A sorbet is a simpler product than a custard-based gelato. No eggs, no cream, fewer variables. But simpler does not mean easier. The quality of a fruit sorbet depends almost entirely on the quality of the fruit, which means the menu is only as good as what the season is producing. In Japan, where fruit is grown with unusual attention to ripeness and variety, this is both a constraint and an advantage.
Private event orders are a different kind of work from running the counter. The timeline is longer, the quantities are fixed in advance, and the flavour choices need to work for a group rather than an individual. Kaito handles all private orders personally. This article explains what the process looks like, what decisions need to be made early, and what tends to go wrong when people leave things too late.
Most people know that gelato is Italian and ice cream is not, and that gelato is somehow denser. Beyond that, the explanation tends to get vague. The actual differences come down to three measurable things: how much fat is in the base, how much air is churned in, and at what temperature the product is served. Each of those choices produces a different result in the mouth.
Pre-made waffle cones are available from food service suppliers and they are not bad. They are consistent, they are cheap, and they save about 45 minutes of work every morning. Kaito bakes cones from scratch anyway, using a recipe he brought back from a stage in Bologna in 2015. The reason is partly flavour and partly texture, but mostly it is that a fresh cone behaves differently with gelato than a stored one does.
Gelato made slowly, eaten in good company. Write to us