The artisanal gelato market in France is experiencing significant growth, driven by increasing demand for high-quality products, authentic flavors, and attention to raw ingredients. According to the Confédération Nationale des Glaciers de France, approximately 724 artisanal gelato shops were active in the country in 2024. In total, there are over 5,900 specialized points of sale, including permanent and mobile gelato shops, dedicated corners, bars, and pastry shops offering gelato. This is a substantial figure, considering that around 25 million French households regularly consume artisanal gelato.
The sector's estimated revenue is approximately €450 million, though seasonality remains strong: over 76% of total revenue is generated during the summer months (April to September). However, spring and autumn sales are on the rise, indicating that gelato is increasingly seen as a year-round indulgence.
Consumer Trends and French Preferences
French consumers are particularly drawn to natural ingredients, authenticity, and creative flavors. The most popular flavors include classics such as vanilla, chocolate, pistachio, lemon, strawberry, and caramel. Yet there is growing curiosity for more adventurous options: peanut butter, orange blossom, plum, and regional liqueurs like génépi.
De-seasonalization is also reshaping consumption habits: in 2024, sales increased in less traditional months like March (+10.8%) and November (+12.6%), reflecting a shift toward more regular, climate-independent consumption.
A Dynamic and Evolving Industry
France's artisanal gelato market is characterized by a wide variety of players, from independent master gelato makers to expanding premium chains. In 2024, the sector saw new investors and the development of established brands:
- The Italian group Venchi announced the opening of 12 new gelaterias in France.
- Premium chain Amorino planned a €30 million investment to increase production capacity in the Paris region.
- Startups like Les Glaces de l’Izard are emerging with innovative labs and high-quality products.
This entrepreneurial momentum highlights the sector's appeal, supported by low entry barriers and attractive margins, particularly in tourist areas and high-footfall urban settings.
Emerging Trends: Organic, Vegan, Local, and Gourmet
French consumers are increasingly focused on health and sustainability, driving several new trends:
- Organic gelato with traceable ingredients: for example, Terre Adélice has used only French beet sugar since 2024.
- Plant-based alternatives: vegan and lactose-free gelato made with coconut, soy, or almond milk is becoming increasingly common.
- Local sourcing and short supply chains: use of local milk, seasonal fruits, and regionally inspired recipes.
- Healthy gelato options: protein-enriched, sugar-free, low-fat yogurt, and superfood-based recipes that cater to health-conscious consumers.
- Gourmet creativity: collaborations with chefs and pastry chefs to create multisensory experiences, new formats, and savory pairings.
Sales Channels for Artisanal Gelato
Artisanal gelato in France is primarily sold in traditional gelaterias, but alternative channels are on the rise:
- Seasonal kiosks, food trucks, and mobile gelato carts in tourist areas.
- Corners in bars, pastry shops, and restaurants offering premium gelato as a dessert.
- Events, markets, and food festivals, often with direct involvement from gelato artisans.
- E-commerce and made-to-order services, a growing niche for private events and catering.
Artisanal gelato in France is a vibrant and expanding sector. The emphasis on quality, constant innovation in flavors and techniques, and consumer interest in health and sustainability are redefining the offer and expanding demand. For entrepreneurs, France remains a promising market, open to both local and Italian artisanal gelato excellence.