I started La Stella Gelato in 2025 because I wanted to start a business where I could connect with people in my community. As I’ve been working as a freelance graphic designer from home since my kids were born (mom of 3), I felt the urge to start something new. I just cannot sit still.

I had lots of ideas for a business before settling on gelato:
- Ice cream/food boat
- Tuk tuk bike taxi in E.I.
- Ice cream truck serving out of a vintage Volkswagen van

While scouring Instagram for business ideas, I saw a gelato cart at a wedding, and thought about how there was nothing like it in this area. There are plenty of ice cream shops and trucks, but no one was making gelato, and no one had an elegant way of presenting ice cream at an event. I started researching classes, equipment, and eventually found a commissary space to get started.

Am I Italian? No.

Have I been to Italy? Also, no.

Do I have experience making ice cream? Does working as a fountain girl at Friendly’s in the 90s count? I have lots of experience making Fribbles and Jim Dandy banana splits.

Last fall, I took a professional gelato and sorbet-making class in California, where I learned the art of balancing gelato and sorbet recipes from Maria Coassin, Italian-born owner of Gelatiamo in Seattle, Washington. I brought back my recipe book and started practicing right away. I’m still learning and creating my own recipes with some trial and error, and I’m thankful for my family, wonderful neighbors and regular customers for trying all of my experiments.


The mission of La Stella Gelato is to share handcrafted frozen desserts in a totally unique and interactive way. The gelato cart sparks joy and conversation, and create a memorable experience for guests and myself!