It all started with gelato.
We earned our position as industry leaders by working from the ground up with top chefs. In 1986, Pete Palazzolo won over Michigan restaurateurs with samples of his artisan gelato and sorbetto, made fresh to order in small batches from uncompromised ingredients. Soon he was in Chicago, Philadelphia and NYC with similar success.
Palazzolo's has worked closely with America's top chefs ever since to provide customers the very best culinary product, and the right tools for success. When we found that the only gelato pans available from Italy didn't meet expectations, for example, we had our own custom-made in the U.S.
Culinary innovation keeps us going.
Today our 50,000-square-foot dairy can handle practically every product need imaginable – delivered with the same commitment to service and uncompromised quality that we're known for. Because we handle every detail, you can focus on your business, and profit from the wide appeal of our artisan dairy products.