Grom - Paris - Ice Cream Parlors on Waymarking.com

[FR] Grom a ouvert son tout premier point de vente dans le centre-ville de Turin, en mai 2003, ce fut un succès immédiat; les files d'attente de 15-20 mètres et les sourires enthousiastes des consommateurs ont encouragé les deux partenaires fondateurs à aller de l'avant. En janvier 2005, ils ont investi dans un établissement de production apte à répondre aux exigences des autres points de vente Grom, inaugurés la même année. L'objectif étant toujours le même: offrir le top de la qualité. Les mélanges de base sont vérifiés par une équipe d'experts et ensuite distribués 3 fois par semaine, comme le lait frais, auprès de chaque point de vente, où ils sont ensuite transformés en glace.
La centralisation de la première phase de production (mélange des ingrédients) permet de respecter à la lettre les normes de production, ce que le glacier ne peut garantir sur son point de vente, et permet surtout de traiter certaines variétés de fruit que seuls des consortiums peuvent offrir et non les halles de chaque ville. Les glaces sont produites chaque jour sur les points de vente Grom, offrant ainsi la garantie d'une qualité sans pareille.
Et c'est ainsi que sont nés les parfums qui ont fait la célébrité de Grom en Italie: le citron Sfusato d'Amalfi, la noisette Tonda Gentile Trilobata des Langhe, la pêche de Leonforte, la pistache de Bronte, la fraise des bois de Ribera et ainsi de suite.

[EN] The idea is to apply to the artisanal gelato production, a principle common to all the best restaurants in the world: the purchase of absolute top quality raw materials.
With this purpose in mind, at the end of 2002, Guido Martinetti and Federico Grom set out to search the best that agriculture has to offer, from the Langhe to Sicily and Central America. The standards are strict: only fresh seasonal fruit, coming from the best consortia in Italy and from our farm Mura Mura no colorings or artificial additives, Lurisia mountain water for the sorbets and high-quality whole milk for the creams, organic eggs and a selection of the best cocoas and coffees from central America.

Grom opens its doors in May 2003 in the center of Torino, and the success is immediate: 15 to 20 meters-long lines in front of the store and customers enthusiastically smiling, encourages the two founding partners to do even better. In January 2005, they decide to expand with the opening of new stores and invest in a centralized laboratory suitable to meet the production demands coming ahead. The goal is always the same: offering the very best. The centralization of the first phase of production (the mixing of raw materials) becomes a key decision allowing for a strict quality control standard that would be impossible if delegated to many different hands, and most importantly allowing for the use of certain types of fruit only available at local consortia rather than the wholesale fruit markets found in each city. The liquid mixtures produced in the laboratory, are checked by a team of experts and then distributed 3 times a week, just like fresh milk, to each store, where they are blended daily reaching their full flavor excellence. This attention to quality and the right raw material is at the origin of what makes Grom famous throughout Italy and the world with flavors like: the Sfusato lemon from Amalfi, the Tonda Gentile Trilobata hazelnut from the Langhe, the Leonforte peach, the Bronte pistachio, the Ribera strawberry and so on.

Weekday Hours: From: 11:00 AM To: 12:00 AM Weekend Hours: From: 11:00 AM To: 12:00 AM Physical Address: Rue de Seine, 81 Paris, France 75006 Web Site: [Web Link]

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