Chef Mohammad Al-Qawasmi began his professional journey in the world of Telecom Network Engineering, but his entrepreneurial spirit soon led him down a different path. His first venture into business took root in his hometown of Amman, Jordan, where he opened a coffee shop and restaurant—spaces that reflected his passion for creating warm, welcoming environments centered around good food and conversation.
That passion eventually followed him to the United States, where a new idea began to take shape. Originally envisioning a Middle Eastern pastry shop, Mohammad pivoted when he discovered a growing appreciation for high-quality, handcrafted gelato. Inspired, he dove headfirst into the craft—learning from expert gelato chefs in Italy, U.S., and the Middle East. The result was Bazaria’s Gelato, a vibrant expression of global flavor and local charm.
About Bazaria
Our Ingredients
We believe that the best gelato starts with the best ingredients. That's why we use only fresh, locally sourced organic milk and cream, and never use any artificial flavors or preservatives.
Our Process
Our gelato is churned in small batches using traditional methods, ensuring a rich and creamy texture. We also offer a variety of toppings and mix-ins to make your gelato experience even more delicious.
Announcement
Chef Mohammad Alqawasmi is officially one of the best gelato artisans in North America.
His flavor "Fig Krokan" just earned him second place at the Gelato Festival World Masters North American semifinals.
Now he's off to Los Angeles this August to compete in the North American Finals.