Cold Fusion Gelato has grown from a small Massachusetts dessert maker into a regional business serving restaurants, grocers and gelato shops across New England and the New York metro area. With a new Connecticut production facility in the works, Kelly and Eric Emmert are building a strategy centered on quality, diversification and long-term growth, supported by a decade-long relationship with TD.
For one New England business, success is measured by the scoop — the first spoonful of gelato at a specialty dessert café, the sweet ending to a memorable restaurant meal or a pint of ice cream shared at home.
Founded in 2004 in Walpole, Massachusetts, Cold Fusion Gelato makes handcrafted Italian-style gelato, sorbet and ice cream. Spouses Kelly and Eric Emmert bought the company in 2016 and have steadily expanded its reach since then. Kelly is the CEO and Eric serves as president.
Today, Cold Fusion serves restaurants, hotels, caterers and grocery stores across New England and the New York metro area. It also operates seasonal gelaterias in Newport, Rhode Island, and Westport, Connecticut. Cold Fusion is preparing to consolidate operations at a New Haven facility expected to open late this year or in early 2027.
"Food is something we’re really passionate about, so this business is very joyful," Kelly said.
That joy has come with the realities of entrepreneurship, from expanding distribution and managing growth to finding the right partners along the way. Through those milestones and challenges, Eric said TD has remained by their side.
From local dessert maker to regional brand
When the Emmerts bought Cold Fusion, the company was small and relied heavily on direct deliveries of their cold treats. They soon realized that model would limit growth, so they began working with distributors to reach more restaurants, cafés, supermarkets and other customers.
As demand increased, the company outgrew its Walpole facility. That led Kelly and Eric to acquire Gelato Giuliana in 2024, their largest regional wholesale food-service competitor, to create a larger production footprint and add two retail locations to their company.
When Kelly and Eric bought Cold Fusion in 2016, the company had five employees. Today, it has more than 70 part- and full-time employees across its operations, along with seasonal workers.
Building capacity for what's next
Bringing both companies under one roof in New Haven is expected to increase capacity and support the next phase of growth. The couple acquired a building on Grand Avenue that once served as one of the original production sites for Lender’s Bagels.
The building offers several advantages, including its location near highways, its size and existing frozen-food production equipment, including a two-story spiral freezer and a large walk-in freezer.
Expanding in today’s economy requires confidence, but Kelly said the move reflects years of deliberate planning and a business model built to adapt.
"The business bridges wholesale food service, retail supermarket sales and a smaller gelateria footprint," she said. That mix has helped the company respond as consumer habits shift and allows it to balance opportunity with risk.
As rising labor costs make it harder for some New England restaurants to employ pastry chefs or create artisan desserts in-house, Cold Fusion and Gelato Giuliana have an opportunity to fill that need.
On the retail side, they’ve taken a measured approach to supermarkets, building the brand carefully because of the tighter margins in that market, compared with higher-margin food service customers.
“We've been strategic about each market, understanding how each one is different,” Kelly said. “That's why we find ourselves in the position we are in today.”
Even as the company grows, quality remains central to the brand. Kelly said the products are “all natural and clean label,” with no preservatives, artificial ingredients, dyes or food coloring.
Small-batch flavors are still largely hand mixed, while larger equipment is used for popular flavors such as vanilla and chocolate, helping the business scale without losing its craft taste.
"Customers are willing to pay more for a product that feels distinctive and delivers quality," Kelly said.
The company uses premium ingredients and sources carefully, taking advantage of bulk purchasing. This strategy helped when tariff concerns emerged. The owners bought a large supply of their ingredients before costs increased, helping them maintain stable pricing longer.
Why entrepreneurs become professional problem-solvers
Behind those decisions is a mix of business experience and personal passion. Kelly said her corporate background shaped her approach to strategy, partnerships and growth decisions. Before Cold Fusion, she had an extensive career in marketing, media and as a sales executive working with major food and beverage companies.
