Swoon Gelato | Bristol
Artisan Gelato Case Study
The brainchild of owner Bruno Forte, whose family have been producing real Italian Gelato for well over a century, Swoon’s ethos focuses on using only the finest ingredients from around the world and combining them with a traditional process known for giving gelato its distinctive, smooth texture and delightful flavour.
Bruno starts by saying: “I had been considering setting up a gelato business for a number of years. With limited knowledge and experience myself, I took the decision to sign up for an intensive course which would at least allow me to understand the basics. Having researched different options, I decided to join the Carpigiani Gelato University in Bologna, Italy.” As the global leader in the manufacture of gelato and ice cream equipment, Carpigiani offers unrivalled expertise and decades of experience in the market. As Bruno says:
“My team and I worked closely with Carpigiani UK, who helped us design the layout and worked closely with us to specify the equipment we would need to handle the extensive range we wanted to offer and the peak demand we expected to generate.”
With the design incorporating a glass-sided ‘flavour lab’, the Swoon team produce a variety of products in full view of customers. This visibility and openness required the very best equipment. Swoon Gelato’s flavour lab includes the latest Carpigiani Maestro batch freezer, a high-capacity Carpigiani Pastomaster capable of handling the sites daily pasteurisation requirements, a Carpigiani Mister Art machine, used to create the monoporzioni and the gelato on a stick and a Carpigiani FantaStick shock freezer.
Other appliances include a Carpigiani Turbomix and Carpigiani Miniwip. Bruno is extremely happy with the service he has received and concludes by saying: “The service I have received from Carpigiani UK and the Gelato University team in Bologna has been second to none. The company’s experience has been paramount in getting the Swoon concept from paper to reality, their equipment has been outstanding and their willingness to help has been invaluable”