There's a whole lotta gelato going on at Rochester's Chocolaterie Stam these days.
The downtown specialty chocolate and gelato shop on the second floor of the Shops at University Square scooped up some space on the main level of the mall to create a new gelato-making kitchen.
"Up until now we could only make gelato early before we opened," says owner Ron Schapp. "Basically, we worked in the closet at the store. Now we're out of the closet."
The new space, he says, is about six or seven times the size of the cubbyhole that was previously used for the process.
Chocolaterie Stam began using the new space about two weeks ago to make more gelato, but employees still do it one gallon at a time. The new space is only for production, and sales will remain on the second floor at the main shop.
Having more capacity and storage room is really helpful during the warm summer months, says Schapp.
"It depends on the weather, but we often make 50 to 60 gallons a week during the summer," he says.
And then there is the extra action during the weekly Thursdays on First & Third street fair.
"During Thursdays on First, it is just like having a store opening. On a given Thursday, we might sell 35 to 40 gallons of gelato on just that day," Schapp says.
Stam has 10 chocolate and gelato shops in the Midwest, and Rochester's is typically the top one in sales at least 11 months out of the year, according to Schapp.
The family business, which opened in downtown Rochester in 2008, has nine employees.