Espo's Gelato.

• Author: Peterson, Eric
• Position: COLORADO COOL STUFF - Brief article

"In 2000, I was in Manhattan doing financial work, completely bored," said Jennifer Esposito, president and chef behind Espo's Gelato. "I would cook at night, and I couldn't find gelato." So she started making her own, moving to Denver and going pro as a gelato-maker in 2002--"a dual transition."

In the six years since, she's made about 200 different recipes from low-fat, all-natural ingredients, everything from wasabi sorbet ("hot and cold ... weird," Esposito said) to Belgian chocolate gelato, for both restaurants and the retail market.

Top sellers include lemon sorbet (with freshly squeezed lemon juice and marinated lemon zest) and spumoni gelato. Last year...