Learn more about my offer below and see how your signature ice cream recipe can become the recipe for your success!
Ice cream is joy.
A feast for the senses.
But it’s also science.
Chemistry and physics.
And art.
You need someone who knows ice cream from every single angle.
I’ve developed more tha 100 ice cream recipes:
from Chocolate and Cheesecake or Meringue with raspberry,
through Corn Cookies and Snickers,
to Cacao with beetroot sorbet and Fermented apricots.
I create custom ice cream and sorbet formulations for ice cream shops and parlor, patisseries, bakery, restaurants and supermarkets that want to stand out in the market, among other brands.
My name is Marta Szumiata.
By education and passion, I am a food technologist and designer, as well as an experienced gealto & ice cream maker. For years, I have been exploring the scientific side of cooking, combining academic knowledge with hands-on kitchen practice.
I have earned the trust of, among others:
Baron The Family (Warsaw, Poland)
Sirkus Renaa (Stavanger, Norway)
FoodYoung (Balerna, Switzerland).
Here are my qualifications that directly translate into the success of the recipes I develop:
Education
I earned a degree in Food Technology and Human Nutrition at the Warsaw University of Life Sciences (SGGW) and a Master’s in Food Design. I had the chance to learn from the best: I spent a semester at Wageningen University & Research in the Netherlands, widely recognized as the world’s leading university for food science. This theoretical foundation lets me build formulations on solid food chemistry and physics.
Ice cream experience
I honed my craft as Head Food Technologist and Gelato Maker at Baron The Family in Warsaw, where I created dozens of original ice cream and sorbet flavors (including cottage cheese ice cream with buckwheat honey, semolina with raspberries, peanut butter, gianduja, black garlic, apple pie, salted pistachio, each developed from scratch without commercial pastes or artificial flavorings. I then continued my ice-cream journey at Sirkus Renaa in Stavanger (Norway), formulating recipes for renowned chef Sven Erik Renaa, a three-Michelin-star Norwegian chef. Working across different settings, from a family gelateria to the world of fine dining, gave me a broad toolkit of styles and techniques that I now apply when designing recipes for clients.
Expert and author
I’ve gathered my knowledge not only in practice, I’ve shared it in my publication as well. I’m the author of the e-book “Ice Cream. Theory and Practice” (“Lody. Teoria i praktyka”): a comprehensive guide to making ice cream from the ground up. It includes all the essential theory (explained clearly) and my original recipes: classic flavors, unconventional food-pairing creations, and even diabetic-friendly ice creams with no added sugar (I can create sugar-free formulation for you!). Importantly, I calculated every formula using an ice-cream calculator I created myself, fine-tuning every detail: from freezing point depression to perceived sweetness and fat content. This proves I approach ice cream methodically and love sharing my expertise. Readers have appreciated the guide and it shows I can make complex topics easy to understand. Therefore, you can expect clear communication in 1:1 collaboration, too.
Professionalism and growth
Day to day, I also work as a food technologist on R&D projects in Switzerland, developing formulations for international markets (U.S. and Europe). This keeps me current with industry trends, quality standards and innovations. I regularly track the gelato/ice-cream sector, explore new techniques (e.g., plant-based stabilizers, alternative sweeteners),and sharpen my skills, all to deliver the best possible solutions. And because cooking is my biggest passion, I bring heart and full commitment to every project
My approach blends a passion for ice cream and sorbets with rigorous scientific accuracy.
You can be confident you’re working with a qualified professional who truly knows ice cream.
What do you achieve with my ice cream recipes?
🎨 Uniqueness & variety
Your own proprietary recipes let you build a display case full of original, one-of-a-kind flavors. Guests return to places where they can try something exceptional. Surprise them with gelato and sorbets they won’t find anywhere else (while keeping a few classics in the cabinet). With signature formulations, your brand gains character and becomes recognizable in the professional ice cream market.
🌟 Stand out from the competition
Tired of generic wholesale flavors? A unique recipe available only at your place makes your gelateria or restaurant memorable. Your ice cream becomes the calling card of your business, giving you an edge over competitors serving standard products.
🔍 Full control over ingredients and quality
You receive a tailored formulation that factors in your preferred, specific ingredients (e.g. local fruit or dairy) and your product targets (fat content, sweetness level, ingredient cost). You control every component of the ice cream: from fat and sugar to allergen-free options or 100% natural ingredients. That means control over quality and margin.
🔁 Consistency and reliable consistency and texture
Every recipe is scientifically balanced for sugar profile, fat, milk solids/total solids and other components. This ensures a creamy texture, correct freezing point and stable performance, without the risk of a failed batch. Once implemented, you can reproduce the same excellent flavor every time.
💰 Time savings and fewer mistakes
Trial-and-error is costly and time-consuming. By working with me, you shorten the path to a perfect product. I apply proven know-how to deliver a validated formula, instead of weeks of solo experimenting. That means faster time-to-market for new flavors and no wasted ingredients on failed tests.
👩🏻🔬 Technical support
I provide more than a recipe: I include process guidance: from mix pasteurization parameters to optimal freezing and storage temperatures. You can be confident you’ll implement the formula correctly.
Who is this offer for?
🏆 You run a gelato shop, café, patisserie, restaurant or hotel and want to serve your own top-quality artisanal ice cream.
