SINGLE ORIGIN BEAN GELATO – A CHOCOHOLIC’S DREAM!
Trentino Gelato Goes Local To Create Unique Chocolate Decadence
HOUSTON, Texas – Marcelo Kreindel, owner of Trentino Gelato – named “Best Gelato” by the Houston Press – is taking chocolate to a new level with his new line of seven different single origin bean gelato recipes, created with locally roasted cacao sourced from the choco-centric regions of the world. The line will initially be available at Spec’s in Midtown on September 22nd and ultimately at Central Market at Whole Foods in Houston.
“People are beginning to think about chocolate in the same way we might think of wine or coffee. There are minute distinctions that leave a complex layering of distinctive notes,” said Kreindel. Those influences include the type of cacao beans, specific region of harvest and the process of fermentation and roasting – all contributing to the final flavor of the chocolate. To this, Kreindel adds his award-winning gelato recipes utilizing organic natural milk, locally sourced from Way Back When Dairy, which is pasteurized in-house in Trentino’s facility, and other high-quality local ingredients. An innovative emulsion process provides exceptionally light and silky texture in the final product. This “chocolate experience” gelato differs from eating intense chocolate via the typical chocolate bar option. “It’s a gentler introduction and an opportunity to share with more people,” said Kreindel.
Kreindel collaborated with Tejas Chocolate, a new “bean to bar” producer located in Spring, Texas. By overseeing the long and extensive process of the cacao bean from farm to factory, their involvement provides an opportunity for flavor development and a more complex and nuanced final product. “I wanted pure cocoa liquor with no added flavoring,” said Kreindel. “These folks are really dedicated to a quality product – they work directly with growers in all of these countries and roast the beans right here.”
Those countries (and corresponding flavors of Trentino’s Single Origin line) include Venezuela, Brazil, Ecuador, Bolivia, the Dominican Republic, Madagascar and Mexico. Beans from each country carry their own unique flavor characteristics and percentage of cocoa mass in the chocolate. The higher percentage, the darker color and more intense the chocolate taste.
- Venezuela – 85%: One of the oldest cacao growing regions of the world provides beans with notes of toasted cashews, complex and well-rounded with hints of toffee on the finish.
- Brazil – 80%: Beans from this family farm carry notes of berry fruit, followed by toasted nuts and deep flavor. Hints of caramelized sugar are found on the finish.
- Ecuador – 75%: A wild heirloom variety bean from high elevations provide fruit notes like plumb with a hint of jasmine and a lingering, rich finish.
- Bolivia – 70%: Subtle notes hint of black pepper, fruit, toffee and gardenia from these beans, which are mild but complex in flavor.
- Dominican Republic – 65%: These beans provide unique hints of malt biscuit, toffee and tobacco, followed by a rich, malt chocolate finish.
- Madagascar – 60%: From the Sambriano Valley in Madagasca, this cacao produces a red-tinted chocolate with brilliant red very fruit notes that linger within the milder chocolate flavor.
- Oaxaca, Mexico
There will also be a unique “Trentino Blend” – a special recipe combining several of the single origin beans.
We all scream for…
Online sample sales.
That hot-bodied new Dynamo.
Chuck and Blair to finally get back together.
Just in time for a make-you-flush long hot summer, Trentino Gelato’s chef series is back on freezer shelves. A guilty pleasure you can enjoy in the privacy of your own home, the city’s top chefs make a visit to your kitchen by way of gourmet flavors they created for the beloved local brand, like Ryan Pera of Revival Market’s blend of Galveston sea salt and nuts, or others like Sicilian pistachio chocolate, saffron spice and almond fig. A sketch of each toque graces the clean white packaging, and like all of Trentino’s desserts (including a Saint Arnold sorbet), cartons are hand-packed right here in town.
Here’s to hoping for a pulse-quickening climax tonight. With a cherry on top.
Available at Central Market, Whole Foods, Rice Epicurean, Spec’s Midtown and Phoenicia Specialty Foods.
Some featured chefs, pictured from top: Top Chef Masters’ Monica Pope of t’afia, Robert Del Grande of RDG + Bar Annie, Ava and Alto, and Anita Jaisinghani of Pondicheri and Indika.
