In the “so 30 seconds ago” world of social media, online “yelpers” and TripAdvisor.com fans write reviews in real time and rate some of their favorite local eating establishments, such as Adelheidi’s Organics, in Old Naples. Owners Marion and Jens Schuppenhauer explain that their average five-star yelp review, and remaining number one out of 550 restaurants in Naples for six consecutive weeks, are the result of preparing organic gelatos, ice creams, fruit ices, sorbets, cakes, scones, yogurts, smoothies and shakes using only pure, natural ingredients and completely avoiding artificial flavors, bleached meal, aspertame or high fructose corn syrup. Yelpers and Trip Advisors are inclined to summarize the Adelheidi experience in fewer words: amazing homemade gelato, delicious dairy- and sugar-free options, outstanding vegan options, good prices and friendly proprietors.

The Schuppenhauers appreciate that customers have been quick to Twitter, text and post online reviews that have helped them spread the word about a concept they hope to franchise in the near future. “We opened in January 2011, and I’d like to credit a portion of our success to our customers,” says Jens. Not shy about sharing his opinion on organic foods, he enthusiastically declares, “I believe that anything made from scratch, with organic ingredients, has a richer and more complex flavor.” This belief, which customers tastefully affirm, has proven highly successful and personally rewarding. “We cook our gelato base in a pasteurizer, bake our own cookie recipes, roast fresh nuts, make own caramel and sauces, and even make our own peanut butter,” Jens explains.

Former business consultants who worked from their Heidelberg, Germany home base while consulting for a five-star hotel in northern Germany, the couple enjoys combining what they learned about hospitality with their personal passion for cooking. “We love creating gourmet foods made from family recipes,” advises Jens. “Marion’s recipe for the Linzer cake is a holiday classic in Austria and has been in her family for many generations.” Jens received his Master of Business Administration degree from the University of Manheim, near Heidelberg. “I know it will be useful again when we are a franchise operation,” he quips, noting that their downtown Fort Myers location has also been successful.

“Before opening Adelheidi’s Organics, where dessert is our speciality, we only cooked and made ice cream and gelato for friends and family,” says Jens. “Now, I get to make gelato from scratch, like I did back home. This means that I don’t open a bag of pre-packaged mix and pour it into the mantecatore, the freezing machine used for commercial gelato making.”

Gelato has less fat—3 to 9 percent—than ice cream’s 10 to 16 percent. It also contains less air: 35 to 40 percent, whereas ice cream can have as much as 90 percent. “As a result, the intensity of gelato’s flavor hits the palate faster than the flavor intensity of ice cream,” advises Jens.

This may account for a recent yelper’s comment: “There are so many ice cream and gelato places near Fifth Avenue South. But just one bite of the sorbet and gelato here will make you forget all the rest…”

“I think that testimony says it all,” says Jens, with a smile.

Locations: 505 Fifth Ave. S., Naples; 239-304-9870. 1516 Hendry St., Fort Myers; 239-245-7351. For more information, visit Adelheidis.com.