TammieShoots x Legato Gelato: Making Gelato

Today’s tammieshoots x is collaborating with Legato Gelato – a gelato cafe located in Serpong. I’ve decided to switch up the layout of these articles a little bit since I feel like the collaging is not doing the photos justice, so now they will be full size.

This post will talk about Legato Gelato and how it came to be, as well as a behind-the-scenes of making gelato. Hopefully this post can inspire other entrepreneurs wanting to open their own F&B establishments.

Meet the Owners

Legato Gelato was founded by Ristiana Eteng & Kevin Yosua (who recently just got married!). Kevin is a jazz musician – they do have Jazz nights on Mondays – and Ristiana is a photographer. They run this cafe simultaneous to their other professions.

Legato Gelato

A little bit about the establishment:

How the name came to be? How it was founded? We had a few options for the name, but we ended up with Legato because in musical terms it means connecting notes, and we wanted this place to not only sell gelato, but to also build a community. We had this plan in mind way before the store was open, that we wanted to have live jazz music later on as well.

Making Gelato

  • The steps to making gelato:
    Calculate the recipe, and this is by trial and error. Once the recipe is made, we prepare all the ingredients, mix/blender it all together. Then put it in the gelato machine. Let the machine do the work. And it’s done!
  • Challenges of making gelato:
    We want our gelato to be less sweet, but sugar is such an important aspect to make a soft textured gelato. Meaning if we want it to be less sweet, we have to work around with the other ingredients to get the soft texture of a gelato.
  • Favorite flavors
    Almond regal, Ferrero and Mango
  • Tips on photographing food
    Capture it when its fresh, the food has to look good and tempting. Eyegasm is the key! So it makes people want to buy it.

LEGATO GELATO
Ruko golden 8 blok D no 30. Gading serpong, Tangerang

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