To read the full article click here.
Despite the generous outpouring of spring showers we’ve seen lately, let’s face it: relentless summer heat will be here before we know. Luckily, the list of local forms of refreshment keeps growing and the options are all much more portable — and delicious — than Barton Springs!
When Marcelo Kreindel relocated to Houston from his native Argentina to manage a software company ten years ago, he felt something pulling him in another direction…it was the call of gelato!
Now the owner of Trentino Gelato, he’s been making high-end, small batch Italian-style sorbets and ice creams for the past five years. Kreindel pioneered a chef-inspired series by collaborating with local Houston culinary greats to create unique gelato flavors inspired by their signature dishes. Now, the Austin chef series is available at both Central Market locations and the downtown Whole Foods Market, with an unmistakable likeness of each chef sketched on every pint.
Look for Shawn Cirkiel’s coconut basil sorbet, mixologist Bill Norris’ honey mezcal gelato, and pastry chef Laura Sawicki’s malted dulce de leche. Summer’s already looking sweeter…
To read the full article click here.
The major cities in Texas have an ever-evolving love-hate relationship with one another, and right now, Austin and Houston or at least our food scenes seem to be falling hopelessly in love.
Texans will always have a great sense of pride in where we live, often spurring friendly competition and teasing, but food seems to be bringing Austinites and Houstonians closer than ever.
Marcelo Kreindel, who owns Trentino Gelato, made a name for himself in the Houston food scene by making the kind of gelato he used to eat as a kid in Argentina and selling it to local restaurants and grocery stores. After the success of a chef series line featuring flavors created by Houston chefs such as Monica Pope, Kreindel decided to do a similar line in the Austin market; it launches next week. He asked eight local notables including Bill Norris of the Alamo Drafthouse, Parkside’s Shawn Cirkiel, James Holmes of Olivia and Iliana de la Vega of El Naranjo to come up with gelato flavors that he would then make and sell in pints. Starting next week, you’ll find the gelatos — which come in flavors such as honey jalapeño, apple bleu cheese and coconut basil — at both Austin locations of Central Market.
To read the full article click here.
How sweet it is: Marcelo Kreindel makes the move from software manager to gelato master
Trentino Gelato – Profiles of innovation
BY CLIFFORD PUGH
08.22.11 | 07:30 pm
Ten years ago, Marcelo Kreindel moved from his native Argentina to Houston to manage a software company. But he always had a yen to start his own business. So four years later, he created Trentino Gelato, a Houston-based company that makes handcrafted gelato like the kind he used to have regularly at home, with the best local ingredients “and a lot of passion,” he says.
He now supplies gelato to restaurants, coffee shops, hotels, catering companies, supermarkets and farmers markets and has a lot of fun doing it. “Gelato is for me something that makes people happy. If you want to eat gelato, it’s because you want to have a good time,” he says.
In the continuing series, Profiles of Innovation, Kreindel tells videographers John Carrithers and Douglas Newman how he returned to Argentina to learn the craft of gelato-making, how he put in practice in Houston and his plans for the future. “Our idea is to keep growing — slowly,” Kreindel says.
Written by Greg Morago, 29-95 Monday, August 22 2011
Marcelo Kreindel, owner of Trentino Gelato, has worked with many passionate Houston chefs by creating gelato and sorbet to their specifications for their restaurants. His 5-year-old business — known for making the richest, silkiest, freshest frozen treats — is a favorite among local chefs looking for local gelato made with top notch ingredients.
Now Kreindel is returning that affection by giving a delicious shout-out to some of his favorite chefs. Trentino Chef Series Gelato offers pints of chef-inspired flavors bearing the likeness of Houston’s best cooking talents. The new line of gelato includes flavors inspired by Monica Pope (t’afia), Robert Del Grande (RDG + Bar Annie, Ava Brasserie, Pizzeria Alto), Anita Jaisinghani (Indika, Pondicheri), Ryan Pera (Revival Market), Nash D’Amico (D’Amico’s Italian Market Café) and Jonathan Jones (Beaver’s, El Xuco Xicana), all of whom have lent their names to Trentino’s new venture.
