Sash Krasnov — The Gelato Artista

There are people who make ice cream. And then there are people who make gelato an art form. Sash Krasnov is the second kind.

185 Flavours. One Vision.

Over the course of his career as a Gelato Artista, Sash Krasnov has created 185 original gelato flavours — each one a distinct expression of creativity, craft, and an obsessive commitment to quality.

This is not a number that happened by accident. It is the result of years of experimentation, refinement, and a relentless pursuit of the perfect flavour — the kind that surprises you, stays with you, and makes you want to come back for more.

From the classic to the unexpected, from the delicate to the bold, each flavour in Sash's collection tells a story. Some are inspired by the Mediterranean landscape. Some by the seasons. Some by memories, by travels, by the ingredients themselves.

The Plant-Based Revolution

What makes Sash's work truly extraordinary is not just the number of flavours — it is the 5 original plant-based base recipes he has developed entirely from scratch.

In a world where dairy-free often means compromise, Sash has done something remarkable: he has created plant-based gelato that is not a substitute for the real thing — it is the real thing. Creamy, rich, complex, and deeply satisfying, his plant-based bases are the foundation of a gelato experience that is entirely dairy-free without sacrificing a single gram of quality or pleasure.

These recipes are his own. Developed through hundreds of hours of testing, adjusting, and tasting. They are the intellectual and creative heart of BAKTI Gelato.

The BAKTI Gelato Collections

Under the BAKTI brand, Sash has organised his gelato universe into distinct collections, each with its own identity and inspiration:

• Signature — the classics, perfected
• Herbal — Mediterranean herbs, unexpected and aromatic
• Wellness — ingredients chosen for body and mind
• Tea — the world's finest teas, transformed into gelato
• Mocktail — inspired by Samanta's cocktail creations
• Premium Nut — the finest nuts, slow-roasted and intensely flavoured
• Sugar-Free — full flavour, without compromise
• Limited Editions — seasonal, rare, and always surprising

Each collection is a creative universe. Each flavour within it is a deliberate choice. Nothing is random. Nothing is generic.

The Art of Ingredients

For Sash, the quality of the gelato begins long before it reaches the display case. It begins with the ingredients.

Every ingredient used in BAKTI Gelato is chosen with the same care and precision that a painter uses to select their colours. The finest pistachios. The most aromatic vanilla. Seasonal fruits at their absolute peak. Herbs from the garden steps away from the kitchen.

This is not a cost-cutting operation. It is a quality-first philosophy that refuses to compromise — because Sash believes that the person eating his gelato deserves nothing less than the best.

The Artist Behind the Gelato

What many people do not know about Sash is that his artistic sensibility did not begin in the kitchen. It began on the dance floor.

Sash is a proud member of two of the world's most prestigious dance organisations: the ISTD — Imperial Society of Teachers of Dancing (London) and the IDTA — International Dance Teachers Association. He has led performances and dance courses at Jenko — the oldest dance school in Slovenia — and is the founder of his own dance school Eureka and the Salsa dance shop.

This is not a coincidence. Dance and gelato share the same DNA: precision, rhythm, creativity, and the ability to move people. In both, Sash has pursued the same ideal — that art, when done with full commitment, creates moments that people never forget.

It is this artistic foundation that makes his gelato different. The attention to form. The sense of composition. The understanding that beauty is not decoration — it is essential.

Gelato as Experience

At PiranArt, gelato is not a dessert you eat on the way out. It is an experience in itself — something to be savoured slowly, in a beautiful space, with the sound of the old town and the light of the Adriatic as your backdrop.

Sash's gelato is presented with the same artistic attention as a fine dish in a Michelin-starred restaurant. The colours, the textures, the garnishes — every detail is considered. Because for Sash, the moment you see the gelato is already part of the experience.

This is not ice cream. This is edible art.

And it is made, every day, by hand — by someone who has dedicated his life to making it extraordinary.