Fro-yo girl here. I heard about the Gelato Festival before the pandemic, when it was an in-person festival where gelato artisans duked it out for the title of best gelato in the world. The Gelato Festival started in Florence, Italy in 2010 and the festival moved to various locations, including the US in 2017. They had a stop in LA, so I think that’s how I heard about it initially.
Gelato Festival currently has two brick & mortar locations in Los Angeles, an online gelato store, and distribution in local stores. And yes, sometimes they make froyo. They ship nationwide. The flavors are the best ones from their festival competitions.
I spotted the pints at Cookbook Market in Highland Park (Los Angeles). They only had one flavor and luckily, it was Apricot Yogurt. The pints are $13 each.
Apricot Yogurt: The apricot puree is not blended into the froyo but is swirled in. The froyo part (not the puree) tasted like plain froyo and it was very flavorful and very tart. It was more flavorful than most plain tart froyos. The yogurt texture was thick, dense, and creamy, like high quality ice cream. The apricot puree was thick and sweet like jam or a gelee. The apricot flavor wasn’t evenly distributed because they just added the puree to the plain froyo. Loving the plain tart froyo – it didn’t need the apricot puree.
You know you love me. X0 X0, fro-yo girl.
Looking for more frozen yogurt news, discussion boards, and resources? Check out the International Frozen Yogurt Association website at http://internationalfrozenyogurt.com/. The IFYA is the independent voice of the frozen yogurt industry.
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