This week pints of gelato labeled with drawings of the chefs (each chef approved of his or her flavor and helped develop the flavor profile) will be available at Central Market to be followed next week by Whole Foods. Revival Market in the Heights will begin carrying it as soon as it gets inventory.
“He’s always done a great job, so when he approached me on it, it was a no-brainer,” said Pera, whose flavor is Sorghum Sea Salt — a vanilla gelato swirled with a ribbon of bold sorghum syrup from Yoakum and grains of sea salt from Galveston Island. The flavor perfectly captures Revival’s mission of showcasing local ingredients, purveyors and food artisans, Pera said.
Pope, who Kreindel says was among his first big supporters, echoed Pera’s sentiments, saying she agreed to do the project to help someone with a good reputation among local chefs. “He supports us and we support him; it’s simple,” she said. “It doesn’t just promote local chefs, it’s about local ingredients and local concepts. And it’s fun. It’s fun to see my ice cream in the store. It’s not an ego thing, it’s more like me getting behind him.”
Pope, whose flavor is mascarpone gelato with seasonal berries, will be sample scooping with Kreindel on Aug. 27 from 2 to 4 p.m. at Whole Foods Montrose. The pints have a suggested retail price between $7.50 and $7.99.
Kreindel said he’s had the idea for local chef-inspired flavors since he opened his small gelato operation in 2006. “But we weren’t ready. Now we think it’s the moment to make it happen,” said the 36-year-old Argentinean who gave up a career in software management information systems to launch his gelato company. He began small-batch scooping at Pope’s farmers market in Midtown and then attracting chef clients and staking out retail sales at Spec’s, Whole Foods, Central Market, Phoenicia Deli and Rice Epicurean.
If the current chef flavors become popular with customers, Kreindel said he may launch a second round of flavors with the existing chefs and/or add other Houston chefs to the collection. He also hopes that other Texas cities might be interested in a chef series of gelato; and perhaps other big cities in the country. Kreindel said he’d be happy to make them.
Phil Myers, Central Market general manager, is impressed by the range of flavors and the stark, black-and-white packaging (drawings were done by Emily Grenader). “It’s absolutely unique, especially with the chef’s portraits,” he said. “They’re all different and as unique as each chef is.”
At the moment there’s no compensation for the participating chefs, Kreindel said. “Without their help it would be impossible for me to do it,” he added.
But Pope said it’s not about making a profit. “That’s not a concern for any of us,” she said. “When he came to me with this it was, ‘whatever you need.’ ”
That camaraderie is what makes the local food scene special, Kreindel said. And it’s why he created the series with some of his favorite clients and friends.
Plus, Kreindel added, gelato is special — so special he added his own flavor to the Chef’s Series: almond fig.
“It’s not something you have to have to live, but it’s something that will make you happy,” he said. “I like that.”
TRENTINO GELATO CHEFS
Monica Pope — Mascarpone with Berries: Rich mascarpone studded with raspberries, blackberries, strawberries and blueberries.
Robert Del Grande — Sundae Sermon No. 1: Chocolate and coffee with smoked almonds.
Jonathan Jones — Peanut Butter Chipotle: Nutty peanut butter with a smoky chile kick.
Anita Jaisinghani — Saffron Spice: Saffron base with the perfumed flavors of cardamom, fennel seeds and rose water.
Nash D’Amico — Italian Spumoni: a combination of chocolate, house-cured cherry and Sicilian pistachio.
Ryan Pera — Sorghum Sea Salt: Salty, sweet and crunchy with a ribbon of local sorghum syrup.
Marcelo Kreindel — Almond Fig: Lush fig and ground roasted almonds.
Written by Jennifer c., efoodie editor on Wednesday, August 17 2011
Houston citizens are among the luckiest in the world, because they share a town with Trentino Gelato, makers of award-winning, premium, artisan gelato. Gelato master Marcelo Kreindel works with chefs to create fantastically unique flavor profiles—all made with fresh ingredients found at the farmers market and purchased from local purveyors.
