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Restaurants

Froshberg Gelato (Urban Eatery)

Posted by Robyn Urback / Reviewed on July 23, 2012 / review policy

froshberg gelato torontoFroshberg Gelato is a franchise. But that doesn't mean gelato connoisseurs should turn their noses up at this Italian ice cream option. Located in the Eaton Centre's Urban Eatery food court (and occupying a stall with Crepe Delicious), this gelaterie (yes, I think I can call it that) handcrafts its gelato on location each day. It offers 28 different varieties daily and uses fresh, natural, and even seasonal ingredients to craft its creations. A franchise, you say? Perhaps something worth getting behind.

froshberg gelato torontoOf course, that was the belief of now-franchise-owner Peter Jiang, who came across the Froshberg opportunity at a franchise show. After learning that the company would have a stall in the brand new Urban Eatery, Peter decided to give the gelato world a whirl and became a franchisee.

What followed was gelato training and the bestowment of Froshberg recipes, and Peter learned the art of how to make the frozen dessert. But after a while, he decided some things are best left to the experts.

froshberg gelato toronto"We have an Italian gelato-maker with 15 years experience working with us," he says. I have trouble stirring up a mental picture, and I keep coming back to the Great and Powerful OZ. "Right in there," he says, pointing to the closed-to-the-public area behind his aproned staff. "He works with us every day."

But Peter hasn't delegated out all of the creativity. "I'm Chinese," he says. "So I've tried to introduce some Chinese flavours — green tea, black sesame, and taro, you'll see those sometimes." He's also taken customer suggestions (which included developing a maple walnut option) and seasonal options.

froshberg gelato toronto"Peaches are in season now, so we have a peach flavour made with Ontario peaches," Peter says. "And for Thanksgiving, we'll have pumpkin pie, and gingerbread for Christmas." Many of the fruit gelatos come dairy-free, and the occasional batch of a common flavour (i.e. hazelnut) will be made with soy milk instead of regular milk. As with most gelato shops, the varieties are constantly changing.

froshberg gelato torontoWhat you won't necessarily find here is intricate gelato art, where the display is transformed into a showcase of frozen creativity. Unless you arrive early, that is. "Especially in the summertime, it just sells too fast," Peter says, swiping through some pictures on his iPhone to show me what the untouched case looks like.

froshberg gelato torontoAt this point in the afternoon, however, most of the flavours are past their halfway-eaten point. So I, of course, contribute. I sample a couple varieties, including the seasonal peach and the top-selling Ferrero Rocher. While I almost always prefer fruit-flavoured gelato to others, I must say that the Rocher won me over.

The peach, still, was quite delicious with a wholly natural peach taste, though I found the flavour a bit milder than I was expecting and the texture just a tad icy. The Rocher, on the other hand, was creamy as could be, with a well-balanced mix of chocolate and hazelnut flavours (and chocolate bits!) and just the right amount of sweetness. I was sold.

froshberg gelato torontoFroshberg Gelato sells its gelato in three sizes ($4.25/ 4oz, $5.25/ 6oz, $6.25/ 8oz) and also offers shakes and smoothies. Open regular Urban Eatery hours, it may not be Little Italy, but it can make a mean chocolate hazelnut gelato just the same.

froshberg gelato torontoPhotos by Irina No

Discussion

11 Comments

horizon / July 23, 2012 at 09:59 am
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Too bad you cant mix flavours
margarets / July 23, 2012 at 01:01 pm
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I've tried their gelato and it has a chemical undertaste. The watermelon tasted like watermelon lip gloss. So, no, I really can't agree that this is good gelato.
RS replying to a comment from horizon / July 23, 2012 at 02:46 pm
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You can mix flavours, just not in the small size cup (which is standard practice amongst most gelato places).
Some Guy / July 23, 2012 at 02:55 pm
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Elitist.
michelle / July 23, 2012 at 03:46 pm
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Of course it has a chemical under taste. See how it says PreGel on all the flavour signs? That's a company that make flavourings , stabilizers and thickeners for gelato. You can basically open a few packages add milk or water , freeze it and have gelato. Most gelato places in the city do this.
Yes they can add their own flavours like peaches in season etc.. but I would be that rather than having just fruit and sugars their fruit flavours have a thickening gel added. The dairy based flavours rather than having just milk, eggs , and whatever flavour add in are really just a base of milk, PreGel stabilizer and a flavour.
Does it sound traditional and delicious when you understand what is really in it?
margarets replying to a comment from michelle / July 23, 2012 at 04:31 pm
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Yuck re: "PreGel".

I don't think the gelato place near my house uses this stuff because their stuff never tastes like chemicals. I think they are running an old-school joint.
seanm / July 23, 2012 at 10:42 pm
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They might not use PreGel flavours, but could still use the texturizers. It's likely something to the effect of carrageenan, or carob bean gum, which you'll see in a lot of manufactured ice creams, frozen yogurts and dairy products. Are they bad for us? Not necessarily; but it's unfortunate to see how difficult it is to escape the pervasiveness of food "technologies", even in purportedly authentic foods nowadays.
MrsPotato / July 24, 2012 at 01:40 am
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I guess the writer of this has never had real gelato.
MrsPotato / July 24, 2012 at 01:43 am
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Made Fresh?
You mean from a mix ...

All of those 'special' flavours are pre mixed - check out this list:
http://www.pregelcanada.com/en/products/category.asp?id=195

So nasty.
Shlomo / July 24, 2012 at 03:36 pm
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I prefer the reviews by Gues
t Contributor.
GelatoEnthusiast / July 24, 2012 at 04:21 pm
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Like many consumable products in the market, the production of gelato making has changed over the last 50 years for many reasons including consistency, shelf stability, high yields, sourcing of flavours globally, machine technology, etc. To understand gelato making, is to understand that stabilizers, texturizers, and yes, powdered mixes are a necessity. These mixes you speak of are about efficiency and consistency but coining them as “artificial” is a misinterpretation. The point of the mix is to have the product premixed and ready-to-go with all of the raw ingredients to handle the high volumes these gelaterias experience – and let’s be clear, almost all gelaterias use a form of a mix. These mixes contain ingredients such as stabilizers of guar gum (guar beans), milk powder, sugar, dried fruit pieces, dehydrated flavours, natural colourants, etc. all of which are not “artificial.” Are there some mixes that contain artificial products yes, but unless you truly understand each and every ingredient, and every product that companies such as PreGel manufacture you are making an uneducated statement. I encourage all of you to take a minute, learn about these different processes and products for gelato making, call companies such as the one you mentioned and see what you can really learn and understand.

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