My name is Bas van Haaren, global Gelato consultant. You might be thinking of opening your Gelato business and you’re looking for assistance in that process. Or you’re in search to refine your knowledge and skills in some particular Gelato topics to bring your products to a higher level. In those cases I can be at your service. Literally growing up in a pastry shop owned by my parents in the Netherlands, I was always surrounded by sweets. My Gelato adventure began in 2002 when I started working in our local Gelato shop ‘Toetie Froetie’ in Breda, the Netherlands. There I discovered the beauty of the art of producing artisan Gelato. Year in and out I worked there every summer during my high school and Bachelor career. After studying Marketing Management and a three year backpacking adventure around the world, I went to the Carpigiani Gelato University in Bologna to increase my knowledge of Gelato. After that I started my Gelato career working in various locations around the world, such as Estonia and the Caribbean where I had the honor to serve my Gelato to the Dutch Royal Family.
That brought me back to Europe where I started working for Carpigiani as one of their teachers and developed my consultancy company.
Today, I am assisting starting- and existing Gelato entrepreneurs in developing their recipes on a global scale. In addition, I am involved in the product development of premium brands such as Magnum. In May 2022 I passed an examen to becoming part of the ‘SVH Dutch Gelato Masters’ (SVH Meesterijsbereider). The two day exam involved the production of Gelato and Gelato pastries, examined by the Dutch best Gelato chefs. In the same week, -12 °Gelato was published. An in depth Gelato book that I made together with Nils Hendrikse.
By working only with the best, raw, pure and tasteful ingredients, combined with the best equipment and love and passion for the product, I believe to distinguish in my approach to Gelato from other chefs. I very much believe to be your right partner in either creating or improving your Gelato business, feel free to get in touch for more information.