Trentino has upped its own ante by launching the Chef Series—pints made with Houston’s best chefs, including Monica Pope (T’afia), Robert Del Grande (RDG + Bar Annie), Ryan Pera (Revival Market), Jonathan Jones (Beaver’s), Nash D’Amico (D’Amico’s) and Anita Jaisinghani (Indika and Pondicheri). The packaging feels as special and handcrafted as the gelato inside, thanks to the black-and-white rendering of each chef, as well as an explanation of the inspiration behind each flavor. The gelato is made with organic and local ingredients, per the chef’s directions. Kreindel also contributed to the series, with almond fig, which he calls a heavenly blend of roasted almond with a special fig spread.
Perhaps most exciting, Central Market is the first to market with these gelatos, which are available at the Houston store only starting August 18. To tease your taste buds, here’s a preview of some of the flavors:
Mascarpone With Berries, by Chef Monica Pope
After falling in love with pure white gelato on a recent trip to Italy, Monica created this gelato spotted with seasonal berries using mascarpone from Sicily.
Peanut Butter Chipotle by Chef Jonathan “JJ” Jones
Smokey, sweet, nutty, creamy, cold and spicy—this kick-ass flavor combination was inspired by JJ’s early experience with peanut-driven mole. Una fiesta en la boca!
Italian Spumoni by Chef Nash D’Amico
Houston’s only authentic Italian spumoni combines three flavors in one pint—made-from-scratch chocolate, house-cured cherry and Sicilian pistachio.
Sorghum Sea Salt by Chef Ryan Pera
Jurassic sea salt found on Galveston Island is the original flavor and inspiration for this gelato. Salty, sweet and crunchy—the boldest creation in any frozen food section!
View the blog here
By Nicholas L. Hall, Tue., Mar. 8 2011
Shortly after sampling St. Arnold Spring Bock, I found out about Trentino Gelato’s sorbet version. Don’t ask me how it took me until now to realize that Houston’s best gelato maker was using some of Houston’s best beer. I don’t know, either. The point is, I got some as soon as I knew I could.
I must have looked semi-mad checking out at the downtown Spec’s, what with my full cart of gelato. I figured that, while picking up the Spring Bock Sorbet, I might as well pick up an extra pint or two. Or ten. There were a lot of flavors, man. I couldn’t choose. Regardless, the Spring Bock was my primary target.
I wasn’t quite sure what to expect. I’ve had beer ice creams before, with mixed results. I can tell you from experience that Shiner Bock makes terrific ice cream, while Guinness just doesn’t work. You can’t even really tell what the finished product is going to taste like, based on the flavor of the beer itself, as the process transforms the flavors significantly. Would Spring Bock Sorbet taste toasty and citrusy like the beer, or would it be something completely different?
As it turned out, it’s somewhere in the middle. The sorbet has a pleasant malty sweetness, but the toasty flavors of the beer come out tasting like coffee in this frozen form. The citrusy hops notes give way to a more floral palate, and the nutty and browned-butter flavors live on.
It didn’t immediately remind me of the beer, but that’s not necessarily a bad thing. The added sugar and textural elements bring out a different side of the beer. It tastes deeper and bolder, but also manages to find some lighter notes not readily apparent in the beer, itself.
Unfortunately, I wasn’t sure I liked it. Compared to the beer, it came across as a bit unbalanced. As I tasted it, it jumped somewhat wildly between earthy and floral flavors. It was actually kind of disconcerting. One second, I was tasting caramel-tinged espresso, and the next taste filled my mouth with potpourri. Then again, those contrasts are kind of interesting. In the name of thoroughness, I decided to finish the pint…
By: By Katharine Shilcutt, Wed., Nov. 10 2010
Like it or not, it’s warm again outside. (At least for now.) Drinking that toasty pint of Saint Arnold Oktoberfest just isn’t the same when it’s approaching 80 degrees and 95 percent humidity. But what if some genius soul turned that beer into a frozen dessert? Artisanal gelato master Marcelo Kreindel is that genius. The man behind Houston’s own Trentino Gelato — the place that supplies gelato and sorbets to many of Houston’s best coffee shops and restaurants — routinely collaborates with the folks at Saint Arnold to create sorbets from the Bayou City brewer.
