A working trip to Italy in 2015 was the catalyst for husband and wife team Deb and Dale Kunde to start their Launceston based gelato business. Whilst Dale was working in Puglia Deb took herself off to Bologna where she undertook an intensive course at the world renowned Carpigiani Gelato University.
Upon their return and after installing a commercial kitchen in what was previously a tattoo parlour in Invermay, production began in January 2017. An early award at Festivale 2017 kick started a lot of publicity and they were off.
Their ethos is to make good quality fresh gelato from as many Tasmanian ingredients as possible. Tasmanian milk, cream, nuts, honey, fruit, vegetables, yoghurt, roasted coffee beans, Anvers chocolate, wines, cheese and herbs all find their way into their delicious creamy gelato. Yes they will have a go at making gelato out of anything seasonal and because they know everything that goes in, you the consumer can be certain of what you are eating. Milk free, gluten free and vegan gelato are a staple.
Currently they sell at festivals and markets only as their plan is to take “gelato to the people” and have fun along the way. If you see their market stall or vintage van around you are welcome to sample their gelato, Italian style ice cream. Just remember too that because gelato is freshly made and healthier than ice cream with much less fat it could become an addiction. They hope it does!