We prepare all of our fresh ingredients in-store and by hand. Mangoes are peeled, tea is steeped, nuts are cut. We believe that the best gelato is made from the finest ingredients.
The milk goes through a process called pasteurization, where it is warmed up to 85 degrees. the level of bacteria will lower and the milk then becomes homogenized. Stored at 4 degrees for 5-6 hours.
Emulsifying and blending together the ingredients, ensuring that the components are mixed in equally.
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Batch freezing is done at approximately -8 degrees, where the liquid mixture goes through a 10-15 minute process, solidifying into the silky, creamy, smooth gelato you love!
The gelato then goes into the resting stage where it is stored at -18 for a few hours to give time for the flavours to become more prominent, before storing it in our Italian pozzetti counter - keeping the gelato fresh.
All of our gelato is freshly scooped and served at a slightly warmer temperature than ice cream at between -10 to -14 degrees.
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