Process

Cow Bella is the brainchild of KaTrina and Paul Wentzel. Italy fueled their first business, The Wine Thief, so it is no surprise it also fueled Cow Bella. After traveling there in the late 90s, they fell in love with everything: the people, the architecture, the savory food, the wine, the countryside, and, of course, the gelato. Return trips confirmed everything, and while they weren’t ready to leave the States, they were ready to bring Italy home.

Years later, after studying gelato making both in the U.S. and Italy, they opened the doors to Cow Bella in order to bring true, artisan gelato to the Twin Cities. Using local, seasonal, and organic ingredients when possible—and with a focus on all-natural ingredients overall—Cow Bella gelato is made from scratch each day, using techniques and ingredients that represent authentic gelato cuisine. It’s a more expensive and time consuming process, but we think it’s worth it … and we think you will too.

Note: Our gelato is an extremely fresh product—we make it from scratch each day, selling out of flavors and making new ones as you wait. Using seasonal and fresh ingredients (bought in limited quantities to keep them so) means that we might run out of flavors or not be able to create one that you want in the moment. Thank you for your patience and understanding.

Star Tribune: "Counter Intelligence"

651.COM: "The Gelato Expert"

Pioneer Press: "St. Paul's new gelato shop, Cow Bella, focusing on flavor"

FM 107 Review by Stephanie Hansen