On a radiant Sunday afternoon in Buenos Aires, two friends, Ale and Lucho, sat down over coffee with an idea that would change everything. Ale, a finance expert turned pastry enthusiast, and Lucho, a former Chief Flight Attendant with a flair for the culinary arts, found themselves dreaming about one thing: “GELATO.” That moment of inspiration sparked the birth of SHOCK—a vision to create gelato that goes beyond dessert, evoking cherished childhood memories, bringing people together, and delivering pure, unfiltered happiness in every scoop.
Fast forward to today, SHOCK is ready to bring its magic to the United States, choosing the vibrant city of Birmingham, Michigan, as the home for its first U.S. store. But this isn’t just another gelato shop—it’s an experience. Here, the artistry of homemade gelato meets the heart and soul of two passionate founders, offering a taste that’s as unforgettable as the journey that brought it to life.
Every step of the gelato-making process is meticulously overseen by Ariel Segesser, a master gelato maker with over 25 years of experience in the pastry, chocolate, and gelato industries.
Ariel is a two-time Artisan Gelato Latin American Champion and has represented Argentina in the Gelato World Cup. He is also renowned for creating the world’s largest alfajor, weighing 556 kilograms. As a worldwide reference in chocolate confection, Ariel has received numerous awards and honorable mentions at national and international contests. He shares his expertise through consulting services, demonstrations, and training courses across Europe, Latin America, and the United States. Under Ariel’s expert guidance, each batch of gelato is crafted with precision, ensuring the highest quality and the most delightful flavors.
