BRUNSWICK

Gelato Fiasco, the Brunswick-based creator of all-natural gelato and sorbetto, recently hired Molly Delan for the position of chief smooth operator and plant manager.

Delan will be responsible for leading operations at the company’s Flavor Foundry in Brunswick. The staff at the Flavor Foundry creates pints of gelato and sorbetto that are offered for sale at more than 3,500 grocery and specialty stores across the United States. Each pint is made from scratch.

“Molly’s experience in quality assurance, team building and food safety will be essential as we continue to respond to customer demand for delicious desserts made with the highest level of care,” said Joshua Davis, co-founder and CEO.

Delan’s hiring coincides with a 6,000- square-foot expansion of the Flavor Foundry’s kitchen and storage space, along with 40 percent growth of the company’s grocery coverage footprint in the winter and spring of 2016.

Gelato Fiasco sources milk and cream exclusively from cows who wander on tiny family farms near Houlton; prepares a variety of produce, including fresh strawberries and wild blueberries; operates an in-house Chunks and Swirls Kitchen that makes marshmallows, chocolate truffles, caramel sauces and other add-ins for inclusion in gelato flavors; and creates a dense and creamy product. This approach requires tremendous operational focus and expertise.

Delan was previously the plant manager and director of quality at Inland Seafood’s lobster processing facility in South Portland. She also spent several years at Barber Foods in Portland, most recently as the quality assurance manager and previously in positions in microbiology, reporting and product traceability.

Delan holds a bachelor of science degree in biology from the University of Southern Maine. She lives in Bath.