Millie’s Gelato is named after my mother, Millie, whose memory is at the heart of my gelato. After losing her to breast cancer in 2008, and facing my own health issues, I set out to create a healthy plant-based gelato that would be delicious and help to financially support women who are battling breast cancer.
My mother was a gifted baker and a maker of all things sweet, so she was in my mind as I started playing with different organic ingredients like coconut, cashew and almond milk.
Today Millie’s Gelato is in over 100 retail stores. We are 100% certified organic with no dairy, no gluten, no soy and made with thoughtfully sourced ingredients.
As a company, we at Millie’s are committed to supporting charities that help women battling breast cancer.
Susan Sbicca is former co-owner and executive chef of the award-winning Sbicca, in Del Mar, CA and the Meritage Restaurant & Bar in Encinitas, CA,
In 2006, Susan was named Chef of the Year by the San Diego Chapter of the California Restaurant Association and Chef of the Year at the California Restaurant Association Educational Foundation Hall of Fame Centennial Celebration. It was only the second time in CRAEF’s 25-year history that the award had been presented.