Berthillon Competitors

Gelato aims to empower the transition from central mass production to local, on-demand production, a smarter, faster, and greener model. To do this, Gelato has developed software that enables creators and makers to scale their businesses and redefine global manufacturing. The result? A more sustainable production model—where products are made when and where they’re needed, fueling the growth of local communities and businesses. By reducing reliance on traditional global supply chains, Gelato’s model lowers costs, shortens transport distances, and minimizes waste caused by overproduction—allowing both creators and makers to scale their businesses faster and tap into new markets in a way that is both sustainable and profitable. At the heart of this transformation is GelatoConnect, the operating system for digital printing. It is the only end-to-end software that empowers print service providers to effectively manage digital orders—from procurement to shipping—enabling them to grow their business without compromising profitability. All to future-proof production businesses and unlock new opportunities for the next generation of manufacturing. More than a software platform, GelatoConnect is the foundation of a new production model—one where local print service providers are connected to global trade and where products are made closer to the end customer, reducing waste and transport distances while empowering local businesses to thrive. Meanwhile, GelatoCreate empowers ecommerce entrepreneurs to design, sell, and fulfill custom products anywhere in the world—without the burden of inventory or long-haul shipping. Orders are automatically routed to Gelato’s global network of 150+ local production partners, ensuring faster delivery, less waste, and seamless global brand expansion for creators. Together, GelatoConnect and GelatoCreate form a powerful flywheel—when print producers scale efficiently, ecommerce sellers thrive, and when creators succeed, print businesses grow.

For over three decades, passion, rigour and savoir-faire have been the driving force of the work, creation and excellence that is the taste of La Maison du Chocolat, founded in 1977 by Robert Linxe. From Parisian grand artisan to international luxury chocolatier, La Maison du Chocolat carries on the tradition of its grand classics, and each season, crafts new ephemeral chocolate collections, showing that the art of chocolate is ever evolving. Nicolas Cloiseau, Master Chef of La Maison du Chocolat, Meilleur Ouvrier de France Chocolatier 2007, maintains a signature taste throughout his creations, even from the delicate chocolate covering, to the sumptuous ganache, following through to the chocolate pastries. For more than 35 years, La Maison du Chocolat has taken the science of balance and associations to an art form. Perfect harmony on the palate highlights the singularity of these signature creations of unique taste.

New York, Milan, Paris, Mexico... Our ice cream tastes the same everywhere in the world thanks to the unique expertise of our manufacturing workshop. Our artisans churn exceptional ice cream daily using rigorously selected natural ingredients, organic farm eggs, high-quality whole milk, and no artificial flavors or colors. Within our stores, Gelato Artists possess a unique talent—shaping our ice cream into a rose with a spatula, all under the delighted gaze of our customers. Amorino is looking for various profiles to support its growth: Lively salespeople for the stores Charismatic franchisees to open stores through the world Passionate production staff for the ice cream workshop Gourmet collaborators for support functions. Since the beginning of the adventure in 2002, Amorino's founders, Paolo Benassi and Cristiano Sereni, have been committed to developing a large family around their brand where everyone takes pleasure in working. See you soon at Amorino!