This fall, you should see pints of Trentino’s latest creation on Spec’s freezer shelves: Saint Arnold Oktoberfest sorbet made with the beer itself. Inside the simple, white cardboard container with only a small Oktoberfest label to identify it, the sorbet is a very light amber color and thicker than you’d expect. I could certainly taste the Oktoberfest brew in the scoop I made for myself: caramel, sweet malt and warm spices. But there was also a slight and unexpected lemony flavor as well. I’ve had Oktoberfest several dozen times and it never tasted lemony before. Was my palate deceiving me? Was I having a weird stroke, like how people smell eggs right before they have an epileptic seizure? Turning the top of the carton over to read the [blissfully sparse] list of ingredients, I saw it: lemon juice. Refreshed in the knowledge that I wasn’t losing my mind, I polished off my scoop with satisfaction. Satisfaction for a still-functioning palate and satisfaction for a sweet and fitting means of enjoying a spicy fall brew in muggy, non-fall weather.
For every Houston restaurant still using Sysco biscuits, there’s a local vendor who’s gnashing his teeth, ready to jump in if given the chance. Yes, the “little guy” local trade has grown steadily and profitably over the past few years as more and more chefs and patrons want to know both the source of the foods they purchase — and the makers, themselves.
Thanks to conscious cultivation by Houston’s amiable food community, we now have outstanding outside vendors at many of the best restaurants and markets in town. Here are a few of our favorite local vendors.
WHAT: Marcelo Kreindel, owner extraordinaire of Trentino Gelato, came to Houston from Argentina nine years ago and immediately noticed a dearth in his favorite dessert. So he did what any entrepreneurial soul would do: created a plan to freeze the problem. Kreindel, who started Trentino four years ago, rooted his business in the local food scene from the beginning. Chef Monica Pope was the first Houston chef to offer a hand, helping Kreindel source local ingredients, giving him space at the Midtown Farmer’s Market, and connecting him to various chefs around town. From the beginning, his mission has been to create the best handcrafted, locally-made gelato Houston has ever had — and he’s doing so on a daily basis. Perhaps that’s because Kreindel features a little something for everyone — all the basic flavors, plus interesting ventures like strawberry lavender, Nutella, chile chocolate, and wild Texas honey.
WHERE: You’ll find Trentino Gelato by the scoops at Crickets Creamery, Coffee Groundz, the Saturday Urban Harvest market and the Sunday Discovery Green market. Or order if off the menus at t’afia, REEF, Pappasitos, Yia Yia Mary’s, Pronto Cuccinino, Grotto and Arturo’s.
Marcelo Kreindel’s greatest wish after moving to America from Argentina eight years ago was that he would once again be able to enjoy a gelato like he used to love at home. And four years ago, he decided to make that dream come true. Kreindel founded Trentino Gelato, which has steadily become the most sought-after supplier of gelato and sorbet in Houston. His dazzling selection — aside from the standard dulce de leche, he also creates flavors like fig with walnuts, wild Texas honey, caramel popcorn and guanabana — and use of local and seasonal ingredients make his gelato the best indulgence in town (and it’s healthier than ice cream, to boot). Although without a traditional store for now, Trentino Gelato can be found at local farmers’ markets, shops like Coffee Groundz and Cricket’s Creamery and stores like the Midtown Spec’s, as well as high-end restaurants like Glass Wall, Reef, The Grove and t’afia.
Watch local beer sorbetti being made
By Alison Cook, February 2009
For your synergistic weekend viewing pleasure: Cook’s Tour presents this charming video in which local gelato guru Marcelo Kreindel, of Trentino Gelato, makes sorbets out of beers
from our own St. Arnold microbrewery.
The beers involved are of the Spring Bock, Brown Ale and Root persuasion; and our host is
Lennie Ambrose, St. Arnold’s marketing manager. He’s got an easy way before the camera
that has me looking forward to more vids. Food Channel, take note.
I always admired the way Trentino’s gelati and sorbetti looked basking in their metal
containers, like so many striated, foamy ocean waves cast up on the shore. Now I know
how that happens, which means one less thing in the universe to puzzle over.
