Hugh Balthrop is the founder and creative director of Sweet Magnolia Gelato Co. Hailing from Washington DC, where he owned and operated an art gallery, Hugh followed the love of his life to the Mississippi Delta in 2000. He started making ice cream at home for friends and family and soon this labor of love progressed, spanning across the south. Hugh attended a course in ice cream making at Penn State University, studied under a gelato master, and researched and read every ice cream/gelato book that he could get his hands on. He uses traditional Italian techniques, flavor profiles and equipment and loves putting a Southern twist on many of his gelato and sorbet flavors. Hugh’s commitment to quality along with supporting his local community and farmers is what sets his brand apart from others. He sources every ingredient that he can locally, starting with Mississippi organic milk and cream, honey, sorghum, pecans, eggs, blueberries, blackberries, espresso beans, pound cake, etc… Sweet Magnolia Gelato can be found in over 100 locations from Nashville, TN to Duluth, GA. Visit sweetmagnoliagelato.com to learn more about the southern delight that is “Created by us, inspired by y’all!”
