This year marks the 20th anniversary of Gelatiamo serving perfectly crafted gelato and pastries in the heart of downtown Seattle. Founded by Maria Coassin, Gelatiamo’s recipes are inspired by her love of Seattle and her family’s 200-year heritage in baking. Using only thoughtfully-selected, natural ingredients, Gelatiamo’s recipes are made each day in small batches. Throughout this year we’ll feature stories, people, partners and milestones that have been a significant part of our history. Come enjoy gelato with us!
Happy Father’s Day to all the fathers of the world! Being Italian, the word family has a lot of meaning to me. Father’s Day in Italy falls on a different day than in the U.S. It is always on March 19th, so most of the time it would happen on a weekday.
In our family, cakes were never an option (we had enough of those in our bakery). It was always big hugs and a card when we were little, and really about cherishing our father’s presence in the family more than gifts. I am who I am for the strong values, beliefs and ethics that were shown to me by my father. I grew up with a lot of love (sometimes the tough kind) and I miss having him to regularly turn to. But lucky for me, it is a time of technology so the distance is easier to manage. Not as powerful as a hug, but it helps!
Your father was an incredible positive influence in your decision to launch Gelatiamo – is there a particular moment in that journey that is significant to you and him?
I can tell you that without my father there would be no Gelatiamo in Seattle. When he came to terms with the fact that I was indeed moving to the States (he had a very hard time acknowledging it and I believe he was in denial for a long time), it was his idea to open a gelateria. He spent so much time studying the gelato business in Italy, talking to customers, visiting other gelaterie and equipment companies. Each time we talked it was about opening a gelato business. Of course, with the extensive experience he brought from the baking industry, the idea of combining pastries with gelato came naturally. Today we still use the same pastries and cookie recipes he brought me when we first opened.
Gelatiamo is inspired by your family’s baking history – now managed by your father. Tell us more!
My family bakery, Panificio Coassin, is more than 200 years old. It first opened in Portogruaro, a town in the Venice province where my father’s family is from. When my grandfather met my grandmother he decided to close the bakery there and relocate it to Maniago, her hometown (and mine) in 1908. Today, the bakery and three retail locations supply more than 40 different kinds of breads along with cookies, cakes, pizza al taglio (pizza baked in a sheet pan), focaccia, grissini (breadsticks), croissants and so many other amazing baked goods. Everything made fresh each day by my brothers and their team.