By the way, St. Arnold’s Saturday afternoon brewery tours & tastings at the northwest
Houston plant are legend.
And Kreindel’s very fine gelati and sorbetti can be purchased at a variety of local farmers
markets, coffee shops and retail establishments, including Spec’s, Rice Epicurean, Belden’s
By Katharine Shilcutt, January 2009
The dulce de leche gelato was masterful: velvety smooth with that familiar thick sweetness, but not overwhelmingly so. Some dulce de leche treats take on an overpowering, sickly sweet caramel flavor, but not this gelato. The shards of dark chocolate scattered throughout added a welcomed bite to the texture and the creamy taste.
Dulce de leche is the most popular flavor at home,” the gelato’s creator explained to me. “There, you always get dulce de leche and something else. There eight or ten different varieties of dulce de leche on the menu. It’s my favorite.”
Marcelo Kreindel, the man behind the dish, speaks like a Zen master of artisanal gelato, but his path towards gelato nirvana couldn’t have been a more unlikely one. Born and raised in Buenos Aires, Argentina, Kreindel moved to Houston eight years ago to open the U.S. branch of the Argentinian software company he was working for at the time. Four years later, he’d grown tired of the office life and desperately missed the heladerías of home. Shortly afterwards, Trentino Gelato was born.
Heladerías are the coffee shops and bars of the strongly Italian-influenced capital of Argentina. Besides being located on every corner of the city, they’re also meeting places for friends and family, where you linger and catch up and enjoy an afternoon over expertly-crafted gelato and a cup of coffee.
The heladerías themselves are downright gorgeous, with warm woodwork and inviting seating — no Baskin Robbins plastic booths here. The gelato is not out on display in cases. Instead, it’s stored in airtight cylinders. This is for two reasons: first, you don’t need to “see” the food at a restaurant beforehand – you should simply trust that it’s good owing to the freshness and quality of the ingredients. And second, the cylinders keep out the air, which can make the gelato look “old.”
Presentation of your gelato in Buenos Aires is elegant yet simple; your gelato comes in either a waffle cone or in a simple white dish alongside your cup coffee. It’s an entirely different experience overall from our ice cream shops and coffee bars.
Kreindel missed this aspect of home the most, although he was quite happy living in Houston and didn’t want to leave. It was out of this longing for home that he created Trentino Gelato. As he puts it, “The relationship with happy moments, something you choose to do – choose to enjoy and take time out to do,” was important enough to reconstruct in Houston.
Of course, that’s easier said than done for someone who has no background in making gelato. So Kreindel self-financed a month-long trip back to Argentina, where he learned all the aspects of gelato-making under the stewardship of one of the country’s top gelato consulting firms. That’s right: owing to the massive popularity of gelato in Argentina, gelato consulting firms are big business.
The first thing he learned was how to create the perfect formula, a delicate balancing act of water, sugar and fat. Unlike ice cream and pure Italian gelatos, which use heavy cream, Kreindel’s gelato uses only whole milk, which results in 30% less fat than ice cream (Kreindel prefers the smoother texture, too). And when he found his ideal balance, he began to experiment with flavors.
Fittingly, dulce de leche was the first flavor that he created. He imported the dulce de leche itself straight from Argentina, a practice he continues to this day. His repertoire today consists of over a hundred gelatos and sorbets, some of which are seasonal, organic, sugar-free or even Kosher. He attributes the wide variety of flavors to all the chefs he’s worked with over the years.
In the initial stages of creating his gelato business, Kreindel discovered that it wouldn’t be financially feasible to create a freestanding heladerías right away. Instead, he decided to work with local chefs and restaurants to figure out how they could incorporate his gelato into their menus. Chefs like Monica Pope, Tony Vallone, Nash D’Amico and Bryan Caswell quickly took to Kreindel’s methods of creating small, handmade batches of gelato using only high quality (and local, whenever possible) ingredients.
Pope requested flavors like cucumber-cilantro-lime and habanero-tomato sorbets for her menus, while Caswell requested tamer flavors like guajillo honey. And D’amico taught Kreindel the secrets behind creating the best spumoni in town. In the meantime, Kreindel also marketed the more mainstream flavors like amaretto and mango to local grocery stores and farmers markets.
