Único Artisan (un vrai!) Glacier a besoin de votre soutien !

Help two gelato lovers to continue their adventure !

Project visual Único Artisan (un vrai!) Glacier a besoin de votre soutien !
End date
Out of €5.700
109 %

Único Artisan (un vrai!) Glacier a besoin de votre soutien !

<p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516675/how_it_began-1526405675.png" /></p><p>Hey Kissbankers !</p><p>&nbsp; &nbsp; We are the taste promoters, we spend all our time to taste and discover new quality&nbsp;products, which are also grown&nbsp;respecting the environment and have a special taste (that you will remember!)&nbsp;: this is the reason we are working with local farmers, producers of our province located less than 100 km. (The proximity allows us to fix the tastes as fast as possible in negative temperatures !)</p><p>&nbsp;</p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/514352/Julia_et_Tiago_vitrine-1525870117.jpeg" /></p><p>&nbsp; &nbsp; We first met at &nbsp;the Paul Bocuse Institute, then we had worked for Michelin-star&nbsp;French Chefs in Paris or Lyon, and then U-turn: Why not to move for pastry? Julia leaves and went to learn from Richard S&egrave;ve (Relais et Desserts team member) and then took the position of&nbsp;sous chef of pastry in Sydney at the Sofitel. Tiago decided to go to Shanghai at the &quot;school&nbsp;restaurant&quot;&nbsp;of the Institut Paul Bocuse&nbsp;to train Chinese students at&nbsp;French culinary techniques and restaurant management. The very creative ice-cream Chef Pierre Geronimi called us to launch his own luxurious ice-cream shop in Monaco, and&nbsp;to develop premium ice-cream. &nbsp;After one year and the shop already set, we&nbsp;wanted to use our strong entrepreneurship to start the company of our dreams in Lyon,&nbsp;home of the French gastronomy, house of the Epicureans.</p><p>&nbsp;</p><p>&nbsp; &nbsp; We quickly observed that<strong> handicraft </strong>doesn&rsquo;t exist in the ice-cream sector and most of the &nbsp;ice-cream shop use premix&nbsp;or chemical powders, sugary fruit purees to be mixed in one step with milk or water&hellip;Anyone can be an &quot;ice-cream maker&quot;!</p><p>&nbsp;</p><p>&nbsp; &nbsp; So we battled to restore french handicraft in this specific sector. In September 2017, after more than two years of hard work, we launched our project to create a responsible gelato shop, promoting sustainable agriculture: Unico Glacier was born !</p><p>&nbsp;</p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516964/Unico_devanturee-1526482255.jpg" /></p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/517014/3_photos_Unico-1526490153.PNG" /></p>

Allocation of funds

<p>&nbsp; &nbsp; We have just started our activity 9 months ago, and banks were&nbsp;shy to borrow money (what we really needed) to young people. So we were not able to buy all the machines to work properly. It&rsquo;s why today we need your support.</p><p>&nbsp;</p><p>&nbsp; &nbsp; Our objective is to optimize our production and to extend our storage. Conservation of our gelato&nbsp;is &nbsp;fundamental&nbsp;as we never use stabilizers or emulsifiers, all this make our gelato&nbsp;more fragile. The purchase of adapted professional equipments is mandatory to develop our activity. &nbsp;</p><p>&nbsp;</p><p>&nbsp; &nbsp; We need to invest in a new machine to improve and facilitate our way of working:&nbsp;a ventilated freezer/fridge, with 16 boxes in stainless steel of 5 liters.</p><p>&nbsp;</p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516860/AVANT_APRES-1526470210.PNG" /></p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516591/how_the_cost_are_split-1526399811.png" /></p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516629/diagramme_english-1526402297.png" /></p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516595/what_this_is_for-1526399953.png" /></p><p>&nbsp; &nbsp; With the professional&nbsp;freezer/ fridge (2990&nbsp;<em>&euro;</em>), we will be able to store our ice-creams and to keep it at the right temperature (-16&deg;C) for the best conservation : it preserves the taste and texture of the gelato. By conception, the inlet cold air flow is not drying the stored gelato. The stainless steel buckets&nbsp;(430<em>&euro; )&nbsp;</em>will store the gelato. We are only two persons for the production and the gelato selling. Our target would be to double the number of Gelato&nbsp;bucket&nbsp;in order to anticipate in busy periods the replacement of new gelato flavours in the showcase. &nbsp;</p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516604/why_you_should_help_us-1526400267.png" /></p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516657/schema_english-1526404595.png" /></p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516605/if_we_get_more-1526400289.png" /></p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516614/schema_english_more-1526401074.png" /></p><p>Other machines acquisition would be necessary to strengthen our development:</p><p>&middot;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;A robot mixer&nbsp;of 8 liters&nbsp;(<em>1 459 &euro; </em>) to avoid Julia to be upset when she needs to start a batch of meringue. Especially when she needs to do 8 small batches&nbsp;using her own 3 liter capacity mixer instead of two !</p><p>&middot;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;A juice extractor (1 120&nbsp;<em>&euro;)</em>to allow us in winter period to transform carrot, celery, beetroot and various other vegetables. &nbsp;</p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/516606/thank_you-1526400312.png" /></p><p><img width="100%" alt="" src="https://d3v4jsc54141g1.cloudfront.net/uploads/project_image/image/517214/Unico_PHOTO_de_fin-1526556754.jpg" /></p>



  • 1 contribution
A BIG THANK YOU ! And a Unico hug: A kiss of the bearded Tiago or the hyperactive Julia!

Estimated delivery: July 2018


  • 18 contributions
A BIG THANK YOU + 1 good to discover our range of gelato through 10 tasting spoons with our favorite gelato chefs!

Estimated delivery: July 2018


  • 12 contributions
Invitation to the Apéro Unico! Tasting of different gelato (could be salty or sweet) and of course a few glasses of wine

Estimated delivery: July 2018


  • 14 contributions
A BIG THANK + 500 ml of gelato to take away + 1 Unico cooler bag !

Estimated delivery: July 2018


  • 21 contributions
A HUGE THANKS + 2 invitations for "Glace tronomie" dinner. Come share an amazing experience : 5 dishes (around the gelato), an appetizer, starter, main course, cheese and dessert! With of course three glass of wine pairing !

Estimated delivery: October 2018


    A HUGE THANKS + 1 Private party in Unico (6 people : family or friends) to share a 5 courses dinner (articulated around the gelato) and wine :-)

    Estimated delivery: October 2018

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