About
the coupe
Every summer, our family, scattered across the world—would reunite in Corsica. And like a ritual, we’d gather at the harborside, sharing ice cream coupes as we caught up, laughed, and teased each other. My grandmother, tiny and slim, would always order the most extravagant coupe—overflowing with fruits, candied nuts, citrus, and chantilly cream—and somehow finish every last bite. The sight of it never failed to make me smile.
Back then, I never imagined I’d be making ice cream for a living. But looking back, it all makes sense. Nepita is more than just a brand—it’s about recreating those moments of joy, connection, and indulgence. And that’s exactly what our coupe-filled logo stands for.
nepita
Nepita is more than just an herb—it’s a piece of my heritage. Named after Corsica’s native wild mint, A Nepita, this aromatic plant grows abundantly across the island’s landscape, infusing local cuisine with its distinct blend of mint, oregano, and marjoram. Traditionally used in soups, stews, and teas, Nepita has recently found its way into desserts, making it a natural choice for ice cream.
For me, Nepita represents more than flavor—it’s a love letter to my Corsican roots. I spent my summers immersed in my family’s traditions, learning from my grandparents, and experiencing the island’s deep connection to its ingredients. These memories shaped my passion for food and hospitality, leading me to create an ice cream brand that bridges past and present.
ceo and founder
What started as an interest became an obsession: merging my Corsican roots with the city that shaped me into a local artisan ice cream maker. New York is a haven for creators, especially those driven by culture and craft, and that’s why supporting and collaborating with local farmers and artisans is at the heart of what I do.
I've had the privilege of working in some of New York’s most incredible spaces, from Michelin-starred restaurants to private lounges—places that taught me the art of crafting and sharing beautifully detailed meals. While I learned pastry on the job, it was ice cream that truly captivated me.
With Nepita, I want to bring a taste of Corsica to the Big Apple—infusing my memories of indulgent ice cream coupes with the energy of New York.
