Our history
A recipe that continues.
From 1932 to 2018, four milestones explain why Sepal works the way it does.
IT ALL STARTED WITH GELATO.
The Croce family's roots in the world of gelato date back to 1932. Carlo Croce runs a dairy shop on the outskirts of Milan. His gelato attracts customers, restaurateurs and cafés. The difficulty of distributing it at sub-zero temperatures leads him to package his own recipes so that each business can make that gelato itself. This is how the Croce family’s first customised premix is born.
SEPAL IS BORN.
Mauro Croce and Eliana Catia. Settimo Milanese. Sepal begins in the basement and garage of the villa built by Carlo, with a clear direction: producing artisan ingredients to serve gelato makers.
GAGGIANO.
After other premises in Settimo Milanese, Sepal moves to a larger space, increasing its production capacity.
VERMEZZO CON ZELO.
Sepal moves into its current premises: around 2,000 square metres to support the company’s growth and the continuity of its work.
Today / two generations
Two generations,
a daily exchange.
Our way of producing
We work with precision,
without losing the artisan’s touch.
Over time, we have adapted equipment and processes to the way we work, not the other way around. Technology helps us stay consistent; experience still determines the result.
Proudly Italian
Italian artisans,
by choice.
Care for artisan producers, Italian ingredients whenever possible and gastronomic culture: Sepal’s Italian identity is a daily practice.
Get to know us
Would you like to see
how we work?
Come and visit us in Vermezzo con Zelo.