Today we’d like to introduce you to Michael Buch
Hi Michael, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I was getting out of the corporate world and wanted to find a career that I had control over, allowed me to be available to my kids (who were in grade school at the time), was fun and would allow me to express myself creatively. It sounds crazy now, but we decided on gelato even though we had no knowledge other than how to eat it! Turns out eating it is a lot easier than making it.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
After 18 years I can say that it was A LOT of work to get to where we are now. Nothing is easy but everything is possible when you set your mind on something and you have a great team around you. The biggest challenge was perfecting our recipes (which I am still doing). I kept a pad of paper with me at all times and would jot down notes about possible adjustments to recipes so I could free my mind. I was consumed by it. It was exciting to get in the next day and experiment but it was also mentally exhausting. It was tough to simply believe in myself and trust that the product I was making would be as good to others as it was to me. I think it worked.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Our Silver Lake shop makes small batch gelato (dairy and non dairy/vegan) from the best ingredients available. We offer many non dairy options as well and customers are always pleased that they taste amazing and have a great texture. I make weekly visits to local Farmer’s Markets to hand pick produce that I will later turn into gelato. We are well known for the intensity of our flavor profiles and the fact that it actually tastes like what it’s called! The texture also has to be right. During the Summer you can find fruits like Santa Rosa Plums, Peaches/nectarines (white/yellow), pluots and apricots that we get from Arnett Farms. Other times of the year it might be Meyer Lemon, Blood orange and Meyer Lemon from Nicholas Family Farms. Either way, we rotate our flavors all the time so you’re sure to find something new each time you visit us. We also source coffee from a local roaster (Tectonic Coffee) so grabbing an affogato (gelato + espresso) is always a treat. Ultimately, I believe all food establishments are in the hospitality business ultimately. Therefore, service is so important. We are part of the ever decreasing local, small businesses and we really get to know our customers. We know what our regulars like (flavors, etc) and are happy to take personal flavor requests and call when we have it. We are able to offer an experience that larger, corporate businesses can’t and won’t. I’m a big believer in small businesses!
Is there a quality that you most attribute to your success?
Great product + great service. You get the great product by using great ingredients. You get the great service by hiring great people and ensuring that they feel valued. When a customer walks into my shop it’s like they are guests in my home.
Contact Info:
- Website: https://www.pazzogelato.net
- Instagram: pazzogelato
- Facebook: pazzogelato
- Yelp: pazzogelato
Image Credits
Stephen Quiroa
