WHAT WE DO
GELATO
All our gelato is made in small batches using St David’s Dairy milk (FITZROY) and Bulla cream (Victoria) each flavour has its own recipe and is not just a derivative of one bulk produced base it is then pasteurised and aged for minimum 24 hours before batch freezing. We wholesale our gelato into some of Melbourne and Sydney’s finest restaurants, hotels and clubs. With flavours, you think  it we create it see below for a list of flavours we have made
SORBET
Our sorbets are made in small batches using fresh fruit when in season when sorbets are ordered outside of fruits season the finest of purees are used to ensure consistency and quality. We wholesale our sorbets into some of Melbourne and Sydney’s finest restaurants, hotels and clubs. In regard to flavours you think it we create it see below for a list of flavours we have made
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BESPOKE DESSERT
Given the ever-rising expectations of guests these days mixed with the shrinking size of commercial kitchens footprint and the ever-increasing labour costs these days, it seems the one section that hurts the most from this is generally the pastry section. Why not talk to us to create bespoke desserts or replicate a signature recipe to your specification reducing your labour costs, saving space and ensuring quality is maintained.
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DESSERT SOLUTIONS
Was born from continual discussions with our industry peers and the need to reduce labour cost and maximise food GP% for event menus. We came up with a concept that truly does become a DESSERT SOLUTION complete dishes delivered and portion-controlled the dessert itself, sauces, garnishes everything except for fresh herbs all delivered to your back door with no labour. Dishes are delivered with a recipe card with playing ideas and specification so a team member that may be new to a kitchen can produce a world-class dish
