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!
Our success and ability to serve our customers is due in large part to our wonderful employees. From our front of house staff, who make sure each customer receives the Gelatiamo experience, to our kitchen staff who ensure our recipes maintain our high standard of quality and freshness, our people are our family. In this post, we feature Lupita Perez our head pastry chef.
When did you join the Gelatiamo team?
Lupita: I joined Gelatiamo on May 10 in 2006 and worked my way up to head pastry chef. I’m celebrating 10 years!
Tell us about your role at Gelatiamo?
Lupita: I am the head pastry chef. That means I arrive at Gelatiamo very early some days. For example, if we have a special order, I’ll come in with enough time to bake and decorate the order before I get started on regular production so that it will be ready on time for the customer to pick it up. Major holidays are another time I usually wake up super early – it’s a busy season for us. Gelatiamo is the best job I could have asked for. I enjoy working for Maria so much and everything we do [at Gelatiamo] is special to me. I’m so thankful for my time here. Maria has taught me so much throughout the years and has empowered me not only at work but in all aspects of my life.
I think having traditional Italian recipes with quality ingredients brings Seattle a little slice of Italy and sets Gelatiamo apart. Our delicious apple strudel, which we make in the fall, has always been one of my favorites. It is made from juicy golden apples with walnuts, raisins, cocoa powder, and just a little bit of sugar in our special strudel dough, not too sweet, just perfect.
What does qualita’ mean to you and how does Gelatiamo use it?
For me qualita’ means a product is made the best it could possibly be made. It means putting the quality of the product first at all times and keeping the customer happy – and in return this makes me happy!
Is there a favorite story you can share about your time working with Gelatiamo and Maria?
Specifically, is there a catering story or a story about a unique order?
One funny story (which also speaks to qualita’ here at Gelatiamo) is from when I first started working at Gelatiamo. I remember someone told me I could use whipping cream to decorate a cake (when I was actually supposed to use merengue). After I decorated the cake I put it in the case and when Maria saw it, she said “What in the world?” and I immediately took it out. I had to decorate that cake again and quickly learned my lesson! It was a challenge to learn how to decorate gelato cakes (because they cannot sit out too long or they would melt) and I would have nightmares about it but now, it’s one of my favorite things to do.
To see Lupita’s cakes (and our delicious apple strudel in the fall) visit our store on Third and Union in Downtown Seattle. Pastries and gelato are crafted each day in small batches from thoughtfully-selected ingredients.
