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cream shops and ice cream equipment manufacturers like
Carpigiani are collaborating and offering advice to help restau-
rants and start-ups launch their own ice cream business.
On the other hand, after being crazy about Instagram-
mable ice cream for a few years, people are now “reverting
to taste-based consumption rather than purely visual” for ice
cream itself, pointed out by Mortarotti. Therefore, fresh,
natural artisan ice cream like Carmela Ice Cream will contin-
ue to grow in popularity.
While the trendiness of artisan ice cream thrives, so does
the competition in the industry. Chan said: “I think that the
artisan ice cream scene is set to become a lot more competitive
and innovative. There’s been a lot of emphasis on presentation
Photo / Carmela Ice Cream
and an increasing number of unique flavors coming out.” Yet,
with nearly 200 innovative flavors, in May, Tom’s Palette moved
to their new home, which has a much bigger space and a ded-
icated R&D work station. Photo / Carmela Ice Cream
As business owners, these artisan ice cream founders
know the art of business by heart, just as they know how to
make the best ice cream.

Carmela Ice Cream

Carmela Ice Cream was started out of a passion to
create a handmade ‘farm to table’ ice cream
concept using fresh, seasonal ingredients.
Simplicity is at its core. In 2011 it opened its
Pasadena creamery initially to support their
Beyond Retail the food and beverage industry before and were facing prob- farmers markets, wholesale, and catering before
lems with their equipment and business strategies, Chan and focusing on their retail business. Today Carmela
In many places, especially those in developed regions, his team not only helped solve these problems with their Ice Cream focuses even more than ever on their
Photo / Carmela Ice Cream
shops and farmers markets. And customers are
the ice cream market is full. For example, the market size of gelato showcase but also gave them advice on differentiating
their number one priority.
the ice cream industry in the US has only grown 1.4 per cent themselves in the market.
carmelaicecream.com
in the last five years, which is slower than the economy Moreover, as an instructor with Carpigiani Gelato Uni-
overall, and slower than the Consumer Goods and Services versity, Chan realized that a lot of his students didn’t have any Tom’s Palette
sector according to IBISWorld, an international industry and practical experience in the ice cream field. That’s where he
marketing research company. saw the opportunities to start consultation services to help his
Tom’s Palette is one of the oldest ice cream
The same thing happened in Singapore. That’s why Tom’s customers to “better understand and appreciate the process.” parlors in Singapore, and they pride themselves on
Palette has expanded the business beyond just selling ice cream. He said: “I noticed a gap in the market for consultation creating unorthodox flavors. Their philosophy
“The market in Singapore is becoming quite saturated and we when it comes to opening and running a gelato store. We revolves around fresh and natural ingredients, and
can’t really depend just on retail, so we’ve started collaborat- understand where they’re coming from because Tom’s Palette every cup or tub is made without the addition of
stabilizers, premixes, or artificial flavoring. Their
ing with cafes to serve our ice cream,” said Chan. started out the same way. I don’t want to see passion and hard
new shop opened in May at 51 Middle Road,
One of their successful collaborations is with the local work go to waste.” From providing advice on ice cream ma- #01-01, Singapore 188959.
cafe MADLYGOOD. As the founders had no experience with chines to customized flavor development, in fact, more ice tomspalette.com.sg

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