Desserts That Matter Breaks Into New York Market - Food & Beverage Magazine

Desserts That Matter Breaks Into New York Market

Astoria-Based Ice Cream Manufacturer Brings Premium Frozen Desserts to the Restaurant and Foodservice Industry

Desserts That Matter Breaks Into New York MarketDesserts that Matter, a boutique ice cream manufacturing company based in Astoria, Queens, today announces that its gourmet frozen dessert options are now available in fifteen restaurants across the tri-state area. A Fal Foods USA, Inc. company, Desserts that Matter services metro-New York’s restaurant and hotel industries with super-premium ice cream, gelato and sorbet.

Founder and CEO Malcolm Stogo, the first inductee into Dessert Professional magazine’s “Ice Cream Hall of Fame” in 2011, is the creative force behind the company’s unique flavor innovations. The artisanal offerings reflect Stogo’s 40+ years in the business as one of the industry’s leading ice cream consultants. All the flavors are 100% natural and sourced from the finest ingredients,
including fruits from local New York and New Jersey farmers.

“We’ve developed both basic and exotic flavors to appeal to restaurant and foodservice chefs who want creative ice cream options that reflect current food trends as well as classic tastes,” states Stogo. “With a product as good as ours, restaurants no longer need to commit the time nor money to making it in-house when we can do it for them.”

Desserts That Matter Breaks Into New York MarketHaving just switched from another manufacturer, Jason Lakow, General Manager at Amali Restaurant, located on East 60th Street in Manhattan says, “We love the texture of Desserts that Matter products; it’s true to real Italian style. We made our own ice cream at one time and can tell that the product we’re buying now is ‘small batch’ quality. The personal service and interesting flavors are a huge plus.”

Desserts that Matter guarantees the highest quality product, as well as quick order fulfillment and delivery. Sold in 5-quart containers, 5-liter pans and 2.5-gallon tubs, Desserts that Matter manufactures three lines of frozen treats—Ice Cream, Sorbet and Gelato. Each one features classic flavors—like Pure Vanilla, Deep Chocolate, Strawberries & Cream, and Pistachio—and for the more adventurous restaurateur and chef, there are signature flavor innovations like Mexican Chocolate con Leche, Ricotta Fig, Chocolate Zinfandel, Pineapple Cilantro and more. See the full list here.

Heading up sales initiatives for Desserts that Matter is Marc Boccaccio, who brings more than 30 years of experience in the frozen desserts business. Prior to joining the company, Boccaccio ran his own Long Island-based dessert business called Fresco Famous Italian Desserts, servicing local restaurants and dining establishments with Italian-style frozen treats.

Desserts That Matter Breaks Into New York MarketFor more information about Desserts that Matter, including a full list of ice cream, sorbet and gelato flavors, please visit www.dessertsthatmatter.com.

About Fal Foods USA, Inc.
Established in 2012, Fal Foods USA, Inc. specializes in producing and providing natural food and dessert products in both the retail and industrial capacity. Fal Foods USA, Inc. is composed of three companies, DF Mavens, a gourmet dairy-free ice cream pint business; Desserts that Matter, a wholesale ice cream manufacturer; and Brazilia Café, a global café chain celebrating select coffee from its own farm in Brazil.

About Malcolm Stogo
Malcolm Stogo is CEO of Fal Foods USA, Inc., overseeing the company’s three main businesses: DF Mavens, a dairy-free ice cream brand; Desserts that Matter, a wholesale ice cream manufacturing company; and Brazilia, a global café featuring the company’s own Brazilian coffee. President of Ice Cream University, an ice cream consulting firm located in New Jersey, Stogo is also the author of Incredible Ice Cream: Making it Your Way with Passion! (Amazon); Ice Cream and Frozen Desserts: A Commercial Guide to Production and Marketing (Amazon); and Frozen Desserts, A Complete Retailer’s Guide; and co-author of Ice Cream Cakes (Amazon). For the past 25 years, he has helped leading ice cream chains develop, market and merchandise exciting new products, including Haagen-Dazs, Carvel, Colombo, Stonyfield, Sloan’s and Shrivers. He created the famous Ice Cream Extravaganza at the South Street Seaport in New York City and consults for clients in Saudi Arabia, Korea, Puerto Rico, Thailand, the Philippines and China. In 2011, he became the first inductee into Dessert Professional magazine’s “Ice Cream Hall of Fame,” and was recently featured on the Today Show. Watch him here.

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