Vero Latte

Mariana Galvao, founder of Vero Latte, has always looked at dessert as more than the last course of a meal. To her, it is a feeling people carry with them — the softness of a pause, the comfort of something made with care, the memory of a flavor that arrives at the right moment.

But she often says, “Indulgence and well-being do not have to sit on opposite sides of the table.” Dessert, in her view, can remain pleasurable, generous and memorable while reflecting the way people want to live now, with more balance, cleaner ingredients and a deeper sense of intention.

What belief shaped the foundation of Vero Latte’s dessert philosophy?

This belief became the heart of Vero Latte. Rooted in Italian gelato technique and shaped by Brazilian warmth, the brand treats gelato almost like a sensory language.

“It isn’t only about taste. It is about how people feel, what they see and how the moment is remembered,” says Galvao.

That thinking explains why Vero Latte can move so naturally from a one-bite bonbon served with coffee to a shared Mother’s Day gelato, from fruit-based creations used in cocktails to custom flavors developed for luxury brands. Each product is built for a moment. Each one carries the same idea that dessert should not just satisfy; it should stay with people.

Where Process Protects Quality

How does Vero Latte’s production process protect texture and ingredient balance?

Behind Vero Latte’s softness and emotion is a disciplined production process. Every recipe is treated as a composition, with texture, flavor and ingredient balance developed carefully under the supervision of a food engineer. That structure gives the brand consistency without taking away the artisanal feel Mariana wants each product to carry.

One of the clearest examples is what Vero Latte chooses not to do. The brand does not add aeration to increase volume. Without added air, the gelato becomes denser and creamier, allowing the flavor to come through with greater clarity. It also avoids unnecessary additives and protects the natural structure of each ingredient, keeping the product clean, balanced and expressive. It is a technical decision, yes, but also a philosophical one.

For Galvao, luxury is not always about adding more. Sometimes it is about having the confidence to remove what is unnecessary.

“Luxury is not only what is added, but also what has the courage to be removed,” she says. That same thinking guides the ingredient choices. Cocoa is selected for refined bitterness. Fresh fruits bring authenticity and brightness. Unnecessary additives are left out so the natural structure of each ingredient can remain intact. New flavors are introduced only when they meet the brand’s standards for balance, nutrition and sensory value.

The result is gelato that feels refined without becoming distant, carrying the warmth and human touch that define Vero Latte. The Brazilian identity of the brand comes through most clearly in the use of brigadeiro, the traditional chocolate dessert that appears as a filling in many creations. It adds surprise to the bite, but it also gives the gelato a sense of place. Italian technique gives the product its structure. Brazilian memory gives it warmth.

New Flavors, Same Discipline

Why does each new Vero Latte product need to earn its place?

Vero Latte continues to create new flavors, but novelty is not treated as a reason by itself. A new product has to earn its place in the portfolio. It must fit the brand’s standards for clean ingredients, balanced nutrition and sensory value.

That discipline matters because consumer expectations have changed. People are more aware of what they eat, but they do not necessarily want dessert to become clinical or joyless. Vero Latte responds to that shift by keeping pleasure in the experience while making the formulation more conscious.

Vero Balance reflects that thinking. Built around plant-based flavors with no sugar added, the line brings Mariana’s idea of mindful indulgence into a clear product form. It shows that well-being does not have to reduce the pleasure of dessert. When handled carefully, it can deepen it.

Galvao’s own life has also shaped the brand’s development. After living in Singapore for five years, she was exposed to different cultures, ingredients and ways of eating. Those influences still inform her creative process, but they are filtered through Vero Latte’s identity rather than copied directly.

“We are always inspired by global gastronomy and fashion trends,” says Galvao. “But we filter these influences to keep our brand identity. Each idea has to feel authentic to the brand.”

That balance gives the brand room to evolve without losing itself. Vero Latte can respond to global trends, wellness expectations and new customer occasions, but the product still has to feel unmistakably connected to Mariana’s original idea.

