Wholesale Vegan Gelato, Frozen Yogurt and Fruit Flavor Sorbet Supplier Near New York City

Most of the New York buyers who call us have the same problem. They need a plant-based option on the dessert menu, the one they have now tastes like a compromise, and the supplier who sells it to them is three states and six weeks of transit away.

We are a gelato factory in Norwood, New Jersey, twenty minutes from the George Washington Bridge. We have been making gelato since 2005, which is twenty plus years of doing one thing. We run our own refrigerated trucks into Manhattan, Brooklyn, Queens, Westchester and Long Island, so nobody hands your order off to a freight company that treats it like paper towels.

First, about the frozen yogurt

You may have landed here searching for wholesale frozen yogurt. Worth being straight with you: we do not make it, and we do not sell yogurt mix. We make gelato, sorbetto, vegan gelato and the accessories that go with them. That is the whole list.

Most operators who come to us looking for froyo are really solving for one of two things. Either they want a lighter, fruit-forward option that is not a heavy dairy dessert, or they want something plant-based that does not read as an afterthought on the menu. Fruit sorbetto handles the first. Vegan gelato handles the second, and it handles it better than most frozen yogurt programs do, because the texture is denser and the flavor is not fighting a tang nobody ordered.

If frozen yogurt specifically is a hard requirement for your concept, we are not your supplier and we will say so on the first call instead of the fourth.

What we actually make

Gelato. Small-batch production, Italian-style production start to finish, churned slower and served warmer than American frozen desserts. Over 100 flavors in the Flavor Collection, from the ones that sell every week to specialty combinations that only make sense on a tasting menu.

Sorbetto. Fruit-forward and naturally vegan. Sorbet and sorbetto are the same thing, one word is just Italian. This is where most chefs start when they want a non-dairy option that does not require a conversation with the guest.

Vegan gelato. Plant-based gelato made with plant-based ingredients, built for the same scoop and the same consistent texture as the dairy line. Non-dairy frozen desserts have a reputation for being thin and icy. Ours are not, and we would rather you taste that than take our word for it.

Accessories. Cones, cups, spoons, pans, pails, pints. Bulk packaging in the container sizes a working line actually uses. The unglamorous part of the order that somehow always runs out on a Friday.

No ice cream, no soft serve, no cakes. We are a gelato company.

Why New York kitchens move their account

The product is fresh because it has nowhere to sit. Some wholesale gelato manufacturers produce in Italy and ship containers across the Atlantic, which means the product you scoop has been in transit for up to three months. We make to order. Nothing sits more than a week or two before it is on a truck.

We own the distribution line. Our drivers, our refrigerated distribution, our routes. Foodservice delivery on our own trucks means the cold chain never changes hands, which is the whole ballgame with a temperature-sensitive product in August. It also matters on a July Saturday. A third party distributor will tell you the next delivery window is Thursday. We will reroute a truck and be there tomorrow, because it is our truck.

One day lead time. Not three to seven. Not two to five. Most orders ship the next day. Custom flavor development runs two to four days, and that is the ceiling, not the average.

Twenty years of product consistency. Handcrafted processes do not mean inconsistent ones. The pistachio you order in March tastes like the pistachio you ordered in November.

Chef-driven gelato and custom flavor development

This is the part most wholesale accounts never use and then cannot live without.

Tell us what you want and we will build it. Recipe development, custom formulation, seasonal flavors tied to your menu changes, specialty combinations for a single event. We have made flavors for Greek, Mediterranean and Asian menus where the reference point was a dessert the chef grew up with and could only describe out loud.

It is a consultation-driven process, not a catalog order. You taste, we adjust, you taste again. A fully customized frozen dessert program is a real thing we run for accounts who want their artisanal gelato to be theirs and not the same four flavors on the block.

High-volume custom formulation works the same way, just with more planning on the front end.

Who we supply

Restaurants, hotels, caterers, event operators, mobile vendors, gelaterias, cafés, specialty retailers, retail store buyers, country clubs and institutional foodservice kitchens. Smaller start ups opening a first location, and large scale companies running high-volume service across dozens of them.

We are wholesale only. No retail, no home delivery, no residential addresses. If you are opening a dealer account with us, you are a business buying for a business.

Service area is New York, New Jersey, Connecticut and eastern Pennsylvania. Everything moves on our own trucks, which is also why we do not ship beyond it.

What ordering looks like

Tell us the operation. Concept, menu, expected volume, which categories you want. Bulk ordering a core list of ready-to-serve best sellers looks different from building a custom program, and both are fine.

Get real numbers. Account-specific pricing, delivery coverage for your address, minimum orders and lead times. Minimum order runs $150 to $300 depending where you are. Pricing and delivery terms come back in writing, not as a range on a phone call.

Taste it. We do tastings and we send samples. Anyone who asks you to commit to a frozen dessert program without one is hoping you do not notice something.

Sort out route and storage requirements. We will tell you which day your address falls on, what the delivery schedules look like through the season, and what the order needs on arrival. You tell us your receiving hours and whether a delivery during service is going to cause a problem.

Then reorder against what actually sells. Most accounts get this wrong in month one, over-ordering the flavor they personally like. Give it three weeks of data and adjust.

Questions we get

Do you supply frozen yogurt or soft serve?

No. We make gelato, sorbetto, vegan gelato and accessories. If you need frozen yogurt, we are not the right call.

Is gelato just Italian ice cream?

Not quite. It is churned with less air and served at a warmer temperature, which is why it tastes denser and the flavor hits faster. Ice cream is a different product with a different standard of identity. We make gelato.

Is sorbet different from sorbetto?

Same product. Sorbetto is the Italian word. Ours is fruit-forward and naturally vegan.

How fast can you deliver into New York City?

Most orders go out the next day. Custom flavors take two to four days. We are in Norwood, New Jersey, so the city is a short run for our drivers.

What is the minimum order?

Between $150 and $300 depending on your location. Tell us your address and we will give you the exact figure.

Can you build a flavor for my menu?

Yes. That is a core part of what we do. Two to four days from brief to delivery for most requests.