Starting today, the taste buds of Delta’s First Class customers on select long-haul North America departures from Atlanta will savor hometown favorite and artisan-crafted Honeysuckle Gelato at 35,000 feet.
The Southern-inspired dessert is the brainchild of gelato-maker Jackson Smith, who along with long-time friend and business partner Wes Jones and Khatera Ballard, sought to create made-from-scratch gelato from natural ingredients largely sourced from local food and produce suppliers.
Adding Honeysuckle’s Sea-Salted Caramel gelato to flights departing Atlanta is just another example of Delta’s commitment to treat customers to regionally-sourced and seasonal on-board food options that reflect the airline’s locally global take on improving the flying experience.
“We put a lot of thought around sourcing creative and delicious food to serve our customers when they fly to make their travel experiences even more meaningful,” said Allison Ausband, Delta’s Senior Vice President – In-Flight Service. “Doing that means going out into the communities and regions we serve to hand-pick those unique items from purveyors whose dedicated approach to creating good food mirrors Delta’s own commitment to quality and innovation. Honeysuckle Gelato is just another of many offerings we’ve added recently aimed at staying true to that commitment, while offering flavors and brands customers can relate to and may not be expecting to find on board an aircraft.”
From their kitchen facility on the west side of Midtown Atlanta, Smith says the same heart and soul he put into his first batch of gelato five years ago will be in every cup of Sea-Salted Caramel gelato served to Delta’s First Class customers flying at 35,000 feet.
“Our philosophy has always been to create tasty, hand-crafted gelato and set the bar for high quality and innovation; we’re so excited to bring those flavors and that decadence to Delta’s First Class flyers,” Smith said.
Delta in recent years has expanded its regional and seasonal options for customers on both domestic and international flights, including menus in Delta One and First Class created by partner chef Linton Hopkins and Danny Meyer as well as adding LUVO and renowned craft beers on select flights throughout the U.S.