Paulo Gelato and Chocolate’s philosophy is all about flavor and transparency classic flavors are elevated by using the most premium and natural ingredients, and pioneering signature flavors creations are mastered to bring the ultimate gelato experience to life!

All our gelato are produced in small batches to keep its maximum freshness.


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Welcome to Paulo!

Flavour first, transparency and authenticity are key in everything chef Pawel Petrykowski endeavours. Gelato Polish champion and number #9 in the world, Chef Pawel is passionate about the gelato craft and creating the most indulgent and natural flavours for the past 10 years.

He currently has several shops in Poland, and for love, moved to the US in 2019 and fell in love with the windy city. Since day one he had his dream of opening his first gelato shop in the city. Due to the pandemic this dream was delayed…but is now finally taking shape as Paulo Gelato & Chocolate is opening its first shop in Chicago this summer!


Located at 1058 W Chicago Ave, in the heart of Noble square, Chef Pawel cannot wait to bring his gelato touch to the neighbourhood this summer!


#1 place Polish Gelato Master

#9 place Gelato World Cup

Callebaut Belgium Chocolate Ambassador


noun `{` C or U `}`

US /dʒəˈlɑː.t̬oʊ/ UK /dʒəˈlɑː.təʊ/
plural gelati or gelatos

the Italian style of ice cream (= a cold, soft, sweet food),
made from milk, cream, sugar, and fruit or other
flavors mixed together and frozen.

Gelato is lower in fat

Gelato is lower in fat because it contains less cream and more milk, and is churned slower resulting in less air and a richer flavour.

Gelato is also served

at a slightly warmer temperature than ice cream, so its texture stays silkier and softer. Because it has a lower percentage of fat, the main flavour ingredient is truly sublimed