Selling his wares at the farmers markets has become one of his favorite pasttimes, because of the connections he forms with his customers. ”It’s a way to talk to the people who are actually eating the gelato,” he says. ”They come with suggestions and ideas. I have regulars who come every week for a supply, they keep it in their freezer and come every week to get a new flavor. I have people that grow fruits on farms and bring them to me and say, ‘Do this for me.’ A couple that got married in Illinois shipped my gelato all the way up there for the wedding; that was very special for me.”
In addition to selling his gelato at farmers markets around town, he enjoys purchasing many of his ingredients there, too. Kreindel prefers local, fresh ingredients from farmers markets, he says, “despite the fact that they take longer to clean and prepare. The flavors are stronger and more intense; they just taste better.” The hard work that goes into each hand-crafted batch is evident in its taste and quality.
Getting started in his own kitchen required just as much work. Kreindel started out in a kitchen behind a bar that, while cramped and with limited hours, was at least free. After that, he worked in trade for Mark Lewis at Yapa Kitchen, exchanging gelato for rent.
Today, Kreindel runs the entire operation out of a 2,500 square foot commercial kitchen in East Downtown near Urban Harvest that he rents from developer Alan Atkinson. This location excites Kreindel as much as creating the gelato, as he shares Atkinson’s vision of revitalizing East Downtown.
In addition to support local farmers, Kreindel is a fan of supporting local businesses. On the day of our tasting, he’d been in his kitchen with Lennie Ambrose of Saint Arnold’s Brewery and Jonathan Cohen of Coffee Groundz, concocting batches of sorbet out of three of Saint Arnold’s beverages: the Spring Bock, the Brown and the root beer. CoffeeGroundz — which sells Trentino Gelato alongside its own coffee and pastries — held a tasting of the new flavors that night, where all were well-received. The Spring Bock sorbet in particular was lightly sweet with subtle hints of malt and citrus, and even seemed to retain a carbonated, bubbly consistency. It was the hit of the night.
Asked about the Saint Arnold’s creations, Kreindel just said that he hopes the flavors will be popular enough to go into production so that he can not only add new items to his rotation, but also cross-promote another homegrown business. If there’s one thing that stands out besides his love for gelato, it’s his love for Houston. He’s happy to be in a city where people have been so eager to help and assist him along the way, and is just as eager to help out the community and support others with his company.
Although Kreindel hasn’t lost sight of his eventual goal — to run a standalone heladerías just like those back home in Buenos Aires — he’s focusing for now on growing his business and constantly experimenting with new flavors. His staff of four helps him in this pursuit, assisting him in creating and delivering the gelato. However, it’s important to note that Kreindel still does most of the delivering and creating himself; he is adamant about never being removed from these processes, as he says they help him learn and grow.
Lately, he’s been experimenting with unusual pairings and exotic fruit. Some of the pairings — such as strawberry lavender — have proved so popular as to be put into constant production. Others, such as with pear with hazelnut and caramel, raspberry with rosewater and yuzu with orange blossom water, have been requested by clients (in this case, Jackson Hicks) and used at parties and events throughout the city, but aren’t yet in the rotation.
His clients have also been instrumental in obtaining exotic fruits for him to experiment with. Kreindel’s favorites at the moment are lucuma, chirimoya and guanabana, tropical fruits from South America that he’s confident will prove popular with Houston’s multicultural palate. And therein lies the secret behind the perfect pairing of Kreindel’s gelato and his adopted hometown: “I love the openmindedness of people in Houston. They love to learn new things and try new things. People here will not only try new flavors but also appreciate them, too. The people make the city beautiful.”
Trentino Gelato can be found at local retailers such as Spec’s and Rice Epicurean, restaurants and coffee shops like D’Amico’s and Coffee Groundz, at Discovery Green on Sundays and at farmers markets throughout Houston.
El sabor de la nostalgia convertido en triunfo
CAROLINA AMENGUAL Para La Voz
Kreindel y su empresa, Trentino Gelato, surten de helado artesanal, o gelato, a restaurantes y supermercados de Houston.
