Today we’d like to introduce you to Niccolo Lekai.
Hi Niccolo, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
I founded Leo Leo Gelato in 2010 with a simple goal: to produce frozen desserts that reflected the quality of the ingredients available here on California’s Central Coast. What began as a small passion project has gradually grown into a premium frozen dessert company serving restaurants, wineries, hotels, resorts, coffee shops, universities, aquariums, and regional grocery stores throughout California.
From the very beginning, we’ve believed that great products start with great ingredients. We source our dairy from Cal Poly San Luis Obispo, our sea salt from Big Sur Salt, vanilla from Cook Flavoring Company in Paso Robles, olallieberry preserves from Linn’s Bakery in Cambria, and pistachios from the Pistachio Factory. Whenever possible, we look for opportunities to showcase the incredible producers and agriculture that make the Central Coast so unique.
Today, Leo Leo produces a full line of premium gelato, super-premium ice cream, sorbets, pints, novelty cups, and ice cream sandwiches. While we’ve continued to grow, our philosophy hasn’t changed. Every product is still made in small batches with an emphasis on quality, craftsmanship, and creating memorable experiences for our customers.
Looking ahead, our goal is to continue growing thoughtfully through partnerships with distributors, hospitality groups, and retailers who share our commitment to exceptional products and outstanding guest experiences.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Absolutely not. Like many small businesses, the journey has been filled with challenges.
We started with very limited resources and have had to grow carefully, often reinvesting everything back into the business. Along the way we’ve navigated economic downturns, the COVID-19 pandemic, rising ingredient costs, supply chain disruptions, labor shortages, and the constant challenge of competing against much larger national brands.
One of the biggest lessons has been that making a great product is only part of the equation. Building reliable distribution, earning shelf space, maintaining consistent production, and developing long-term customer relationships are equally important. Every stage of growth has brought a new set of challenges to solve.
Despite those obstacles, we’ve continued to move forward by focusing on quality, building strong relationships with our customers and suppliers, and remaining committed to our long-term vision. Looking back, many of the difficulties ultimately made us a stronger and more resilient company.
As you know, we’re big fans of Leo! Leo!. For our readers who might not be as familiar what can you tell them about the brand?
Leo Leo is a premium frozen dessert company rooted in California’s Central Coast. We produce gelato, super-premium ice cream, sorbets, pints, novelty cups, and ice cream sandwiches, with an emphasis on thoughtful ingredient sourcing and small-batch production.
What sets us apart is our commitment to telling the story of where our ingredients come from. Rather than simply purchasing commodities, we partner with producers we know personally. Our dairy comes from Cal Poly San Luis Obispo, our sea salt is harvested from the Pacific Ocean by Big Sur Salt, our vanilla is processed locally by Cook Flavoring Company in Paso Robles, our olallieberry preserves come from Linn’s Bakery in Cambria, and our pistachios are sourced from the Pistachio Factory here on the Central Coast. Whenever possible, we believe the ingredients should reflect the region we call home.
We also take a different approach to product development. Instead of creating hundreds of flavors, we focus on producing a thoughtfully curated collection of classics alongside flavors that celebrate California agriculture and local artisans. Every product is designed to tell a story while delivering exceptional quality.
Today, you’ll find Leo Leo served at wineries, resorts, restaurants, coffee shops, regional grocery stores, and destinations throughout California. Whether we’re producing gelato for a chef, ice cream sandwiches for a market, or pints for a neighborhood grocery store, our goal remains the same: to create memorable experiences through honest ingredients, craftsmanship, and hospitality.
What I’m most proud of isn’t simply the products we make—it’s the relationships we’ve built along the way. Leo Leo has become a platform to celebrate the farmers, producers, and small businesses that make California’s Central Coast such a special place. Every flavor we create is an opportunity to share their story alongside our own.
Are there any books, apps, podcasts or blogs that help you do your best?
I enjoy resources that challenge the way I think, whether that’s about business, leadership, or life.
Two books that have had a meaningful impact on me are Growing a Business by Paul Hawken and Buy Back Your Time by Dan Martell. Hawken’s book reinforced the idea that a business should be built around values and long-term relationships, while Martell’s work has challenged me to think differently about systems, delegation, and spending my time where I can create the most value.
On the podcast side, I regularly enjoy The Jordan Peterson Podcast for its discussions around psychology, responsibility, and personal development, and The Way I Heard It with Mike Rowe. Mike has a unique way of telling stories that highlight the value of hard work, craftsmanship, and the people behind everyday industries.
More than anything, I’m a lifelong learner. Whether it’s books, podcasts, conversations with other entrepreneurs, or simply tackling the next challenge in front of me, I’m always looking for ways to become a better business owner, husband, father, and leader.
Pricing:
- Pints 8.99
- 5 oz cups $6
- Ice Cream Sandwiches $6
Contact Info:
- Website: https://www.leoleogelato.com
- Instagram: https://www.instagram.com/leoleogelato
- Facebook: https://www.facebook.com/leoleogelato
