Tucked between a Subway, a hobby shop and a hair salon in a quiet Plano strip mall, Bazaria Sweets doesn’t immediately scream “culinary destination.” But inside, you’ll find frozen yogurt, small-batch gelato and a scoop of international recognition.
Bazaria first opened in 2020, just as the pandemic began to upend daily life. Owners Mohammad and Deema Al-Qawasmi envisioned a shop rooted in Middle Eastern tradition, offering knafeh (a warm cheese pastry) alongside frozen yogurt. But shortly after launching, the 2021 snowstorm, known not-so-lovingly as “Sno-VID,” caused major flooding that forced the store to close for nearly a year and a half.
Rather than sit idle, Mohammad saw an opportunity.
“He was like, ‘Why don’t I just make my own ice cream? Can’t be that hard,’” Deema says.
Turns out, it was hard. But also worth it. Mohammad trained with gelato experts in Miami, the Middle East and Europe, learning the craft from masters before developing his own recipes. By the time Bazaria reopened in April 2022, it had shifted from a sweets shop to a full-on gelateria.
For Mohammad, making gelato is about more than technique — it’s about sourcing the best ingredients, like organic milk from a Waco-based farm and premium imported Italian bases.
“If a customer pays money, they shouldn’t get average,” he says. “They should get the best.”
And it shows. Travelers and locals alike have praised Bazaria’s flavors for evoking the texture and flavor of authentic Italian gelato. And because Plano is one of the most diverse cities in Texas, Mohammad ensures his menu reflects that, offering flavors that nod to Latin American, Middle Eastern and European influences, along with nostalgic American favorites.
One flavor, though, is making waves far beyond Texas.
This year, Mohammad’s Fig Krokan — a blend of caramelized almonds and sweet fig — earned third place at a regional round of the prestigious Gelato Festival America, dubbed the “Fashion Week of Gelato.” That win took him to the North American semifinals in North Carolina, where he placed second and secured a coveted spot in the national finals this August in Los Angeles.
The Fig Krokan didn’t start as a competition recipe. It began as a simple almond gelato that evolved through customer suggestions.
“Someone said it needed fruit. Someone else said it needed a crunch,” Deema says. “I told him to add figs and caramelized almonds from the start, but he didn’t listen.”
Mohammad eventually took her advice, and the result is a balanced flavor that’s winning praise for its originality and texture.
Now, as one of only 10 chefs competing in LA, Mohammad will craft his award-winning flavor live on-site, preparing enough gelato to serve hundreds of festival-goers in just two days. The top two chefs from this round will go on to represent North America at the world finals in Italy.
“It’s stressful,” Mohammad says. “But I close my eyes, block out everything and focus.”
While many of his competitors hail from global food capitals — Toronto, Mexico City, New York — Mohammad is proud to represent Plano.
“Most of the winners are from big cities,” he says. “To come this far from a small place, it’s an honor.”
Deema agrees.
“It’s not just about the gelato,” she says. “It’s about the story, the work, the dream we’ve built together.”
Bazaria Sweets, 700 W. Spring Creek Parkway, 972.461.1800
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