About Us

What happens when an Italian and a South Korean who love to eat get married? Well, in our case, a gelato shop that makes Classic Italian and Asian fusion flavours is born.

Gisella learned the art of gelato making at PreGel International Training Centre, which is a state-of-the-art training facility. New to the gelato industry since 2022, Gisella borrows from her Italian heritage and inspiration from around the globe, to bring unique and exciting gelato flavours to her customers. Justin, who was trained by his sister-in-law Daniela, who is also an award winning artisan gelato maker, he makes the gelato and manages the production, ensuring that quality is never compromised.

We are 100% a Canadian company and our gelato is MADE IN CANADA on site at our Yonge & Finch, North York location, using Canadian milk and ingredients imported from Italy and around the world.

Gisella is duo citizen with Canadian and Italian citizenship. Justin who was born in South Korea, immigrated to Canada and is a Canadian citizen.

What is Gelato?

We make gelato, not ice cream. The key differences are surgar content, fat content, air (overrun), and serving temperature. Gelato is made with more milk and less cream, giving it a lower fat content (about 4–8% versus 10–18% for ice cream), which allows flavours to be more pronounced. It also contains less air (30–35% overrun compared to 50–60% or more in ice cream), resulting in a denser texture. Finally, gelato is served slightly warmer (–12°C to –14°C), creating a softer mouthfeel.

Our Flavours

Frequently Asked Questions

Do you make your gelato?

Yes, we make all our gelato and desserts on-site in our kitchen. We make autherntic Italian gelato using our Bravo Trittico gelato machine from Italy, in small batches. We pasteurize and batch freeze on site with our Bravo gelato machine and shock freeze all our gelato and sorbet in our blast freezer to ensure the best quality. No short cuts taken here.

Are you Nut-Free?

No, we are not nut free. We make both nut flavours and non-nut flavours. We take precautions to prevent cross contamination such as producing non-nut flavours first or producing nut flavours on a separate production date, however cross contamination is still possible since all flavours are made on the same equipment and some ingredients are produced in a facility that process nuts. Detailed allergy info for each flavour can be found on our menu page.

What are popular gelato flavours?

The most popular gelato flavours are the Italian classics which include pistachio, hazelnut, stracciatella, chocolate, chocolate hazelnut (gianduia) and lemon. We make all of these flavours.

Our top selling flavours at our shop are:

Pistachio

Dubai Chocolate (Award Winner) Yuzu Cheesecake (Award Winner) Ferrero (our gianduia flavour which tastes like a Ferrero Roche)

Top selling sorbet and dairy free/vegan flavours are:

Dark Chocolate

Mango

Lychee Cherry

Yuzu Mojito

Do you use real fruit?

Absolutely. Yes, we use real crushed fruit in both our fruit sorbet and gelato. In fact, in Italy for a sorbetto to be called a sorbetto it must contain an minimum of 15% fruit for acidic fruit and a minimum of 20% fruit for other fruits. We exceed these minimums for both our fruit sorbet and dairy flavours.

Do you have Vegan flavours?

Yes, we make vegan gelato and sorbet flavours. Up to 10 vegan flavours are available on rotation during the summer months

Our fruit sorberts are made with real fruit. The sugars are balanced so that it has a creamy consistency. Our dairy free/vegan gelato is made with either coconut milk or rice milk to give it a creamy consistency and ensure that it is also gluten free (often oat milk is not certified gluten free, so we don't use oat milk in our vegan gelato.)

What are unique gelato flavours?

We love experimenting to come up with new gelato flavours. Some of our unique signature flavours are:

Amarena Rose: Our twist on classic Fior di Latte with tart Amarena cherries and a touch of Rose water

Yuzu Mojito: Light, zest and ultra refreshing with yuzu juice and fresh mojito mint leaves

Yuzu Cheesecake (Award Winner): Our champion flavour! A bright, citrusy blend of mascarpone, ricotta and zesty yuzu juice. Topped with amaretti cookies.

Miso Butter: A perfect balance of sweet, savoury and unami goodness with house made miso butter

Hotteok (Korean Pancake): A nostalgic treat in gelato form, packed with chopped walnuts and warm cinnamon

Injeolmi (Roasted Soybean): Also known as Kinako, this nutty flavour has a delicate caramel finish

Lychee Cherry: A floral adn fruity duo of Morello cherries and sweet lychee

Do you use gelatin in your gelato?

No, we do not use gelatin in our gelato or sorbet.

Do you wholesale?

Yes, we wholesale a selection of our sorbet and vegan gelato to GTA restaurants.

Is there a difference between Italian gelato and ice cream?

The word gelato means "frozen" in Italian, but it also means ice cream in Italian. Like ice cream, gelato is a frozen food made by freezing a mix with agitation to incorporate air to ensure a uniform consistency, however the difference between gelato and ice cream is the percentage of sugar, fat and overrun (air).

Gelato: 16-22% Sugar, 4-8% Fat

30-35% Overrun

Ice Cream: 14-16% Sugar, 10-18% Fat, 50-100% Overrun

Sorbet: 25-30% Sugar, 0% Fat,

20-25% Overrun

Sherbert 24% Sugar, 2-3% Fat,

25-30% Overrun