Gelato isn’t just ice cream—it’s an art. At The Western Baking Affairs, our Artisanal Gelato module trains students in the delicate science of frozen dessert creation that captures flavor, texture, and tradition.
🍦 What Sets Gelato Apart?
- Lower fat content but denser texture than ice cream
- Served at a slightly warmer temperature
- Intense flavor due to less air (overrun)
🧁 What We Teach
- Base creation (crema & sorbetto styles)
- Balancing sugar, fat, and stabilizers
- Flavor development from natural ingredients
- Pasteurization and aging process
- Churning, storage, and service techniques
🍧 Student Specialties
- Pistachio, hazelnut, dark chocolate, and fruit sorbets
- Infused blends: basil-lime, lavender-honey, espresso-almond
- Swirls, inclusions (e.g., cookie crumbs, sauces), and layered servings
🍨 Why Artisanal Gelato is Special
✅ High-end dessert markets love it
✅ Allows endless creativity and seasonal rotation
✅ Promotes sustainability with fresh ingredients
