Jacopo di Vonzo, founder of Remeo Gelato, the first artisan gelato sold in jars, tells us about the launch of his crowdfunding campaign.

Remeo is the first artisan gelato sold in jars, entirely produced in Italy, and 100% natural and gluten free. Founder Jacopo di Vonzo wants ‘to bring the authentic Italian gelateria experience in a jar.’

The brand, which is based at Club Clerkenwell, has worked with tennis player Johanna Konta and Bompas & Parr, and has collaborated with GU Puds, Fauchon and Karen Millen.

Jacopo tells us about the crowdfunding campaign his team launched to raise £150,000 investment and his plans for fast growth.

Jacopo di VonzoFounder, Remeo Gelato

 

Tell us a bit about yourself

I founded Remeo almost two years ago; I have law and marketing background and I previously worked as a broker and management consultant. I have a passion for consumer facing products, building brands and Italian high-quality food/cuisine.

Why did you decide to co-work?

It is flexible and less expensive than a proper office, allows you to meet other like-minded companies/entrepreneurs and at the same with Workspace you get state-of-the-art facilities.

You're starting a crowdfunding campaign. Can you tell us a little more about it?

Yes, after a small first fundraising round through family and friends where we managed to attract the skillset of senior FMCG executives, we decided to crowdfund in order to reach out to a broad base of ‘brand ambassadors’ that will own a slice of Remeo and will hopefully help us grow the brand.
 

 

Remeo GelatoLooking to blaze a trail for the Gelato sub-category within the UK dessert market

 

Where do you see your business in a year's time? In three years’ time?

Being the first-mover, Remeo aims to create and establish the Gelato sub-category within the UK dessert market. In the launch year we reached over 100 independent premium stores and we're now ready to access large scale retailers.

We have meetings with prime retailers already lined up and aim to reach 1,300 stores (12% of all non discounters supermarkets in the UK) by the end of 2017 and then export abroad and launch new product lines.

Our strategy is to build a strong brand in order to dictate a high retail price ad to have high margins, high customer loyalty and low substitutability. We’re aiming for a higher company valuation with an exit view.

What trends are you seeing in marketing and the food industry?

The food industry is going either premium/lux or discount and large-scale retailers are doing likewise. With regards to ice cream, we are the first ice cream brand that has worked a lot on its ingredients list. It is extremely short and doesn’t use any emulsifiers or stabilizers - and still has good shelf life and tastes amazing; that’s what customers want.