about
a small kitchen with big trays.
We opened on Harbour Street in 2014 with one machine and four flavours. We still make everything by hand.
made
daily
how we work
fresh every morning, or not at all.
Gelato is best the day it’s made, so we churn at seven and stop when the case is full. Nothing sits in a freezer overnight.
Fruit comes from the market, nuts are roasted in-house and our milk comes from one farm an hour away.
01
real ingredients
Fruit, nuts, milk, sugar. No pastes, no powders, no colours.
02
small batches
Every tray is churned by hand, a few litres at a time.
03
nothing wasted
End-of-day trays become milkshakes for the team, never tomorrow’s stock.
the parlour
sunny tiles, a long counter, no rush.
the counter
the cake stand
the corner table