🍧 You care about unique flavors you won’t find in catalogs of premade bases. You want ice cream made from scratch, according to your vision. Clean label. No artificial colors. No artificial flavors. Full, memorable taste that keeps guests coming back.
📋 You have an idea for a standout flavor or an entire line but need help turning the concept into a stable, refined, production-ready formulation.
📖 You want to expand your menu with ice cream (e.g. seasonal, vegan, sugar-free) precisely matched to your venue’s character and guest preferences.
📊 You value a scientific approach to cooking. You want confidence that each recipe is professionally developed with attention to every detail of ice-cream chemistry and physics (sugar balance, fats, texture, etc.), without wasting time and money on dozens of failed trials.
How does the process look like?
- Consultation & discovery
Contact me via the form or email. We’ll start with your needs: what ice cream flavor you want, what profile the formula should have (light or creamy, economic or premium, traditional or fancy) and any constraints (e.g. sugar-free, allergens). The more you share, the better I can tailor the recipe to your vision. - Proposal & quote
Based on the intake, I’ll prepare an initial concept for your made-to-order ice cream and present the service cost. For larger projects (e.g. several flavors), I’ll offer a cost-effective package. We’ll also set a work timeline—developing one recipe typically takes a few days to a week, depending on complexity. - Recipe development
Once you approve the terms, I get to work. I use my food technology expertise and ice cream experience to create a detailed formula. I calibrate ingredient ratios to achieve your target flavor, sweetness and texture. Every recipe is calculated in my proprietary ice-cream calculator, factoring in the mix’s freezing point, sugar profile, fat, protein, and total solids. This ensures the formula “holds parameters”: creamy body, no excessive crystallization and no overly fast melt. If needed, I’ll make adjustments so the final product meets your expectations. - Recipe delivery
You receive a complete, professional formulation. What’s included? A precise ingredient list (by grams or percent), step-by-step instructions (e.g. pasteurization temperature, mix aging time). I can also calculate portion cost per serving. - Implementation & support
I’ll answer questions and advise on raw materials (what to look for when sourcing). My goal is for you to be fully satisfied and for your guests to fall in love with your new ice cream!
Frequently asked questions (FAQ)
🤔 What kinds of ice cream can you develop for me?
Virtually any you need. That can mean classic vanilla, strawberry or chocolate; vegan ice cream on plant-based beverages (e.g. oat, rice, soya); fruit sorbets; “diet” options (e.g. sugarfree); or savory profiles (herbal, vegetable, alcohol-infused). In short: from timeless classics to the wildest ideas, always with the rule that it still has to taste great. During our consultation, we’ll define the style and profile you’re after, and I’ll design the formulation accordingly.
🤔 How long does recipe development take?
It depends on how many recipes you order. For multi-flavor projects we set a schedule and I can deliver formulas in stages. You’ll receive your finished recipes within two weeks at the latest—typically within a few days. I always let you know the timeline up front so you can plan the debut of your new flavor.
🤔 Will the developed recipe be exclusive to my business?
Yes. I guarantee your formula is unique and won’t be shared or sold to anyone else. I respect client trust. If I create a recipe specifically for you, it becomes your property. You can be confident competitors won’t get 'the same ice cream’. Of course, someone could independently arrive at a similar idea but your formula remains confidential. If you wish, we can sign a Non-Disclosure Agreement (NDA).
🤔 Do I need special equipment or ingredients to use the recipe?
My formulas are designed for standard professional ice-cream/gelato production. I assume access to a pasteurizer (for heating and aging the base) and a professional batch freezer. If you’re operating in a restaurant with a smaller machine, tell me and we’ll adapt.
As for ingredients: I build recipes on readily available, high-quality raw materials, often from trusted suppliers serving the ice cream industry (milk, cream, sugars, stabilizers, etc.) and, when needed, specific pastes or purées (e.g., 100% pistachio, mango pulp). I formulate only with ingredients you’ve approved.
🤔 What if, after implementation, something needs adjustment?
Your satisfaction matters, so I include minor post-delivery tweaks. If, during your first productions, you decide the gelato should be a touch sweeter, firmer, or creamier, I’ll refine the formula. One adjustment is included in the service. A brand-new flavor variant counts as a separate project, but small fine-tuning changes are part of our collaboration. My goal is a final product that meets your expectations 100%.
🤔 Have more questions I didn’t answer above?
Feel free to write to naukanatalerzu@gmail.com. I’ll clarify anything that’s unclear. Together, we’ll create ice cream you hadn’t even dreamed of!
Order your customized ice-cream formulation
You have an idea for a standout ice cream that could become a bestseller but not sure how to make it happen?
Or maybe you’re looking for inspiration to refresh your gelato menu? Either way, I’m here to help.
The best ideas come from collaboration, so let’s talk. Tell me about your needs and I’ll prepare a personalized proposal for custom gelato & sorbet recipe development—tailored to professional operations: gelato shops, cafés, patisseries, restaurants or hotels.
Fill out the form below or email me directly at naukanatalerzu@gmail.com. I’ll reply as soon as possible so we can discuss the details.
Send a message. Take the first step toward ice cream that wins over your guests’ palates. 🍨🚀
PS If you have any additional questions I haven’t covered above, feel free to write. I’ll clarify everything. Together, we’ll create ice cream beyond what you imagined.
Opinion about my ice-cream:
