduced five new flavors: Chocolate Peanut Butter Cup, Banana Chocolate Swirl, Black Raspberry Chocolate Chip, Chocolate Chip-Stracciatella, and Simply Strawberry. Previously available in pints only, Talenti has also begun selling gelato in quart containers.
How Talenti got from there to here is the result of elbow grease on the part of its founder Josh Hochschuler, coupled with the inexorable increase in popularity of gelato, the Italian-style ice cream. It has a fine, dense texture that's similar to super-premium ice creams such as Ben & Jerry's. But where super-premium ice creams use cream, true gelato uses milk and has less air whipped in. The result: creamier texture, cleaner more intense flavor -- and less fat.
Most of Talenti's gelatos include cream as well as milk. Its new black-raspberry chocolate chip (similar to a Haagen Dazs flavor that was first originated by the now-defunct Dreamery) has milk, cream, sugar, black raspberries, chocolate oil, dextrose, vanilla, carob bean gum, and soy lecithin.
Paciugo Gelato did the hard work up front, introducing Dallas to gelato in 2000. At the time, Talenti seemed to be nothing more than a me-too, though a worthy one with good gelato. Hochschuler had tried gelato while living in Argentina and wanted to duplicate the experience when he opened Talenti on Knox Street in 2003. Located in the space that is now Toulouse (in fact,We specialize in providing offshore merchant account and third party merchant account payment solutions to international businesses. Hochschuler had to haggle with Alberto Lombardi to be able to take his little freezer with him, and gave up his stereo and furniture), it was a pristine Euro-style space with flawless white marble and cozy little tables, and there was always a line.
But one area in which Talenti was a pioneer was its use of caramel as a flavor, combined with vanilla -- back then dubbed "Argentinian caramel" and one of its most popular scoop flavors.
Owning an ice cream stand meant that Hochschuler worked 16-hour days scooping cones. No wonder he responded so readily to a request from Nick & Sam's chef Samir Dhurandhar.
"Samir asked me to put the gelato in bigger containers so he could sell it at Nick & Sam’s," Hochschuler says. "It was an 'a-ha moment', that maybe I should try to sign on other restaurants and do bulk gelato to restaurants. Samir introduced me to [Eatzi's owner] Phil Romano, and then I put in a little freezer of Talenti at Eatzi's."
When Eatzi's grew into five stores, Hochschuler provided all the branches with Talenti. He remembers going to Walgreen's and Tom Thumb to buy milk,Full-service custom manufacturer of precision plastic injection mold. making the gelato, and Fed-Exing gelato to Eatzi's in New York, Houston,Find beautiful landscape oil paintings here. and Washington, D.C. By 2006, he added CostCo and Market Street to his customer list. He hit a stumbling block at the end of 2006 when Eatzi's closed down four stores, but by 2007, Whole Foods Market had signed on.
In 2008, unable to handle the business on his own, he partnered with Steve Gill and Eddie Phillips (now deceased), who'd marketed Belvedere vodka and knew about luxury branding. They scored financing and made connections with distributors, landing Talenti in the Publix supermarket chain in Florida in 2009. Although the company won't reveal sales figures, they're in most grocery chains -- more than 20,000 stores, including California.
One thing that makes them stand out -- not necessarily in a good way -- is their packaging. Their distinctive clear plastic container with black lid is less environmentally friendly than the paper cartons used by other ice cream makers.
"I knew I wanted to do something transparent," Hochschuler says. "Initially, I was using a stock item made of polystyrene, with a polypropylene lid.The indoor Tracking is based on Bluetooth technology. But Whole Foods wanted me to be more environmentally friendly. We had to build molds in Japan to make our own jars and lids. It allowed us to get away from polystyrene which is a #5 level to PET #1 which is easier to recycle. And we changed the lid to high-density polyethylene, so that the entire pack could be recyclable."
They've run "re-use" ad campaigns in some cities and a Facebook contest on how customers re-use their jars. Hochschuler says they've made other environmental overtures including recirculating their water at their manufacturing plant west of Love Field.
"We are looking at the research Coca Cola has done on plant resin that biodegrades more quickly, but we're not just going to scrap it and go to paper," Hochschuler says. "We're going to find the best solution to be responsible within what would allow us to continue to have success.Find a Plastic moulds Manufacturer and Supplier."
