We've Been Scooping Real, Simple Gelato for 16 Years
We've been making gelato since 2002, when we opened our first scoop shop in Downtown Berkeley. Over the years, we developed our own flavors made from the native, high-quality ingredients Northern California is known for. Our local customers have noticed, as we've been listed in the San Francisco Business Times' fastest-growing private company list each year from 2013-2017.
Our Signature "Gelato on a Stick" is Sold in 250+ Stores
When Whole Foods stopped featuring in-store gelato stations in 2011, we created a brand new product for the market – Bar Gelato. It's the same great Naia gelato, just in a portable, easy-to-consume design, and it makes up a quarter of our revenues.
We Source Ingredients from Dozens of Local Partners
"Real, simple gelato" isn't just a marketing gimmick. While most industrial ice cream factories use a squirt of "natural flavor goo," we use real ingredients from the best local producers we can find, whether it's pistachios from Fiddyment Farms or coffee beans from Philz. And we do it ourselves, from developing our own recipes from scratch to delivering it on our own truck.
A Three-Stage Business Model Designed for Resilience
About 45% of our business comes from developing, manufacturing, and distributing our own products. As we grew, we became a great delivery option for other brands, a branch that now accounts for 45% of our sales. The last 10% comes from leveraging our expertise to develop and manufacture products for other brands.
Our First Store Opens in Berkeley, CA
Scooping In-Store Gelato at Nine Whole Foods Markets
We've also got dozens of other foodservice accounts.
Our Distribution Arm, Naia DSD, Launches
By adding other ice cream brands to our delivery trucks we start doing distribution.
Construction Begins on Expanded Kitchen