Italian Cool--Dolcetti Gelato

Dolcetti Gelato has experienced meteoric success since husband and wife Mark and Elizabeth England began selling gelato at the farmers market, just three years ago! As artists, the England's apply the same dedication to gelato they would to paint and canvas. Indeed, they've studied with the best gelato artisans in Italy, the home of gelato. With a second location now open in Park City, they've obviously found a home for "Italian Cool" in SLC!

For location and hours, or to read about their gelato offerings, go to their website.

1) Why gelato? Did you consider other 'artisan' foods?

Because we are both artists we have this inherent focus on quality and making the best. Gelato is simply the best ice cream there is so it was a natural direction to take. I love cooking so there are always other things I would love to make at the store, but I have my hands full keeping gelato made every day. We chose to make crepes as well, as they are pretty simple and can be made fresh to order with lots of variations. My favorite crepe is spread with nutella, filled with stracciatella gelato (chocolate chip) and strawberries with whipped cream on top. Our espresso and Tea Grotto teas are also a good addition to gelato. We offer affogato, which is espresso or hot chocolate with a dollop of vanilla gelato. We also have imported Italian artisan foods such as olive oil, bruschetta spreads, pastas, and marinara.

(Mark and Elizabeth England in Italy, the home of Gelato.)
2) Please describe your beginnings at the Farmers Market. How long did you do that? At what point did opening your own digs become obvious? Why?

Everything pretty much started at the Farmer's Market three years ago. We had so many eager customers each Saturday who loved our gelato and kept asking where they could get it during the week that it was a natural progression to move to a permanent location.

3) Was this the plan all along, opening two locations (maybe more), or did your success just 'happen.'

At the beginning we didn't really know what would come next. As we continued to do well it made sense to open our original location in Sugarhouse. The opportunity to open a store in Park City came along and seemed like a good second location so we dove in. We are contemplating a few more locations but are happy putting our energy into developing the market in P.C. right now. Making artisan gelato requires a lot of personal care and supervision, so we have to be careful as we expand to also make sure the quality isn't compromised. You simply cannot mass produce it or franchise it.

4) Both you and Mark are artists.? Which skills did you develop as an artist that you use most in owning, and running this business?

I love creating spaces as I graduated in design, so it was fun designing the locations, especially Park City, where we could design it from the floor up. The creativity that comes with artistic training helps when it comes to creating new flavors and how to present the gelato and store. Mark is an accomplished artist, so it was great to have lots of wall space in Park City to hang some of his art.

5) Why did you choose Park City for your new location?

It is an untapped market and the locals as well as the tourists are a sophisticated group. Most have traveled a lot, are familiar with Italy and gelato and appreciate being able to find gelato in their neighborhood.