A note from Antonio:
Thank you for visiting our page! I am here because I want to share my passion for gelato with you. Currently we make and sell all the gelato at our NoLiTa shop in New York. With your help, we will be able to expand our production and get our product in supermarkets in our region and ultimately near you in all of the U.S. Watch the video, browse our Instagram, come to the shop and please contribute, we can't do this without you.
Antonio B. Biagi
A little history about A.B. Biagi
I fell in love with gelato while growing up with my Italian family in the Brazilian countryside. Though I started my career elsewhere, I always knew I wanted to make gelato.
Three years ago, I finally decided to turn my passion into a career by opening our first gelato shop in New York City. Since then it's become a neighborhood favorite both for locals and tourists and A.B. Biagi is proud to be opening its second location in Urban Space Vanderbilt in Midtown Manhattan.
What makes this gelato so special:
A.B. Biagi gelato was born from the fusion of the Biagi family's roots and their new home. Italian immigrants adapted their gelato recipes to Brazil’s tropical weather, using local fruits and naturally lower fat milk to create lighter frozen desserts that could stand up to the heat. My aunt Giuliana’s gelato was a perfect example of this method; a smooth, delicious treat that inspired me to develop the perfect recipe. I trained alongside master gelato producers (gelatieri) throughout Italy and France and sought only the best ingredients to achieve the luscious texture of gelato.
Our Signature Yellow Pints:
For years I have heard customers asking me about making pints for them to take home. After three years of work building our shop and brand, we are finally ready to make this dream a reality. We will continue to make the gelato and pack the pints right here at our NoLiTa shop. We already have contracts with retailers and distributors. We need your help to acquire a new batch freezer to expand our production.
Our special rewards
Risks and challenges
'While it is always difficult to launch and market a new product, there is one thing we know at A.B. Biagi: it is how to make great gelato.'
Our biggest risk today is not meeting our Kickstarter goal because it would backtrack this plan for a long time, but we have no doubt that the support of our amazing community will never let that happen!Learn about accountability on Kickstarter
- (21 days)