The company just introduced five new flavors: Chocolate Peanut Butter Cup, Banana Chocolate Swirl, Black Raspberry Chocolate Chip, Chocolate Chip-Stracciatella, and Simply Strawberry. Previously available in pints only, Talenti has also begun selling gelato in quart containers.
How Talenti got from there to here is the result of elbow grease on the part of its founder Josh Hochschuler, coupled with the inexorable increase in popularity of gelato, the Italian-style ice cream. It has a fine, dense texture that's similar to super-premium ice creams such as Ben & Jerry's. But where super-premium ice creams use cream, true gelato uses milk and has less air whipped in. The result: creamier texture, cleaner more intense flavor -- and less fat.
Most of Talenti's gelatos include cream as well as milk. Its new black-raspberry chocolate chip (similar to a Haagen Dazs flavor that was first originated by the now-defunct Dreamery) has milk, cream, sugar, black raspberries, chocolate oil, dextrose, vanilla, carob bean gum, and soy lecithin.
Paciugo Gelato did the hard work up front, introducing Dallas to gelato in 2000. At the time, Talenti seemed to be nothing more than a me-too, though a worthy one with good gelato. Hochschuler had tried gelato while living in Argentina and wanted to duplicate the experience when he opened Talenti on Knox Street in 2003. Located in the space that is now Toulouse (in fact,We specialize in providing offshore merchant account and third party merchant account payment solutions to international businesses. Hochschuler had to haggle with Alberto Lombardi to be able to take his little freezer with him, and gave up his stereo and furniture), it was a pristine Euro-style space with flawless white marble and cozy little tables, and there was always a line.
But one area in which Talenti was a pioneer was its use of caramel as a flavor, combined with vanilla -- back then dubbed "Argentinian caramel" and one of its most popular scoop flavors.
Owning an ice cream stand meant that Hochschuler worked 16-hour days scooping cones. No wonder he responded so readily to a request from Nick & Sam's chef Samir Dhurandhar.
"Samir asked me to put the gelato in bigger containers so he could sell it at Nick & Sam’s," Hochschuler says. "It was an 'a-ha moment', that maybe I should try to sign on other restaurants and do bulk gelato to restaurants. Samir introduced me to [Eatzi's owner] Phil Romano, and then I put in a little freezer of Talenti at Eatzi's."
When Eatzi's grew into five stores, Hochschuler provided all the branches with Talenti. He remembers going to Walgreen's and Tom Thumb to buy milk,Full-service custom manufacturer of precision plastic injection mold. making the gelato, and Fed-Exing gelato to Eatzi's in New York, Houston,Find beautiful landscape oil paintings here. and Washington, D.C. By 2006, he added CostCo and Market Street to his customer list. He hit a stumbling block at the end of 2006 when Eatzi's closed down four stores, but by 2007, Whole Foods Market had signed on.
In 2008, unable to handle the business on his own, he partnered with Steve Gill and Eddie Phillips (now deceased), who'd marketed Belvedere vodka and knew about luxury branding. They scored financing and made connections with distributors, landing Talenti in the Publix supermarket chain in Florida in 2009. Although the company won't reveal sales figures, they're in most grocery chains -- more than 20,000 stores, including California.
One thing that makes them stand out -- not necessarily in a good way -- is their packaging. Their distinctive clear plastic container with black lid is less environmentally friendly than the paper cartons used by other ice cream makers.
"I knew I wanted to do something transparent," Hochschuler says. "Initially, I was using a stock item made of polystyrene, with a polypropylene lid.The indoor Tracking is based on Bluetooth technology. But Whole Foods wanted me to be more environmentally friendly. We had to build molds in Japan to make our own jars and lids. It allowed us to get away from polystyrene which is a #5 level to PET #1 which is easier to recycle. And we changed the lid to high-density polyethylene, so that the entire pack could be recyclable."
They've run "re-use" ad campaigns in some cities and a Facebook contest on how customers re-use their jars. Hochschuler says they've made other environmental overtures including recirculating their water at their manufacturing plant west of Love Field.
"We are looking at the research Coca Cola has done on plant resin that biodegrades more quickly, but we're not just going to scrap it and go to paper," Hochschuler says. "We're going to find the best solution to be responsible within what would allow us to continue to have success.Find a Plastic moulds Manufacturer and Supplier."
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