It started with one stubborn scoop.
We were tired of dessert that promised the world online and melted into disappointment in the cup. So we did the obvious, slightly mad thing: opened a narrow little shop, installed a churner in the back, and started making everything ourselves.
Word got out — first the neighbours, then the queue down the pavement on a Friday night. We have never advertised much. Good gelato, it turns out, does its own talking.
“Make it like you are making it for someone you love. Then charge a fair price.”
That is still the whole plan. Thirty-odd flavours on rotation, churned fresh, served by people who actually care whether you enjoy it.
Three things, done properly.
Small batch, always
No giant vats, no tankers of mix. We churn little and often so every scoop tastes like it was made this morning — because it was.
Real ingredients
Whole milk, double cream, real fruit, proper chocolate. If we cannot pronounce it, it does not go in the churn.
A neighbourhood place
We know our regulars by their order. The patio is for lingering, the staff are local, and kids are very much welcome.