When Covid-19 hit Greater Philadelphia in early 2020, local pasta chef Janine Bruno had never made gelato before. Now her dessert is on its way to potentially being crowned “Best Gelato in the World” by year’s end.
Bruno’s Italian treat recently won the popular vote in a preliminary round of the Gelato Festival World Masters, which bills itself as the “most prestigious gelato tournament in the world.” She’s slated to compete in the American finals next month. If she wins, she’ll head to Italy in December to compete in the world finals against gelato chefs from countries including the Czech Republic, the Netherlands, and Spain.
Meanwhile, Bruno is busy growing her fledgling retail line of gelato push pops. She describes them as a fun, Instagrammable twist on the classic treat, with a nostalgic nod to the Flintstones-branded push-ups that garnered a cult following in the '90s. Flavors include lemon basil, Nutella crunch, strawberry shortcake and the Italian rainbow cookie concoction, inspired by a family recipe, that emerged triumphant at the gelato competition.
Bruno is among many Philadelphia chefs who pivoted their craft during the pandemic by launching new products or partnerships. These culinary stars say it’s all about diversifying their offerings to generate new sales channels, expand their customer bases, and keep up with evolving tastes shaped by Covid-19.
The Business Journal spoke with the entrepreneurs behind five Philadelphia food businesses born out of the pandemic. Here are their stories:
After catering gig, Philadelphia chef transforms into 'Dip Daddy' with new product line
Revolution Taco owner spices things up with launch of retail hot sauces
Philadelphia pasta chef jumps to gelato, supplying exclusive push pops to your favorite restaurants
After restaurant closes, Poi Dog owner gives brand a second life with new line of signature sauces
Lil Pop Shop and Weckerly’s combine popsicles and ice cream in sweet partnership
