The former Atlanta-Journal Constitution (AJC) food critic and chef is bringing the shop to Plaza at Cortland Decatur East, at 2657 E. College Avenue, in the fall, according to a press release Monday.
Ford was originally planning Cremalosa for the Bazati Hall project along the Atlanta BeltLine as first uncovered by What Now Atlanta in February.
A reason for the switch-up was not provided.
“Cremalosa is the culmination of many years of big dreams, gelato-making research, practice and lots of love,” Ford said. “I’m thrilled to share a new take on gelato with our neighbors in Decatur.”
Cremalosa will serve homemade gelato, sorbetto, gelato pops and cakes, boozy shakes, and more.
The Decatur shop will act as a hub for the business’ wholesale operations, and the gelato will be available to restaurants, grocers, and more around Georgia.
Cremalosa will showcase around a dozen flavors of gelato, all spun in-house on a Cattabriga gelato machine imported from Italy.
Crafted from local cream and simple, farm-fresh ingredients, flavors will change with the seasons and include a mix of traditional Italian options, such as stracciatella and pistachio, and Southern-inspired desserts and American cakes, cookies, and penny candy––think banana pudding, malted milk ball, gingersnap cookie, hummingbird cake, snicker bar, strawberries and cream, lemon meringue pie, and peach cobbler.
The nearly 1,000-square-foot gelateria will feature walls painted robin egg blue and chocolate brown millwork.
An outdoor patio will overlook a neighborhood green space and the Stone Mountain Bike Route.
Ford started out as a pastry chef and earned her pastry degree from Johnson & Wales University, where she taught for seven years.
She served as The Providence Journal’s dining critic and head food writer for over five years, and the AJC’s dining critic and food writer from 2004 to 2010, where she earned a James Beard Award nomination for food criticism.
Most recently, she worked in pastry for owner Riccardo Ullio of Sotto Sotto, Fritti, Escorpion and Novo Cucina, where she developed the latter’s gelato program and studied with Italian masters who taught her Italian techniques.
The name “Cremalosa” is a play on “Crema,” the Italian word for cream, and the heart from the shop’s logo was Ford’s daughter’s favorite doodle to sketch as a child.