Check Out Baron Gottsacker’s Story

Today we’d like to introduce you to Baron Gottsacker.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I started the business partly due to my illness and partly my love for frozen desserts. I was diagnosed at the age of 21 with Crohn’s disease, at that time Restaurants are all I ever know for work as I grew up in restaurants my entire life( my father is a chef). It all began when I took over the family business at the age of 26, my father has come down with a non-smoker’s lung cancer which took both of my parents out of the restaurant. The restaurant was resting on my shoulders and I began to rewrite the menu and start to more stuff in-house, Like making gelato and sorbets. As the popularity of our frozen desserts grew, we decided to start our own company with the goal of supplying restaurants with high-quality frozen desserts like we were lacking in our restaurant at first.

Knowing it’s tough for a small little mom-and-pop restaurant to afford a pastry chef or the equipment to make really good frozen desserts. My goal at the time was to be their pastry chef outside. As we became bigger, we started to compete in a few gelato world competitions and won some awards. 15 years later, I am the current Corporate Chef for an Italian manufacturing company and also teach Gelato University here in North America. Now we have a nationally know artisan brand and we do popups with really cool brands across North America. Brands like God save the Cream in Denver.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Growth is never a smooth road. We struggled when COVID hit as the restaurants closed down and we lost 90% of our business in two weeks. We had to pivot and really start to hand pack pints and focus on what our growth would be post-COVID. Would people be gathering again? We took a gamble and bought a beautiful gelato cart. Handmade in Italy by a company called ISA. Now that people are getting back together, we are selling the cart for corporate events nationwide.

Alright, so let’s switch gears a bit and talk business. What should we know about your work?
What sets myself and Baron’s gelato apart from others is that we are only interested in the healthy growth of our business. As artisans that have a lot of pride in the farmers and people we work with, it is important for us to always have a face with our products we use. We get our dairy from a third-generation processor, which is delivered by another third-generation trucking company. If it’s not seeming our delivery driver Sam, occasionally it’s his father out running the route. We are never going to be a product that lines all the store shelves, Anyone can make a cheaper product, our store shelves are packed with them, we will always stick to high-quality products at a reasonable price.

Can you share something surprising about yourself?
We are truly a family business. Our business is myself and my wife. My sister and both my parents and Uncle Jerry. My Uncle Dick who comes in and washes dishes for free gelato, and my cousins who help me out on the tech side of things.

Contact Info:

• Website: www.baronsgelato.com
• Instagram: @baronsgelato
• Facebook: @baronsgelato