The story of Angiolo: An adventure of love and taste at the heart of Saint-Germain-des-Prés

Saint-Germain-des-Prés, with its cobbled streets and timeless atmosphere, has over the past few months become the home to a gourmet treasure that enchants the taste buds of Parisians and tourists from all over the world: the Angiolo Haute Glacerie laboratory. Behind this magical place lies a passionate love story, transformed into a family entrepreneurial adventure. Monika and Thierry, the creative souls of Angiolo, have united their talents, dreams and love, accompanied by Salvatore, one of the best European ice cream makers to offer Paris its most refined ice creams.

A meeting full of flavors

It all began with an unlikely encounter between Monika, a young Armenian woman with an incomparable creative talent, and Thierry, a lover of taste and a passionate entrepreneur. Their story began under the sign of gluttony and audacity: a mixture of mutual admiration, overflowing creativity and a common dream. Both shared a clear vision: to create artisanal ice creams that would reconcile tradition and innovation, simplicity and sophistication.

Their shared passion for excellence and exceptional products quickly gave birth to an ambitious project: Angiolo, a laboratory dedicated to Haute Glacerie. But for them, this project was not just a business – it was a declaration of love, both to each other and to the culinary art.

 The name “Angiolo”: a tribute to elegance

The choice of the name “Angiolo” is not random. Inspired by an Italian name evoking sweetness and sophistication, it pays homage to Italian gelato, while embodying the artisanal and refined spirit of the project. The name also reflects a philosophy: that of combining simplicity and excellence to enhance the tasting experience.

The laboratory: a quest for excellence

Located in the heart of the legendary Saint-Germain-des-Prés district, the Angiolo laboratory stands out for its resolutely artisanal approach. Here, everything is homemade, with rigorous respect for ingredients and know-how. Each ice cream is the fruit of meticulous work thanks to the exceptional expertise of Maestro Salvatore, a passionate and exciting Sicilian who joined the duo at the beginning of the adventure: the fruits are carefully selected from producers who share the same quality values, the milks and creams are full of deliciousness and a unique ice cream texture, and the recipes favor natural sugars and authentic flavors. The laboratory does not just make ice cream - it offers a complete sensory experience. Each fragrance tells a story: a bouquet of vanilla from Tahiti, Mexico, Bourbon from Madagascar and Papua exuding warm and enveloping notes, a sorbet of Syracuse lemon and Yuzu that evokes summer days, or a bold creation combining Tuscan pine nuts and a coulis of roasted figs with honey.

A family and human adventure

Angiolo is much more than an ice cream brand, it is a real life project for Monika and Thierry. Together, they have combined their strengths and passions: Monika brings her artistic sense, while Thierry oversees the strategy and transmission of family values. This complementary duo relies on the exceptional know-how of Salvatore and a small team of talented collaborators, all driven by the same quest for excellence and the desire to offer Angiolo customers a unique experience. What sets Angiolo apart is the importance given to human relationships. Monika and Thierry make it a point of honor to welcome their customers as if they were at home, with friendliness and attention to each person.

A deserved success: Angiolo, the best ice cream maker in Paris?

In just a few months, Angiolo has established itself as a key reference on the Parisian gastronomic scene. Critics are unanimous: their ice creams and sorbets, of incomparable finesse, are among the best in Paris. Food lovers flock from all over the capital to taste their creations, and the queues outside the shop are evidence of Angiolo's growing success. The secret to this success? A unique combination of know-how, love for the profession and a deep respect for customers. At Angiolo, each visitor is welcomed as a guest of honor, invited to discover a world where each spoonful tells a story.

The future of Angiolo: ever more creativity

For Monika and Thierry, the adventure is just beginning. With new flavors in the works concocted by Salvatore, collaborations with brands on events and plans to expand into other Parisian neighborhoods, Angiolo continues to grow while remaining true to its values. Monika and Thierry also dream of hosting parties, where customers can discover the behind-the-scenes of creation and participate in gourmet and joyful workshops. In the meantime, the Haute Glacerie Angiolo laboratory remains a must for all ice cream lovers. Because here, each bite is a celebration of love, a job well done and the magic of Paris.

 Head to Saint-Germain-des-Prés to taste unforgettable ice creams.