We produce a variety of different flavours of artisan gelato, sorbet and frozen yogurt at our premises daily.

Gelato (plural: gelati) is the Italian word for ice cream. Italians use the word gelato to mean a sweet treat that is served frozen. It is said that gelato originates from Sicily, when frozen desserts were made from snow and ice brought down from the summit of Mount Etna. Nowadays the mixture for gelato is typically prepared using a hot process. The base mixture is heated to a pasteurization point which also allows the sugars to dissolve. This mixture is then cooled and added to the gelato machine.

Churning during the freezing process incorporates air into the mix making it lighter, this added air is called overrun. Unlike commercial ice cream made in factories (which contains up to 100% overrun), the overrun in artisan gelato is lower; creating a denser product and with more intense flavours. Gelato is typically flavoured with fresh fruit purees, cocoa and/or nut pastes. If other ingredients such as chocolate chips, nuts, or biscuits are added, they are added after the gelato is frozen.