Gallerist turned ‘gelateur’ brings sweet treats to Crosstown Concourse
Gelateur Hugh Balthrop hands a cup of Sweet Magnolia gelato to a customer Tuesday, May 10. (Sam Hegenheiser/Special to The Daily Memphian)
A graduate of Penn State’s Ice Cream Short Course and a former student of a “gelato master” at a French pastry school in Chicago, Hugh Balthrop takes great pride in the art of gelato-making.
Topics
Crosstown ConcourseSam Hegenheiser
Sam Hegenheiser is a proud native Memphian and a graduate of both Memphis-Shelby City Schools and The University of Memphis. She is a freelance writer, an educator and a lover of cats and dive restaurants.
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.