For greater than 4 many years, Gelotti Ice Cream has stood on the nook of Union Avenue in Paterson as one thing far better than a dessert store. It has been a landmark of sweetness, a gathering place, a keeper of custom, and—maybe most of all—a testomony to a household whose dedication constructed an establishment one scoop at a time.
Inside, the air hums with a well-recognized mix of espresso, sugar, and nostalgia. It’s the scent of summers passed by—of kids tugging on their mother and father’ sleeves, of households gathering after college performs or Sunday dinners. However on the day of his interview, as second-generation proprietor Robert Sigona stepped into the again room to mirror on the 41-year journey of his father’s dream, that acquainted air carried one thing heavier: pleasure, reminiscence, and the load of legacy.
Robert just isn’t somebody simply undone. Broad-shouldered and firm-jawed, he’s a person who has spent most of his life behind the counter or beside his father, Salvatore Sigona, studying each screw, swap, and secret that retains Gelotti working. However when requested about his father’s work ethic—in regards to the late nights, the early mornings, and the quiet sacrifices—his voice caught.
“He constructed this with nothing however grit,” Robert mentioned, his eyes lingering on the store flooring past the doorway. “Individuals don’t perceive how a lot he gave… how a lot he pushed. He devoted his complete life so this place may stand tall—so we may give folks one thing to smile about.”
These smiles have by no means stopped. What started as a single store in 1984 has grown into what Robert proudly calls “a frozen confection paradise… the alpha and omega of frozen treats.” Gelotti rapidly grew to become recognized for doing what others weren’t keen to do—sourcing elements from around the globe, innovating lengthy earlier than developments hit mainstream, and crafting desserts with a stage of experience and pleasure that made the Sigona identify synonymous with high quality.
Lengthy earlier than plant-based desserts crammed menus nationwide, Gelotti rolled out vegan choices. Earlier than America’s obsession with sugar-free manufacturers, Salvatore was quietly perfecting theirs. They added pastries, created novelties just like the beloved Lil Chippies and Lil Cones, and, in 2025, elevated the store even additional by introducing espresso sourced immediately from Italy—one other nod to their heritage.
However Gelotti has by no means been nearly desserts. For Paterson and the encompassing communities, it has been a continuing, a dependable buddy. The Sigonas have supported native sports activities groups, church buildings, colleges, charities, and cultural teams not as a result of it was good enterprise, however as a result of it was the suitable factor to do.
“We promote smiles,” Robert mentioned merely. “It’s not simply ice cream. It’s an expertise—a second of pleasure we get to create for somebody.”
Regardless of 4 many years of success, Robert’s willpower hasn’t dimmed. If something, it burns hotter. “I need to shock folks,” he mentioned with a gradual edge. “I need those that missed my father’s work to lastly perceive what we constructed. I need Gelotti to be acknowledged as the usual—the customary—for high quality, selection, and expertise.”
But even in his ambition, Robert’s loyalty to Paterson stays immovable. Gelotti is, and all the time will likely be, a homegrown treasure—a melting pot of flavors for a melting pot neighborhood. And as households collect this season beneath the neon-green signal with its cherry-topped i, they gained’t simply be celebrating ice cream.They’ll be celebrating the Sigona household—pillars of Paterson, stewards of sweetness, and keepers of a 41-year legacy nonetheless being written, one scoop at a time.