Kreindel y su empresa, Trentino Gelato, surten de helado artesanal, o gelato, a restaurantes y supermercados de Houston. También venden su producto en ferias vecinales con sabores que van desde los clásicos, como chocolate o vainilla, a los innovadores, como fresa con lavanda o limón con tomillo. Kreindel tiene tres socios que aportaron capital, pero es él quien está al frente del negocio. Nació en 1975 en Argentina. Estudió Sistemas de Información, está casado y tiene dos hijos.
1.¿Cuándo llegaste a Houston?
El 5 de mayo de 2001. Trabajé por 11 años en un grupo económico de Argentina y en 2001 fui transferido a gerenciar la oficina de la empresa aquí.
2.¿En qué se diferencia tu producto, el gelato, del típico helado?
El gelato tiene 30 por ciento menos de grasa que el ice cream y 20 por ciento menos de aire, lo que hace que parezca más cremoso y con mejor textura. Y el hecho de tener menos grasa hace que el gusto sea más intenso.
3.¿Qué te motivó a pasar de administrar una empresa a vender helado artesanal?
El gelato fue algo que extrañé desde que llegué. Extrañaba no sólo el producto, sino también el lugar de encuentro. Si uno va a comer un helado es porque quiere pasarla bien.Una vez que tomé la decisión, en el 2005, de dedicarme al gelato, renuncié a la empresa (argentina) y me jugué de lleno.
4.¿Qué hiciste para concretar tu sueño?
Viajé a Argentina. Al ser parte de nuestra cultura por la inmigración italiana, el gelato es un producto que está presente en la vida diaria. Me capacité en cómo elaborarlo, elegir ingredientes y manejar el negocio. Me llevó un año poner el negocio. Hallé un nicho porque vi que los chefs en los restaurantes (de Houston) tenían necesidad de incorporar nuevas opciones de postres en el menú. Entonces cambié el modelo de negocio de atención al público por (un modelo de venta) al por mayor.
5.¿Cuáles han sido tus mayores retos?
Generar los primeros clientes, tener oportunidad de mostrar mi producto y aprender a organizarme para dedicarme, con recursos limitados, a todas las actividades: producción, administración, pagos, cobros, compras, planificación, marketing, ventas. Tengo gente que me ayuda, pero a mí me gusta ser parte del día a día del negocio. No quiero perder contacto físico ni con el producto ni con el cliente.
6.¿De quién tomas ideas para inventar nuevos sabores?
Al interactuar con chefs, aprendo a crear nuevas combinaciones. También traigo ideas de Argentina.
7.¿Qué ingredientes no pueden faltarte?
Azúcar, leche y frutas.
8.¿Cuál es el secreto de un buen gelato?
La calidad de los ingredientes, una receta equilibrada y una buena máquina (batidora).
9.¿Hacia dónde va tu empresa?
Tengo muchísimo por crecer en la venta mayorista. Estoy empezando a crecer en la venta en supermercados y restaurantes, hoteles y caterings. Pero nunca descarto la posibilidad de abrir un negocio propio.
10.¿Qué piensas de la situación de los indocumentados?
Me gustaría que haya una normalización de la situación que beneficie tanto al inmigrante como al ciudadano. Este país fue hecho por inmigrantes y, aparte, el inmigrante agrega riqueza cultural y fuerza de trabajo.
11.¿Qué esperas del próximo presidente?
Me interesa que pueda rever el tema (de la salud) y poder brindar un sistema de salud y un seguro médico accesible para todos.
By Robin Barr Sussman, February 2008
Gelato master Marcelo Kreindel of Trentino Gelato (www.trentinogelato.com) loves working whit chefs to create unique flavors – Strawberry lavender or ginger gelato, anyone? It’s old hat to find his gelato at culinary classics like T’afia and Tony’s – they have long scooped his rich, dense Italian ice cream for dessert. Now we can also lick the lusciousness at D’Amico’s (5510 Morningside Dr., 713.526.3400) and the new Midtown Coffee Groundz (2503 Bagby St., 713.874-0082).