The Elvis from Cremalosa.
Add-ins will be preserved at the shop from local berries and fruits, and Ford will import nut pastes from two regions in Italy: pistachios from Bronte, Sicily, and hazelnuts from the renowned nut-growing Piedmont region.
In addition to scooped gelato, layer cakes and popsicles, Cremalosa will also serve boozy shakes like “The Elvis” with banana pudding gelato, peanut butter, bourbon whiskey, vanilla wafers, whipped cream and bacon; adult affogatos; canned beer; and wine by the glass or bottle.
The Decatur shop will serve as a hub for the business’ wholesale operations, and the gelato will be available to restaurants and grocers around Georgia. Ford is also available to make custom gelato flavors for special events.
The 1,000 square-foot Cremalosa space was designed by local architect Brian Finkel and will be constructed by local contractor Ben Lassbeck of LCM INternational, with interior design from local designer Scott Long. The space will feature high-top window seating and an outdoor patio that overlooks the Stone Mountain Bike Route.
Cremalosa owner Meridith Ford.
Atlanta native Ford started out as a pastry chef and earned her pastry degree from Johnson & Wales University, where she taught for seven years. She also served as a dining and head food critic at The Providence Journal and served as the AJC’s dining critic and food writer from 2004 to 2010, and still serves as a contributing writer.
Most recently, she worked in pastry for owner Riccardo Ullio of Sotto Sotto, Fritti, Escorpion and Novo Cucina, where she developed the latter’s gelato program.
“Cremalosa is the culmination of many years of big dreams, gelato-making research, practice, and lots of love,” says Ford in a prepared statement. “I’m thrilled to share a new take on gelato with our neighbors in Decatur.”
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.