{"id":18930,"date":"2025-06-17T14:26:59","date_gmt":"2025-06-17T12:26:59","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/laurent-berney-the-ice-man\/"},"modified":"2025-06-17T14:26:59","modified_gmt":"2025-06-17T12:26:59","slug":"laurent-berney-the-ice-man","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/portrait\/laurent-berney-the-ice-man\/","title":{"rendered":"Laurent Berney, the ice man!"},"content":{"rendered":"

Laurent Berney has swapped his suit and tie for a chino- sweater and cap. Until recently, this young man in his fifties had his nose buried in the balance sheets and accounting figures of his family’s trust company. Gone were the administrative and financial analyses. Gone were the asset management files! Make way for lemon and strawberry sorbets, matcha and fior di latte flavors and house specialties such as sea salt and cookies. Meet a discreet man with a head full of dreams, enchanted by his new career path and who certainly has no intention of stopping there. <\/p>\n

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Gelatomania owner Laurent Berney \u00a9 Studio PAW!<\/figcaption><\/figure>\n

Caramel and Snoop Dogg<\/h2>\n

Once the interview is set, we step into his “lab”, a sort of small factory still arranged in an artisanal spirit, where the magic of ice cream is at work. The turbines are in action, making caramel ice cream as we arrive. The inseparable transalpine duo, Claudio and Luigi Bignotti, arrange the icy treasure intermingled with caramel strokes in stainless steel tubs, ready for delivery to one of the six Geneva-based boutiques of Gelatomania shops in Geneva<\/strong><\/a>. Laurent Berney is nowhere to be found. But we can hear him humming the tune of Snoop Dogg and Dr. Dre’s Still D.R.E. in the distance. Concentrating, he finishes making the black sesame crisps with matcha tea ice cream. He finishes, we go upstairs… the interview can begin. <\/p>\n

Laurent Berney is happy and fulfilled with his new career path. As the months go by, he is rediscovering the joys (and challenges) of entrepreneurial life. “Manufacturing, marketing, promotion, management… I have a supervisory role. There are two worlds in the ice cream business: manufacturing and sales. The two have to coexist as well as possible in order to perpetuate our business. In his new profession, the entrepreneur relishes the balance between taste, visuals, service and graphics. It’s a skilful blend that challenges and even fascinates him, and leads him to constantly review the customer experience. “In the end, I’ve always dreamed of working in the food world. <\/p>\n

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Frozen flavors at Gelatomani \u00a9Studio PAW!<\/figcaption><\/figure>\n

Climate: glacier anxiety<\/h2>\n

“Like anyone who works in a weather-related profession, the weather remains the glacier’s greatest fear. In a season that starts on March 15 and ends on October 15 at the latest, but often before, there are bound to be days when rain and cold make an appearance”. For Laurent Berney, the ideal day is between 25 and 28 degrees, with no wind and plenty of sunshine. The weather determines payroll management more than production levels. To manage the vagaries of the weather as effectively as possible, the boss observes any changes up to ten times a day. <\/p>\n

Why ice cream in winter? How can we change consumer habits in line with seasonality? At the instigation of his master ice-cream maker and pastry chef, Claudio Bignotti, Laurent Berney decided for the first time to make ice-cream logs in the middle of December, and to leave the boutique on the Place de Bourg-de-Four open at this time with all the ice-cream flavors available. This test phase will enable the company to observe winter consumer trends. By offering seasonal flavours, he even plans to stay open all year round, with a mulled wine ice cream and perhaps another in homage to the l\u00e4ekerli cookie of our childhood. <\/p>\n

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Gelatomania \u00a9Studio PAW!<\/figcaption><\/figure>\n

Future development<\/h2>\n

With six boutiques in strategic areas of Geneva, Laurent has no intention of stopping there. “Beyond the arcade and its size, the location of a store is decisive. Without being in a hurry, in the medium term I’d like to open two new stores in Geneva and potentially two in Lausanne. Expand, yes, but do it consistently and without ever sacrificing quality. Another decisive step in the evolution of his company will be the redesign of his laboratory to make it much more interactive with a public eager to be immersed in his business. <\/p>\n

The world of Gelatomania is a melting-pot of visuals and moods linked to the life and career of its owner. An atmosphere of immediate “feel-good”, reminiscent of a Californian art de vivre where the words “easy-going”, “chill” and “vibes” – synonymous with well-being, relaxation and “cool attitude” – take on their full meaning. In a dark and complicated world, the act of enjoying an ice cream is ultimately an opportunity and a privilege in itself. Let’s enjoy it with innocence and lightness! <\/p>\n","protected":false},"excerpt":{"rendered":"

Formerly a partner in the trust that bears his name, Gelatomania owner Laurent Berney recently decided to focus exclusively on his “gelatos”. <\/p>\n","protected":false},"author":4,"featured_media":18932,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Laurent Berney, the ice man! | Restaurant Geneva | Edouard Amoiel","description":"Formerly a partner in the trust that bears his name, Gelatomania owner Laurent Berney recently decided to focus exclusively on his \"gelatos\"."},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[358],"tags":[],"restaurants-par-lieux":[353],"style-de-restaurant":[],"class_list":["post-18930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portrait","restaurants-par-lieux-geneva"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18930","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=18930"}],"version-history":[{"count":0,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/18930\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/18932"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=18930"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=18930"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=18930"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=18930"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=18930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}