Food also has a deep personal connection. Kelly’s great-grandmother opened one of the first catering shops in New York City, the Cookery, on Madison Avenue in the 1930s, and family recipes, especially desserts, have been passed down through generations.
Eric brought a financial background, including experience evaluating companies and deals across several sectors. That perspective helped him understand what drives businesses, even as he learned about the complexities of frozen food, transportation and consumer products.
Together, that experience has shaped their advice to other entrepreneurs: understand the full picture before jumping in. Starting a business requires liquidity, commitment and a willingness to do whatever the moment requires.
"We joke that we are professional problem solvers, I think that comes with being an entrepreneur," Kelly said. "It also means accepting that people often see the successful outcome, not the grind behind it."
How Cold Fusion invests in its community
As the business grows, community support has become part of its identity. Cold Fusion has supported youth programs, girls’ sports and arts programs. Kelly is also passionate about supporting and mentoring women entrepreneurs.
Her passion for mentorship and frozen treats led to a unique opportunity to provide guidance to aspiring confectioners. The Wave, a gelato and candy shop in Guilford, Connecticut, was founded by two teachers to train and employ young people with disabilities as they transition out of school.
Kelly helped the founders think through the practical needs of opening and operating a café-style business and continues to support their work.
Cold Fusion and TD: a decade of growth
TD has supported Kelly and Eric through key growth milestones. The couple first worked with TD about 10 years ago to finance the purchase of Cold Fusion and have continued the relationship through later growth, including the Gelato Giuliana acquisition and the New Haven property. Cold Fusion's relationship with TD includes both SBA lending and direct bank loans.
"Access to capital can help business owners take the next step, and Kelly and Eric have continued to invest in opportunities that support Cold Fusion's growth, while being great partners to their local communities" said Tom Pretty, Head of SBA Lending at TD Bank U.S. "Their investments in production capacity and expansion opportunities have helped the company grow while maintaining the quality that's been central to its success."
For the business owners who have built a foundation on quality, careful growth and long-term relationships, they look forward to working with the bank as the next chapter takes shape.
"It took a while to get here, everything is not always sunshine," Kelly said. "But we're committed and that's what drives our success."
Frequently Asked Questions About Growing a Small Business
How can a small food business grow without relying on one source of revenue?
A small food business can build resilience by serving more than one type of customer. Cold Fusion Gelato serves restaurants, hotels, caterers, grocery stores and specialty dessert shops across New England and the New York metro area, while also operating seasonal gelaterias in Newport, Rhode Island, and Westport, Connecticut. That mix of wholesale, retail and direct-to-consumer channels has helped the company adapt as customer demand shifts.
Why might a small business acquire a competitor?
A small business may acquire a competitor to expand capacity, add locations, reach more customers or support future growth. Cold Fusion acquired Gelato Giuliana, its largest regional wholesale food-service competitor, to create a larger production footprint and add two retail locations.
What should business owners consider before expanding operations?
Before expanding, business owners should consider capacity, location, equipment, customer demand and how the investment supports long-term growth. Cold Fusion is preparing to consolidate operations in a New Haven facility that offers more space, highway access and existing frozen-food production equipment, including a two-story spiral freezer and large walk-in freezer.
How can small businesses manage rising costs and changing market conditions?
Small businesses can manage rising costs by planning ahead, understanding their supply needs and making strategic purchasing decisions. Cold Fusion uses premium ingredients and bulk purchasing, and its owners bought a large supply of ingredients before costs increased to help maintain stable pricing longer.
What helps entrepreneurs succeed over the long term?
Long-term entrepreneurship often requires adaptability, preparation and a willingness to solve problems as the business changes. Cold Fusion’s owners point to strategic decision-making, liquidity, commitment and problem-solving as important parts of building and growing the company.
How can bank financing support small business growth?
Bank financing can help business owners purchase a business, expand operations, finance acquisitions and invest in new facilities. TD supported Cold Fusion through several growth milestones, including the original purchase of the business, the Gelato Giuliana acquisition and financing for the company’s New Haven facility.
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