Gallerist turned ‘gelateur’ brings sweet treats to Crosstown Concourse

By , Special to the Daily Memphian Updated: May 11, 2022 6:15 AM CT | Published: May 10, 2022 3:33 PM CT

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 Concourse
Sam Hegenheiser

Sam 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.


Comments

Want to comment on our stories? Or read the comments of others? Join the conversation by subscribing now. Only subscribers can view or add comments. Our commenting policy can be viewed here