In the past, the seasonal closing of Cote's ice cream has left Bowdoin students with few places to turn when a midafternoon or late-night sweet tooth starts to gnaw. However, the opening of two new gelato stores on Maine Street, Hattie's Ice Cream Parlor and Gelato Fiasco, has made this dilemma a thing of the past. Now the question has become whether there is enough room on Maine Street (and in Bowdoin students' stomachs) for two year-round gelato stores.
The owners of both Hattie's and Gelato Fiasco answered with a confident "yes," as they explained to The Orient how their respective stores provide customers with unique products and experiences.
Hattie's has the quaint appeal of an ice cream parlor, an ambiance designed by owner Wanda Webber Synder. Webber Synder said that her aim is to provide her customers with organic and local products. Hattie's serves about a dozen classic flavors of gelato manufactured by the Portland-based ice cream shop, Maples, which is brought to Brunswick at least once a week. Webber Synder has created several sundae options that use organic sauces and creative toppings like chocolate covered blueberries. Her waffle cones are both homemade and organic.
In contrast, Gelato Fiasco, with its rusted copper sign and sleek interior design, provides a more hip, coffee shop-like ice cream experience. Owners Josh Davis and Bruno Tropieano, two twenty-something entrepreneurs, pride themselves on their ability to make authentic Italian gelato. Wishing to learn as much as possible about the art of gelato making, Davis and his business partner "listened to anyone willing to talk with us," as they traveled up and down the east coast and as far as Italy in this pursuit. Davis and Tropieano make the store's wide variety of gelato on-site, using local ingredients and Italian equipment. A box asking customers for flavor suggestions explains some unusual choices, like "Fruit Loop" and "Olive Oil," though the traditional flavors are represented.
However, the owners do not plan on limiting themselves to gelato. In the future, they plan to serve "single origin" espresso, allowing for every cup of coffee to be custom ground and blended for the customer.
So what do Bowdoin students think about these new gelato options? It appears that most students seeking gelato have chosen to try out Gelato Fiasco.
"It was good, but overpriced," says Jimmy Pasch '11? a sentiment shared by many other students who enjoyed the gelato, but were wary of its cost (around five dollars, depending on the size).
Ali Chase '09, who just returned from a trip to Italy with the women's soccer team, was disappointed with Hattie's gelato because "it didn't taste great and wasn't like real Italian gelato." However, she was enthusiastic about Gelato Fiasco because it has "a zillion freaky flavors," gives abundant free samples, and has a good atmosphere for studying.
Hattie's Synder and Gelato Fiasco's Davis and Tropieano are passionate about their products and hope their stores will become new, fun spaces in which the Bowdoin and Brunswick communities may gather and relax. For that reason, both stores are open all afternoon and late into the night.