Our Story
About Us
Gelateria Sorella is truly a family project—something we built together, side by side.
Priscilla has spent more than 20 years working in some of New York’s most celebrated kitchens, leading pastry teams at places like The Modern, Daniel Boulud’s Épicerie, and Balthazar Bakery, and most recently serving as Executive Pastry Chef at the two-Michelin-starred Gabriel Kreuther. But gelato has always been something especially personal for her. It’s where precision meets creativity, and where a few simple ingredients can become something truly memorable.
Misha’s path has been through the dining room, with decades of hospitality experience at restaurants like The Modern, Marea, and Lincoln Ristorante. Most recently, he served as Director of Food & Beverage at The William Vale. His focus has always been on creating great guest experiences—making sure people feel welcomed, comfortable, and happy they came.
Together, we balance each other. Priscilla focuses on crafting each flavor with care and intention, while Misha focuses on the experience of the space—making sure it feels warm, relaxed, and genuinely welcoming. Our goal is simple: to create a place where great gelato and thoughtful hospitality come together.
Our Approach
Our gelato is rooted in tradition, but we never want it to feel predictable. We love the classic flavors—pistachio, stracciatella, and the ones people come back for again and again—but we also enjoy experimenting and following our curiosity, especially when seasonal ingredients inspire something new.
Everything we make starts from scratch in our kitchen. We never use pre-made bases, which allows us to control every detail of what goes into each batch. It also lets us focus on texture, balance, and depth of flavor, and to keep refining our recipes over time. Alongside our dairy-based gelatos, we also make a thoughtful selection of non-dairy options and seasonal sorbets so everyone who walks through our doors can find something they’ll love.
Respect is at the center of how we work—respect for the ingredients, for the people who grow them, and for the community we’re part of. Whenever possible, we source dairy and produce from local farms. It not only tastes better, but it helps support the people who sustain this region.
Our flavors naturally follow the seasons. When berries are at their peak, they become the star. When herbs are thriving, we look for ways to highlight them. Working this way keeps us connected to what’s happening around us and allows the menu to evolve in a natural, honest way.
We’re also drawn to ingredients with a story—single-origin chocolates, distinctive nuts, spices, and fruits that bring something unique to each flavor. It’s our way of connecting local roots with inspiration from around the world.
At the end of the day, every scoop we serve reflects what matters most to us: quality, consistency, community, and giving back. Gelato may seem simple, but for us it’s a small way to contribute something joyful to the place we’re proud to call home.