Philadelphia entrepreneur Galen Thomas launched a one-of-a-kind CBD-infused dessert business in 2018. After training with Carpigiani in 2019, he added artisan gelato to the range.

Learning the craft

Thomas attended both the Frozen Dessert University programme in North Carolina and Gelato University in Illinois in 2019. That training gave him the skills to extend Cloud Cups into gelato.

Production and growth

He makes the CBD-infused flavours in a central kitchen in Philadelphia. By autumn 2020, Cloud Cups was sold in eight stores in Pennsylvania, and in one store each in Atlanta, Los Angeles and Austin, Texas.

• The gelato is 100% organic and comes in 32 flavours.
• All are made on a Carpigiani Ready 302 G TRU-2 batch freezer for ice cream and gelato.
• For recipe development, Thomas uses a compact Freeze & Go, which lets him create high-quality frozen desserts in a small footprint.

What this means for new gelato businesses in New Zealand

A central kitchen supplying several outlets is a proven way to grow without losing control of quality. If you are planning something similar, start with our guide to opening a gelato business, learn the craft at Carpigiani Gelato University, and compare gelato machines for your scale.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.