Dolcezza Gelato gets the profile treatment from the Wall Street Journal, which discovers that what started out as a small shop in 2004 now sells its gelato in places like the U.S. Senate, about 90 restaurants, six Whole Foods locations, four farmers markets and its own three shops. Owner Robb Duncan tells the paper that the basic flavors are the hardest to create, having "cycled through 50 recipes before perfecting the Tahitian vanilla." [WSJ]
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Dolcezza's Wide Reach
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