Translating Brand Identity into Taste

Vero Latte’s most distinctive work appears in its collaborations with fashion, beauty, jewelry and luxury retail brands. These projects are not simple co-branding exercises. They begin with something the partner brand already owns emotionally — a color, a fragrance, a collection, a family memory or a visual code — and Vero Latte turns that reference into flavor.

In what way do collaborations translate luxury brand identity into flavor?

The Tiffany & Co. collaboration shows how this works. The brand approached Galvao with a request for a gelato inspired by the iconic Tiffany Blue Pantone and the Flowers collection. She developed a mint and white chocolate gelato. Mint brought the freshness of spring and visually echoed the blue tone, while white chocolate carried the softness of gifting, affection and sweetness.

The customer was not just handed a dessert inside a store. They were given another way to enter Tiffany’s world.

L’Occitane brought a different kind of challenge. For a fragrance launch, the brand sent Galvao the perfume so she could study its scent. She translated the olfactory notes into a lemongrass gelato with mandarin filling. Served in-store, the gelato connected scent, taste and retail atmosphere in one moment.

This is where Vero Latte’s work becomes commercially interesting. For premium brands, customer engagement is often built through visuals, storytelling and service. Vero Latte adds another layer. It makes the brand something a customer can taste.

A color becomes flavor. A fragrance becomes texture. A memory becomes a product served in the customer’s hand.

That is why the collaborations are not a decorative part of Vero Latte’s story. They show how the company turns brand identity into something immediate and memorable while still protecting its own standards for quality, balance and ingredient integrity.

Made for the Way People Gather

Vero Latte’s portfolio is shaped around how people actually experience dessert. Some moments are small. Some are shared. Some happen around coffee, during events or inside luxury retail spaces. Each product format is built for a different kind of occasion.

The brand began with dessert on a stick, a bistro-sized format smaller and more refined than a regular popsicle. It gives customers a complete indulgence in a controlled portion, with the elegance Mariana wanted from the beginning.

Bonbons serve another purpose. Designed as one-bite products, they pair naturally with coffee and fit easily into corporate settings, coffee partnerships and events. They are practical but still carry the brand’s sense of care.

Grand gelato moves into the language of sharing. Launched around Mother’s Day, it was created for moments tied to affection, sweetness and family. In colder months, bonbons can be served with hot sauce in a fondue-style format. Verofresh, the fruit-based line, can move into cocktails, giving the brand a place in hospitality and event experiences beyond traditional dessert service.

This range gives Vero Latte flexibility without making the portfolio feel scattered. Each format has a reason to exist. Each one extends the same idea into a different moment.

Carrying the Same Care Further

Vero Latte is growing, but Mariana’s approach to growth remains careful. The brand operates its own shops, supplies around 40 premium supermarkets and serves large residential communities. It also uses WhatsApp and delivery apps in Brazil, making the product easier to reach for everyday orders and special occasions.

That channel mix gives Vero Latte more access without forcing it into a mass-market identity. The brand can appear in premium retail, private events, residential communities and at-home consumption while still carrying the same sense of craft.

For Galvao, scale only matters if the experience survives it. More availability should not make the product feel less intentional. Wider distribution should not weaken the care behind texture, presentation and formulation. The goal is not just to sell more gelato, but to carry the same feeling into more places.

Looking ahead, she wants Vero Latte to move beyond Brazil while preserving the quality that built the brand. “I am a dreamer,” she says. “I want Vero Latte to be tasted around the world, but always with responsibility, with quality and with the same care that defines us today.”

That ambition reflects the larger purpose of the brand. In a world that keeps moving faster, Vero Latte invites people to slow down for a moment of presence, pleasure, health, well-being and quiet sophistication. This balance has earned Vero Latte recognition as a Top Premium Gelato and Dessert Producer 2026 by Food Business Review.