Whole Lotta Gelato: Newton Business Thrives on Gourmet Frozen Treat

When you think about gelato and sorbet, you don’t normally think about either architecture or Argentina, in spite of Argentina’s significant Italian immigrant population. But that is the genesis of Newton resident Eduardo Kreindel’s company, Giovanna Gelato e Sorbet.

Based out of Kreindel’s Newton Highlands home (with full licensure and a small but surgically clean professional kitchen), Giovanna was started in 2008 out of a desire to move into a new line of work after he grew “disenchanted” with his original profession, architecture.

“I started in 1980 as an architect in Argentina,” Kreindel explains. “Then, I came here in 1985 and was an architect for 27 years (total), with the same office for 12 (years). They were very surprised when I left, when I was just done.”

Though he admits that he probably spends more time with his “new” profession than his old, Kreindel acknowledges that he is much happier as a creator and purveyor of gelato and sorbet than he ever was as an architect.

Kreindel enjoys making all of the business decisions, controlling the marketing and sales and dealing with his many local clients.

“Our very first client was the Taj Hotel,” recalls Kreindel. “We have an average of 75 retail stores, then we sell to hotels and markets. Our newest client is in Acton.”

It is remarkable that such a small operation (Kreindel is joined in his business by a handful of workers who share duties including production, driving and stocking) can produce such a large volume of frozen desserts in so many flavors and sizes.

While their most popular sized container is the pints you see lining the freezer sections of such stores as and , they also make gallons for restaurants and hotels and fresh-serve “rectangles” for scooping at coffee shops, farm stands and farmers’ markets.

“We’re in five farmers’ markets now,” Kreindel states. “And this year, we’re in the as well.”

If you think that gelato and sorbet aren’t really winter treats, then clearly you are not aware of the wide range of flavors and uses for these delicacies. Restaurants like the Aragosta Bar and Bistro at the Fairmont Hotel Battery Wharf request such unusual flavors as Portobello mushroom gelato and olive oil gelato to accompany their creative Italian cuisine. Even Chestnut Hill’s own has asked Kreindel to make an avocado sorbet and a Gorgonzola (cheese) gelato to complement their fresh Californian fare.

Giovanna even makes a limoncello-flavored gelato using Fabrizia Limoncello, which is manufactured by Newton’s own .

But it’s the more “usual” flavors that really are the staple of Giovanna’s business. And since it’s named for Kreindel’s mother, “a very entrepreneurial person,” he fondly recalls, it’s no surprise that he is able to sell between 450 and 500 pints a week.

Some of the more popular flavors include the vanilla and dulce de leche gelatos and the lemon sorbet, as well as their popular seasonal flavors like pumpkin pie.

Kreindel also produces a few sugar-free flavors, though he acknowledges that the necessary omission of sugar from these does alter the flavor. But, for diabetics who want to indulge in Giovanna gelato, Kreindel says “it is better than not being able to have any gelato. And the stronger flavor of coffee or chocolate can help.”

Giovanna’s popularity and acclaim is growing, and Kreindel is now looking to find a larger manufacturing location. While he’d love to stay in Newton (“this is my home,” he says warmly), Kreindel acknowledges that he may have to move out of our city as his business expands. But that won’t bring any changes to his product.

“It’s less calories and less fat,” explains Kreindel about his gelato. “It’s 120 – 160 calories for a half-cup. It’s made with milk, not cream. Gelato can give you a variety of flavors, and it’s just good.”